Under the Weather

This is a view from Cub's window. I took this yesterday morning. She gets the side-back view of our house. I love the way our neighborhood breaks all Staten Island stereotypes. In spite of the big New York Times article written about Stapleton a few years ago, many people still aren't aware of just how charming it is. There are big hills, back roads, lots of trees, lots of old churches, parks, and quaint little coffee shops and bookstores. If they could only find a way to widen some of the main roads (most are still one lane) to alleviate some of the traffic, it would almost be perfect.

Last night, was a nightmare. I went to bed at 11 pm. By 11:30 Cub was up with the "I've got a stomach ache," complaint. To make a yucky-story less yucky-we were up until 5am this morning. Someone did catch a bug of the non-crafty type! I wasn't feeling so hot, either. All we've had today is some chicken broth and saltines. We both stayed home, too. I just woke-up from my second nap and finally feel a bit more "normal." So, I'm ready to share!

This is the frame Cub finished to give to my Grandmother for Valentine's Day.

And if you feel like a simple french dessert this evening or whenever, try the recipe below. Super good and easy.
You can make as many apples as you want...even one, it's that easy to adapt. But here's the recipe as it appears in the book.

Tante Marie's Buttered Apples

4-6 medium sized apples
4-6 slices bread (Sounds weird but is so good...Trust Tante!)
1/2 cup sugar
4 Tablespoons butter

-Core and peel apples.
-Place bread in a buttered baking dish and put an apple on each slice.
-Fill half of each center with some butter and sugar (combined).
-Bake 45-60 minutes in 350 oven.
-Melt remaining butter and combine with remaining sugar.
-Spoon a little of the mixture over the apples from time to time.
-Serve hot with a little juice from bottom of the pan.

***Cyndy's Notes: -There didn't seem to be much juice at the bottom of the pan, so I added a bit of apple juice to the butter and sugar I basted the apples with.
-Also, the bread at the bottom of the dish tastes like a rich, buttery delicious pastry crust. Serve some along with the apple!
-I find Rome apples are best for baking. If you use smaller apples, reduce cooking time.
-To be really decadent, serve with a scoop of vanilla ice-cream, or according to Tante Marie, "serve with some currant jelly in the middle."

Enjoy, Friends!