IS APPLE CIDER VINEGAR GOOD FOR WEIGHT LOSS - DOES CHEWING GUM BURN CALORIES.
applesauce, apple vinegar, apple jelly, apple butter and just apples.
I core into 8 kilos of apples that I “found” on Saturday and think of days gone by. Not my days, but of those hundreds of years ago. We have a pick your own apple tree grove near us that is almost closed for the season. Against his will (it would be funny to have my husband tell his side of the Slow Year story), I made my husband go and ask if we can scrap the ones that have fallen. She said yes, of course for almost free, for 12 cents a pound. In fifteen minutes, I had a bag full of just fallen not even bruised, not wormed at all, perfect crisp red apples roughly the weight of my baby, which is my threshold of carrying weight at the moment. What a wonderful sensation of the eyes, these apples overflowing onto my counters, tables and floor. But then I am stuck with the task of processing them where I find an all new respect for America’s pioneers who relied on apples amongst other things for their yearly hooch and its medicinal properties. Many settlers learned how to distill fruits, flowers and even oak leaves into a drinkable elixir “water of life.” Life was harsh, water was not always pure and drinkable, and Johnny Appleseed was making a killing selling little apple tree seedlings to the hoards of pioneers breaking out into unknown wild countryside. Freezing temperatures made applejack the perfect beverage for using frozen distillation. It also kept them warm at night, happy (energetic they said!) and drunk too. If you let it ferment further without freezing, then you have my favorite: apple cider vinegar. Though, I might just drink some of the sweet cider (about 6 percent alcohol) before it gets to the hard cider phase (40 percent alcohol). Not wanting to waste anything of the apple, I made some slosh vinegar with the cores and peels and ? liter water in a quart bottle open except the lid which is an old cut up pillow case and an elastic scrunchy that has lost part of its band. They look like little sheiks from different oil nations lined up in my basement where they will sit next to the pickles and canned tomatoes for the next 4 to 6 months to become apple cider vinegar. It certainly was no easy task to use them all up and I only had 16 or so pounds, I can’t imagine the work for an entire orchard. I vowed to only plant one or two in my future lot (next to the quince and the hazelnut, of course!) I first scrubbed and cored the apples. Pushed them through my food mill until I had pulp and then put them through another finer blade that pulled out all the skins and left me with rich apple sauce. Then I strained that through an old pillow case (or cheesecloth- which I don’t have anymore) to make pure juice. The stuff I was left with in the fabric was rich thick apple sauce half of which I brought to 175F for ten minutes in a pan and then bottled and the other half I added brown sugar and spices (cinnamon, cloves and all spice) and let it cook slowly on top of the woodstove for 6 hours until it became apple butter—heaven on a slice of bread! The juice is was strained again and poured into my old (though very clean) brown apothecary bottles with ? of the space left open for the future frothing and fermentation. They will sit on our buffet, out of the light, but warm at 70 degrees for the next 3 to 4 weeks until the sugar turns to alcohol and then alcohol will ferment like wine does. You can add wine making yeasts to speed up the process, but we are not in a hurry and it sure does look pretty on the sideboard near the table. I was just starting to relax, dreaming of a long winters nap when I realized that I have a bucket of clementine tangerines to process now. From apples and onto oranges. The life of a homesteader, to be continued.Curry-rubbed Alaska Halibut in a sauce of butter and apple-cider vinegar with capers
The rub was salt, sweet curry powder, and grains of paradise. After cooking the halibut in butter, I removed it from the pan and made a sauce of capers and apple-cider vinegar. When the sauce was reduced and the halibut rested, I combined the two.
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