Very busy weekend. Saturday we went to lunch at Applebee’s (I had a shrimp spinach salad which was outstanding) and then we went to see our first movie all summer, “This is Where I Leave You”. I really liked it. It had a distinct “Big Chill” vibe. After lunch and the movie we went apple picking at Maple Lane Farm. This is something I took the girls to every year and for the first time I didn’t have a kid to come with me. Lee came though and he really had a good time. As this was something I always did with the girls as a Mom and Daughter thing, Lee had never been and it was fun to go with him. Let me say that like a Georgia peach or an Hawaiian pineapple, NOTHING beats a New England apple fresh from a tree. Yes I know they make great apples in other places, but there is something about the soil and the weather here that produces the quintessential apple. So here’s some pics.
The apples only cost $1 a pound if you pick them so we got a HUGE bag for $23. Plus fresh picked off the tree they last at least two weeks. I’ve always wanted to try canning so I thought this would be a good weekend to try it. After apple picking we also got some pickling cucumbers at the local farmers market and then headed to the grocery store. We did better this week at the store btw, only $150 and that included numerous spices I needed for the canning. But by the time we were done it was close to 7pm and too late to start the canning.
Sunday morning I got up and was ready to go. Lee wisely decided he would run some errands, I think partly to avoid the chaos and well really mostly to avoid the chaos. But it also allowed me the opportunity to experiment without anyone looking on. My mother canned quite a bit when I was a kid. She was part of a shared garden once and made the most wonderful jams. I have never tried to can though, mainly because it intimated the heck out of me, but recently Lee, Kay, and I went to a 2 hour class on how to can and I feel much more confident. So I spent the day canning. I made pickles (both Kosher and Dill), some White grape apple butter, and some cinnamon applesauce. It was fun but whew it got pretty hot in the camper by the end and it was a lot of work for a relatively small output. Like the frozen corn, I’ll let you know when we try it over the winter. I did sneak a bite of the applesauce though and it tasted pretty good.
For dinner I tried something Fancy (yes fancy Cori) and made Boursin Chicken. It was AWESOME!! and relatively easy. See below for the recipe.
Boursin Baked Chicken
- 4 chicken thighs; boneless
- 1/2 cup milk
- 2 cups dried bread crumbs
- 5 oz package Boursin Cheese with herbs
- 1/4 cup butter; melted
- Preheat oven to 350 degrees
- Dip chicken in milk then roll in crumbs; place on baking tray
- Drizzle melted butter over chicken
- Bake for 30 minutes
- Remove chicken from oven and crumble cheese onto chicken
- Cook in oven until cheese is melted (about 3 minutes)
- Gently spread cheese on chicken
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