Sunday, September 20, 2009
I felt like I had a pretty productive day.
Up at 10:30 am, walked Izzy, then back home for coffee 🙂
Lunch was yummy leftover Spanish Rice Bake–DEFINITELY a keeper. Even better reheated. With a slice of whole grain toast with a bit of butter.
While Kimm watched the football game, I did some organizing. An overflowing bin of paperwork is now just a bin full to the top of paperwork that either needs to be filed or thrown away. Baby steps.
Afternoon walk with Izzy and then a failed trip to Bed Bath and Beyond to get a couch blanket for Izzy to lay on. They were out–which made me not happy. But maybe we’ll find something at the Big E tomorrow night.
Delicious dinner of veggie burgers, mashed potatoes and refried beans (me only–I know, I’m strange!). Very filling which makes me happy.
Called my parents after a shower.
Now just relaxing. We are going to watch a movie and have some popcorn. It is so cute–Izzy is actually lying in the door to the computer room tonight, keeping us company.
Now, the caramel apple sauce.
I made this yesterday to top our french toast for lunch. It utilized an apple that was beyond the point of eating (i.e., NOT crisp at all). I was so happy to use it up because I hate wasting food. And this was so delicious, you would NEVER guess that the apple was second rate.
Caramel Apple Sauce
Serves one (generous serving) or two (average servings)
1 apple (I used Yellow Delicious), peeled and sliced
1/2 tablespoon butter
1 and 1/2 tablespoon brown sugar
Heat a small frying pan on medium heat. Add butter and brown sugar, swirl to combine once butter melts. Add apple slices to pan and stir to coat with butter/sugar mixture. Cook over medium heat for about 10-15 minutes until apples are soft and mixture caramelizes. Use as a topping for french toast, or pancakes, or ice cream, or even alone.