What do you do when you’re inundated with beautiful rosy
apples from a tree in the yard, year after year? If you’re my mother-in-law, you chop them up
and freeze them, and use them to make an apple crisp every week until the next
autumn. If you’re me, you chop them up
and freeze them, then shove them to the bottom of the freezer, then discover
them two years later during a freezer clean-up, then say “oh, I should really
use those,” at which point they get shoved back into the freezer for another
year until your freezer is bursting.
Then you take them out and say “oh hell, I should really use those.”
Then you happen to go to the doctor's office, where you happen to have to wait for a long, long time (oh wait, this always happens), where you happen to see a current issue of
Canadian Living, which happens to have a recipe for a honey-caramel apple bundtcake, which happens to use chopped-up apples.
Then you would buy a new oven, and make the cake. At this point you have to have a glass of wine to celebrate this happy
accident, and you follow up the wine with a slice of your newly-made
honey-caramel apple bundt cake, which, though a bit rough around the edges, is
just as delicious as it sounds.
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