Green Tee Readings

I may have been reading too much Zombie Making Light, and I know I’ve been having too much apple. Normal apple, apples in Cream of Wheat, apples cooked in Kahlua added to Cream of Wheat, hot apple cider, cold apple cider, and my new taste: pan fried apples with brandy. Mmm. Apples.

If I start shambling towards orchards, put me down. Gently.

A brief recipe for pan fried apples with brandy after the fold!

This could, if you like to share, work for two. I’d suggest one apple per full-sized adult appetite. I don’t like sharing my apples.

Ingredients:
1 apple
1 shot brandy
Olive oil
Cinnamon
A Pan, A Stove and A Match

How to:
Prepare a pan with a covering of olive oil. Heat the pan.
Cut the apple into eights and core it. Then cut each eight in half so that you have long, thin slices.
Put the apples in the pan.
Cook them.
Flip when necessary.
Add cinnamon to both sides.
(the last three steps, while not interchangeable, are subject to matters of taste. Remember, cinnamon is good, and cooked apples will turn mushy. You’re not looking for applesauce.)
Reduce heat a touch, and add the shot of brandy, then light the match and light the brandy.
Let the fire go out as it will, and cook another minute or two.
Serve.

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