My apple-ginger chutney is cooking now. I remembered why I only make this stuff every 10 years or so-- coring/peeling/chopping a peck of apples takes a long time. My hands are going to be so stiff tomorrow. What I need is an apprentice (ha-ha). It starts out in 2 kettles (I don't have one big enough for the whole thing), and it needs to cook down by 1/3 to 1/2 before I can it. Because it has so much sugar in it, I have to be nearby to stir it every so often. That means I have to stay home, so I may get some de-cluttering done upstairs. I saved enough apples to make apple crisp later in the week. Whoever started the "big meals" thread will be responsible for any weight gain I experience.

Maryanne.