On Saturday I made an "apple pudding," using a recipe from an old Southern Living desserts cookbook—lots of said fruit, plus walnuts, eggs, sugar, and so on—and I had a big dish of it for supper with Miller Lite in a can. (They say you're supposed to drink beer and eat lots of apple pudding when you're nursing, right?) Superintendant Chalmers grilled burgers on our front patio for dessert. Saturday was pretty great.
Apple pudding: Beat 4 eggs together with about 1 1/2 cups sugar (this is 1967-sweet; I'd suggest using just 1 cup or less) until light colored. Sift in 2/3 cup flour, 1 teaspoon baking powder, and 1/2 teaspoon salt. Fold in until just combined. Fold in 2 cored and chopped (but not peeled) apples and 1 cup chopped toasted walnuts. Scrape into a greased 9-by-11-inch baking dish and bake at 350 degrees for 25 to 30 minutes, until nicely browned and crusty on top.Soon after we move to our new vintage-1885 house in Carlton, we plan to have a fence-building party, at which a whole goat might possibly be cooked in a pit. My husband has always wanted to cook something by burying it and setting the ground on fire. So, readers, something to look forward to.
For the knitters, if there are any out there, the two most recent things I'm working on are: a bonnet/hood thing for the baby out of a gorgeous blue silk-cashmere blend, and the drop-stitch tank top from the second SnB book, in olive-green mercerized cotton. Having problems with both of them, so they're just sitting dormant, tangled up, on a pile of moving boxes.