May I just say how much I appreciate you readers and not in that fake “because I know that followers are make or break for bloggers” way. Sincerely, I appreciate you-quiet supporters and those that comment- since this happens to be my most recent life’s work and passion. I don’t think you’d be here if you didn’t also love food (unless you’re related or are a really great friend) so I completely understand where you’re coming from.
Once in a while, when I receive a comment, my chin begins to quiver, tears well in my eyes, all the while there’s a smile on my face which undoubtedly means my round cheeks are prominent and that I am caught up in all the emotion. Those times push me forward and keep my drive in place. Greg appreciates it too.
This blog is my daily grind, between the cooking, photography, editing, research, social aspects/connections and all the little things that go into the dabble, it takes up most of my day and often portions of the weekend. Coming from someone that really doesn’t know, or rather didn’t know, how to maintain a website, I am content (but still making attempts to improve every week…slowly).
No, I’m not making money doing this-I’m not against that notion-so I hope that’s evidence enough that I want to be doing this for a long time. I’m not going to say that I don’t get into a funk where I wonder if I should keep at it-after my 3rd recipe of the week flops or the lighting isn’t right on something I no longer have around or some combination of that on top of criticism from people who don’t understand how this is my work. I feel fulfilled and knowing I’m finally in the area that makes me feel shiny, excited, gives me hope, is the focus of any trips we take…I mean, when you begin to plan trips around food, then you know you’re onto something. Thank you, thank you, thank you.
I wanted an easy snack last week and to use up the extra apples I had around the kitchen. Something simple with things I have in the cabinets and then it hit me, baked apple chips. Crisp, sweet and easy. A word of caution: these burn quickly so keep an eye on them.
4 apples (Gala work well)
Preheat the oven to 250. Thinly slice the apples and sprinkle a thin layer of powdered sugar on a few baking sheets. Arrange the apple slices in one layer over the sugar and sprinkle more sugar over the top. A little goes a long way. Bake for 30 minutes, check the crispness and most likely, place them in for another 30 minutes or until crisp. Keep an eye on these because they are fast burners. Remove them from the sheets and place on cooling racks. Store in an airtight container.