Autumn is Here

looks like a Home Economics lab in 8th grade

Brianna is the first of Kendal's friends who visited our house more than once. She teaches Science (mostly physics) in a secondary school in NJ. She deserves some admiration for dealing with Physics and teenagers at the same time. Moreover, she is amazing in a sense that she did week-load of our dishes, made two meals, baked croissants, made caramel apple and assembled a desk for my office within a weekend. Brianna, you are always welcomed to come back down to our house!

Kendal masculinely crushing the 'nuts(!)'

so masculine that he uses a beer bottle...

historically hot summer offered the sweetest apple

I don't like apple. However, caramel apple is the best excuse I can ever come up for consuming sugar and nuts. I mean, it is caramel covered but still a fruit. Also, caramel apple has less calories than a bar of Sneakers yet contains more vitamins and fiber. Do I need more advocacy?


Caramel Apples
(serving 6)

• 6 gala apples
• 12 oz caramel, cubes
• 4 oz peanut, crushed (optional)
  

1. Rise apples and dry them. Put sticks through the cores.
   
2. Melt caramel cubes in a sauce pan with low heat. Add water water if needed.
   
3. Heat for 7-10 min until caramelized. Constantly stir so the caramel doesn't burn.
4. Coat the surface of apples with caramel.
5. While caramel is warm and soft, sprinkle the crushed peanuts.
6. Place the caramel apples on a sheet of greased wax paper.
7. Cool it.

best part of preparing caramel apples - it smells so sweet!

extreme makeover: before

after