21 February 2010

Somebody Stole All the Apples

The apple tree was full a few days ago. The birds were having a lovely feast and while I was in a hurry to get them picked and into my freezer I wasn't at all concerned because the tree was literally bending under the weight of all those lovely round apples. I managed to get all the low fruit off the tree but there is no way I will climb the ladder to get the fruit higher up. That's mans work!

Wayne was up bright and early this morning and disappeared outside with the buckets, only to come in less than five minutes later with only half a bucketful of apples. They were all gone! There weren't even any half pecked ones left by the birds!

I can't decide whether to be outraged that someone would come into our yard and take apples off our tree, laugh because who in this day and age would think there are apple thieves around or cry because I had plans for those apples - apple pies, apple crumbles, apple sauce and apple butter to last us through winter.

I think I am more stunned that someone would steal - because that's what it is - from us. If they'd knocked on the door and asked I would have gladly given them plenty and probably have sent them on their way with tomatoes, cucumbers and zuchinni from the veggie garden too.

I cooked up what was left, only a small saucepan full, barely enough for one pie as it turned out. I hope we enjoy it after dinner tonight because it's the last one we'll have for a long while. I hope whoever took them enjoys them.

I swapped last week's roast beef for this week's roast chicken on our menu because I wanted to try a new recipe for pot roast. I loved pot roast when I was a child but it hasn't been a regular dinner feature since I married. Mum had a special pot she used only for pot roasts. I think she still has it, it was blue enamel and weighed a ton.

This recipe takes a long time, just over fours hours cooking time, but I am certain it will be worth it. I have the potatoes and carrots all ready to drop into the pot and I've shelled some peas and sliced some beans to go with it.  It's in the oven now and smells delicious.

It uses cheaper cuts of meat - chuck is perfect - and because of the long, slow, very gentle cooking the meat almost melts in your mouth. Add to that the veggies cooked in the same pot to pick up the flavour from the gravy and the fact that it's a one pot, no fuss dinner and it could become one of my favourites.

I'll let you know the verdict, I'm hoping it's a positive because if it is I will add pot roast to our menu more often.

Well after all that, today has been busy, busy, even more so than a normal Sunday. I've done loads of washing and some cooking and a little cleaning (really should do more of that) too and then spent some time this afternoon preparing my column for Woman's Day. I'm really enjoying answering the questions, and trying to get the very best information possible into the space I have, it's a lot of fun.

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