The smallest things can inspire me. A bulbous lamp base cast between an omelet maker from the 80s and a Guitar Hero guitar missing the first and third buttons at Goodwill. The stale smell and wide plank hardwood floor creaks from a house built in the 1700s. Lorde’s “Tennis Court” on repeat. And, yes, as you may imagine, food inspires me, too.
But I can’t say that it’s always the food itself that inspires me. While pink macarons and bubble gum themselves possess an ability to make me squeal, other foods require a little more foundation. A lot of my food inspiration/motivation comes from the stories that accompany a particular dish. Biscuits (you may remember me confessing my obsession over them in a previous post), for example, are basically blobs of flour and butter. But because they are so deeply rooted in Southern culture, I find myself yearning for them so I can feel connected to the mamas in the 1800s who got up with the sun to cook all day long or the grandma over in Georgia patiently teaching her granddaughter to push the biscuit cutter straight down or the little boy spreading home-canned summer-strawberry preserves on freshly torn buttery layers. You see, food is not simply nourishment. It’s resonance.
Gowie used to give us a little glass bowl filled with applesauce as a dessert when we’d spend our weekends with her. She’d always ask, “Do you want some sugar sprinkled on that?” while my sister and I made no audible noise, but violently nodded our heads, mouths agape, like we’d never heard of such a grand idea. And then (probably with no chewing involved) we’d finish the sweet applesauce, slip into some PJs, and shove a rented episode of The Little Rascals into the VCR. This dear and comforting story was the backbone in my desire to create my own applesauce.
recipe from Simply Recipes
prep time: 10 minutes cook time: 25 minutes yield: about 1 1/2 quarts
3 to 4 pounds of peeled, cored, and quartered apples
4 strips of lemon peel (use a vegetable peeler)
juice of 1 lemon, about 3-4 tbsp
3 inches of cinnamon stick
1/4 cup dark brown sugar
up to 1/4 cup cane sugar
1 cup water
1/2 tsp salt
Put all ingredients into a large pot. Cover. Bring to a boil. Lower heat and simmer for 20-30 minutes. Remove from heat. Remove cinnamon sticks and lemon peels. Mash with potato masher. The applesauce is now ready to serve, hot or refrigerated.