Orange you glad it’s the weekend?! (I had to say it!)
Burlesquers, I am sitting and drinking some pumpkin coffee this morning! I don’t have a microwave right now, which means I need to heat up my milk for my usual cafe au lait (coffee with milk) in a pan…today I added pumpkin and cinnamon! Fun!
And I am so happy for the weekend! From my weird day in the middle of the week, to a bad case of heat rash (my sensitive, fair Californian skin is not used to this humid weather), I was just itching (no pun intended) to have fun this weekend. I love the weekends to relax, play catch-up, clean, and prep for the week. I work better knowing I have large blocks of time (maybe that’s everyone?). And I already had a wonderful time last night—I had dinner with friends! We grilled, had wine and beer, and the night ended with—wait for it—the group of us putting on old TLC, Salt N Pepa, and other 80s and 90s music videos, singing/dancing along, and then making our own hottest male and female celebrity lists! Yes, we are pretty amazing. I can’t decide if I liked our “Whatta Man” or “Addicted to Love” rendition the best.
Anyway, as I continue my adventures in eating my leftover/canned/frozen food before we move, I decided to use up some of my apples from a very cheap 3 lb bag I recently bought. I also had a tad over-ripened orange on hand. How about orange applesauce? I actually got this idea when I saw a pin on Pinterest for pumpkin applesauce—hmmm, how about we replace that (orange) pumpkin for an actual orange in the applesauce and add in a tsp of honey, brown sugar, vanilla extract, cinnamon, and orange zest to make it orange and spice and everything nice?!
I was unsure how this applesauce would come out, but I loved it! I used only a scant amount of sugar to sweeten it (a tsp is no big deal) and it tasted crisp and a tad citrusy. I’ve made applesauce before with a lemon, but Ron said this batch made with oranges is his favorite so far. Yay! This is perfect for the summer because it’s cool, slightly zesty, and healthy. I might eat this with a pork roast soon. Mmmmmm. Honestly, this is good enough to make year round, or even to give as a gift!