October is the season of giving thanks for everything from the moment we open our eyes we are thankful to God for letting us see the sunlight and the fall foliage displaying its colors: dark maroon, mustard yellow, bright orange, brown green, ever green and soft almond color on the edges of a big maple leaf.
The scent of cinnamon, cloves, star anise, nutmeg and all spice welcome the season of giving thanks. Our palate is reminded once again that the great Thanksgiving dinner is near. Pumpkin, squashes of all kinds, broccoli and apples become our staple. As our laborious mothers hand’s become busy and arduous they transform into chemist tasting, testing and modifying recipes we begin to think is there another way to cook this turkey?
I recently tasted a home made apple cake that Mayari baked from left over apples from apple picking. My, my, I was happy! Every bite was soft moist and fragrant. Small pieces of juicy and crispy Macintosh apples delighted my olfactory sent. Honestly I thought: “This is going to taste like a fruit cake,” but it didn’t. In fact I will add this recipe to my family’s thanksgiving dinner.