I do believe yesterday’s post ruffled a few feathers out there.
It’s true that my primary allegiance isn’t to the Republican party, or the Democratic party, or even to these United States of America. When it comes down to it, my primary identity isn’t “American,” even though that’s what my passport says.
My primary identity is “Christian.” As a Christian–a follower of Christ–my sense of justice for “the least of these” is offended by such things as giving advertisers unfettered access to impressionable children.
End of story, for now. On to something much less controversial and much, much sweeter.
Oh, yes. It is apple season. Just after went apple picking some weeks ago, we had an occasion that demanded some dessert. I too tired to make another apple pie, and was all set to make brownies and THEN! Then I remembered that an easy, fun apple dessert could be had by slicing up some apples, tossing them with lemon juice and serving them alongside some caramel, like so:
(adapted from a recipe by Chef Claudia Fleming)
Place in a large saucepan:
1/2 cup plus 2 tablespoons water
2 cups granulated sugar
1/4 cup light corn syrup (no, it’s not the same as HFCS)
Cook over medium-high heat, swirling the pan occasionally, until mixture turns a dark amber (about 10-15 minutes.)
Carefully whisk in (the mixture will hiss and bubble–be careful!)
1/2 cup (one stick) unsalted butter
1/2 cup plus 2 tablespoons heavy cream
1/8-1/4 tsp. sea salt
and whisk until smooth.
Allow to cool. Can be refrigerated for up to 5 days.
Oh, come on. You’re not going to tell me that this is unhealthy, are you? What about all the apples?
Besides, look at those ingredients again. Do they look a little better than this?
HIGH FRUCTOSE CORN SYRUP, SKIM MILK, CORN SYRUP, PALM OIL, SUGAR, BUTTER (CREAM, SALT), MODIFIED CORN STARCH, MONO AND DIGLYCERIDES, DISODIUM PHOSPHATE, SALT, POTASSIUM SORBATE (PRESERVATIVE),TBHQ (ADDED TO MAINTAIN FRESHNESS), ARTIFICIAL FLAVORS.
That’s what I thought.