…For apples, of course.

Finally, it’s that time of year when apples are at their best. I LOVE good, crisp, fresh apples. Adore them. To the extent that I eat as many as I possibly can from late September until the very beginning of November.

Although, I have to tell you, I’m picky. I really don’t like my apples to come from a grocery store–they should be fresh from an apple farm if at all possible. It should probably go without saying that I also won’t eat apples out of season. Sure, you can buy them year-round in the grocery store, but my feeling has always been . . . why? I’ll use out-of-season apples to bake with, but never to eat.

And then, of course, there’s the type of apple. My top two criteria (other than freshness and source as listed above)? Crispness and sweetness. I don’t necessarily need really sweet apples, but I do not like the very tart ones like Granny Smiths. An apple that’s sweet-tart is my favorite, but it’s also got to have crunch. Crisp texture is an absolute must. Where’s the fun in biting into an apple that’s immediately mush on your tongue?

My absolute favorite is the Macoun. This is most popular in the northeast USA, but has been spreading across the country. I discovered these at an apple farm in Massachusetts when I was in college. I’d been visiting my best friend and we took a day trip to an orchard and brought home a bushel of these, along with fresh cider and baked goods. I loved them from the start, and was crushed that I couldn’t find anywhere nearby to get them . . . not for another couple of years.

My other favorite is still relatively new (at least here in New Jersey). The Honeycrisp. It’s a sweet apple, but one with the crispest texture I’ve ever found. A joy to munch on.

I wouldn’t want you to think that the few apples you see in that bowl are all we got. Oh, no. I’ve got a refrigerator drawer practically full of them. Macouns, Honeycrisps, and an assortment of others (Gravenstein, Ginger Gold, Greenings, Jonagold) for baking.

Which is something I’ve already started.

Julie posted a recipe for apple cake the other day which sounded SO much like the recipe I got from my best friend’s grandmother back when we were in high school, I just had to try it. Here’s a picture of it baked and cooling–I’ve so far resisted cutting into it, waiting until it’s entirely cool. As I say, the recipe is very similar–Julie’s batter is a little more "liquid" which makes spreading the batter into the pan easier–and either way, I can just tell that this is going to taste good. Guess what I’m having for breakfast tomorrow!

Although–the cool apple cake thing. I like hot apple crisps (with vanilla ice cream, mmmmm), but things like pies and cakes I usually like completely cold if not outright refrigerated. (Oh, and fruit must be at room temperature–if it’s cold you miss half the flavors. Though this is just my personal opinion.) When I was in England for a semester in college, though, one of the desserts I kept seeing pop up was apple cake with hot vanilla sauce poured over the top. It was absolutely delicious, and something completely unheard of here. I’ve been looking for a good vanilla sauce recipe ever since. I’ve found plenty of cold ones, but never one meant to be served warm. Has anybody else heard of such a thing? Did I just imagine it? (Because, if I did, I’m brilliant, because that’s a taste sensation that really SHOULD exist, if it doesn’t already.)

And, here’s a treat. I made Chappy so happy today, he actually posed and looked AT the camera. It was a beautiful day here (great for, say, spinning in Central Park), so we took Chappy for a nice, long walk in our favorite park. As in, he likes the park so much, it’s worth the 20 minute drive to get there. There were LOTS of people there, too, since the park was being used for a fundraiser for the "Fighting Children’s Cancer Foundation." (It’s amazing how fast you catch on to this kind of thing when every second person you see in the park is wearing matching red shirts.)

After the park, we went to buy apples (which should be pretty obvious by now). There were lots of people there, too, what with the apple-picking and hay rides and all that. This time of year, on the weekends, there’s always a policeman in the road directing traffic in and out of their parking lot. It’s a popular place. (Good doughnuts and fresh pies, too, as well as my favorite cider anywhere.) All in all, Chappy’s had a great day. So have I. I’ve spent the afternoon baking or curled up in my favorite chair reading. (There might even have been a little nap in there, too, but, shhh, don’t tell anyone.) I mean, really, isn’t that the face of a happy dog?

Even better, I got some spinning done last night. Not a LOT of spinning, but still . . . I sat in front of my wheel and treadled and wool ran through my fingers and ultimately, that’s all that matters, right? It might not be coming along very quickly, but this second bobbin of "Carbon" is, at least, coming along.

Awww . . . Chappy’s stretched out next to me right now, sound asleep, but his tail’s wagging.

I TOLD you it was a good day! Hope yours was the same.

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