It's good to see you posting, Joan.

On Tuesday, I made applesauce, using “seconds” that are a combination of Gold Rush and old-fashioned Winesaps. I froze two containers—one for Thanksgiving, and one perhaps for Christmas. We bought a half bushel of the seconds, and this was a test run to see how well they cooked (excellent) and taste (excellent). I used 5 lbs. and probably have another 10-15 lbs. I may can applesauce to save refrigerator space. We also bought a peck of Melrose, which we are already eating, and a peck of Ever Crisp to eat later (last very well). We bought a peck of the old-fashioned Winesaps which I will use for baked goods.

For dinner on Tuesday, we had leftover pork microwaved frozen peas, and sweet potatoes, cut up, tossed with olive oil, put on a baking sheet, and drizzled with maple syrup. I baked in the little convection oven for 1 hour at 375F. The sweet potatoes stuck a bit to the parchment, probably due to the maple syrup, so next time, I’ll spray it.