Apple Spice Kitchen Simmer


I’m slowly starting to do [seriously Memory Month was the best thing I’ve done for this blog yet] [spoiler: do is 2016’s Word of the Year. More on that later] again. It’s not a happy thing. It’s a fighting against the current thing, a I really don’t want to be doing this thing. But I know that it’s like exercise-I might hate it when I’m doing it, but eventually I’ll be glad that I did.

Speaking of which, I took myself on a wander yesterday, which is why I finally got around to trying a kitchen simmer. I got in the habit of taking myself out on dates when I was going to SUNY Oswego. The idea was that I am an introverted, impatient thing, and if no one was going to take me, I would take myself. I haven’t done it in years but there has been oddities in trying to plan Thanksgiving this year and it sent me into a minor tailspin. I went and got myself a new lipstick, took myself on a lunch date, and wandered through Kenmore enjoying the cold. There’s about three days a fall where I like the cold and then I remember it’s Buffalo and it’s going to be cold for six months…

I came home and made a pie. Which left me with cores (and a recipe to go up later this week). And led to finally trying a kitchen simmer. My building is decently old, and even when it’s freshly cleaned it smells a little musty from the basement. It gets worse in the winter. I want my home to smell good, but Mid can’t handle candles.

This is a very simple project, and it will appeal to the idea of using as much as you can for as long as you can. You can simmer it for a couple of days, adding more water as you go. You’re not eating it so letting it sit overnight isn’t an issue but that’s about as far as I would let it go.

Apple Spice Kitchen Simmer

To a medium sauce pot, add either several apple cores and peels, or two chopped apples, cinnamon sticks, and a good sized dash of pumpkin spice. Let simmer slowly.

You can add cranberries, oranges, or vanilla for variety.


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