Today was field day for these three kiddos. They each found hats to wear, totally excited to spend the day lathered in sunshine and playing games outside in the beautiful weather we are having this week. Winter finally decided to give up it's command and we went right to summer, with temperatures in the 80s. So delicious.
Kimble and I were invited to The Husband's work, to enjoy a BBQ lunch. Little Kimble was so excited to get his own field trip, and loved the time he spent with his daddy.
Later, we peeled and cored and sliced about 20 pounds of apples and then I cooked them down and prepared a huge batch (three big pots full) of apple pie filling, which we put into ziploc bags and froze.
Some of you requested info on the batch of guacamole we did last week. Guacamole is difficult to freeze, or even refrigerate. It's sort of a "make fresh and eat it right away" type of food. That being said, if you add enough acid (lemon or lime juice) to counteract the oxidation of the avocados, then it'll work. So I can't give you an exact guacamole recipe, because it's all about getting to the flavor that you like, but besides avocados, we add in some diced tomatoes, cilantro, diced onions, cumin, lime or lemon juice, garlic, onion salt, pepper, and jalapenos.
We froze them in freezer quart-size bags and removed all the air before sealing. Then we flattened them and stacked them up. To serve them, we removed a bag and let it thaw in the fridge. As it thaws, it oxidizes a little bit, turning slightly gray/brown on the outside. I just stirred it all up and although it's not as bright as fresh guacamole, it still tastes great. Hope that helps.