chutney_m1I recently tried a new base material for lactofermentation, apples. This was the first time I have tried fermenting fruit. Although I was warned by a friend that I wouldn’t get good results because the apples weren’t crisp fall apples, I already had the apples and decided to give it a try. I’m glad I did. This chutney has now mellowed into a delightful and well-balanced blend of flavors: salty, sweet and sour. It’s received good reviews from friends.

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Dear Davida–

It’s been a long time, about 30 years. finishedpieIn fact, you may not remember me, but you will live in my memory for a very long time. Way back then, you did me the honor of teaching me how to bake an apple pie. You didn’t just tell me how; you didn’t just show me how; you stood there and instructed me, making me get my hands and mind working on mixing everything up and learning the secret of your crust. It is that crust that has garnered attention over the years and which, with the great filling, has given me bragging rights to making The World’s Best Apple Pie.

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