Even though I am going gluten free for Lent, I needed to share this recipe for my Tutorial Tuesday..I mean THURSDAY! I had wanted to make my own whole wheat bread last week to eat with the following day's dinner, but I am not a fan of having to sit and wait...and wait...and wait for my breads to rise. I also wanted to make some whole wheat bread since I had a large opened bag that I needed to start using up and we had been eating so much of the white stuff the past week. I went online and found the 5 Minute Flax Wheat Bread Recipe from momdish.com and decided to give it a try.

A few weeks ago we had some friends over to let our boys have a little "play date" fun. In my 1950's-esq fashion, I needed to have something baking! You should always have something baking when you have company! It's like some ingrained female/maternal instinct I have always had despite the fact that never remember my mother making anything from scratch. I mean, even Cher in the movie Clueless put a stick of cookie dough in the oven when Christian came over for their "date." (Maybe not the best reference since she did, after all, set fire to the oven. But still...)

It's hard to believe that I have been canning now for two years. I began water bath canning as a way to teach myself to be more self reliant and to learn the art form of preservation that decades ago was the only way to keep our families nourished during the winter months. It wasn't really until the time of the second World War that tin canned good became the way of life. Form then on women were encouraged to purchase canned vegetables and meats from the ever growing grocery stores instead of growing and preserving foods of their own. Of course, for many people outside of the city and suburban areas of the country, much of the foods in the pantry come right from the garden and the hunt. I admire those people who remain closely connected with their food.

When starting off canning, a lot of people like to jump right into jams and jellies when there is something much easier and much more versatile to get your feet wet with: applesause.

Fall is such a wonderful time for apples. The orchards are plentiful and nothing beats the fresh aroma of cooked apples: whether it be a pie, a bread, a jam or a sauce. In addition, apples are economically reasonable, especially if you are lucky enough to have a pick-your-own orchard or a tree of your own. Even in the markets, apples usually range around a dollar a pound for the conventional varieties which makes them a good target crop to experiment with.