Being on the road is awesome, but it comes with a few complications every now and then. Getting our absentee ballots, in order to be able to participate in this critical election, was one of them. When we arrived in Myrtle Beach, SC, where our middle daughter and her family live, we were able to vote with our granddaugther Nora by our side. She put on her fanciest dress. She seems to know how important this is. We voted for her, for children everywhere, and the future we want them to inherit.

Not every day is an election, but every day is a day to vote with our dollars. We did this when we visited Luceline Orchard while we were in Minnesota earlier this fall, to buy fresh apples that star in this week’s Applesauce episode.. I try to vote with my dollars everywhere I go, supporting local small businesses and small family farms.

Kelly and I arrived in Myrtle Beach early on Tuesday to an exuberant granddaughter. What joy to hear “Nani, Beste, you’re here!” Nora has been waiting for us and counting down the days for months. She is going to be 6 next week and we had to be here for that.

Nora has also started kindergarten during this pandemic, with homeschooling being the best option for her and her parents. I get the privilege of being one of her teachers while we are here. This week she is learning about chores and what it was like for a little Swedish immigrant girl in the 1800s.

Like last week, I have been spending time reading - being both challenged and inspired - by Toni Tipton-Martin’s wonderful books, Jubilee and The Jemima Code. This is where Nora’s schooling and mine have come together. Nora’s lessons from the American Girl Doll’s Kirsten’s Cookbook and my lessons from The Jemima Code brought us together in the kitchen, making applesauce.

I made applesauce for the first time almost 10 years ago when we were getting food box shares from local farms in the Chicago area. It was just Kelly and me with no ability to eat all the apples that came with our share. The great thing about applesauce is the ease it is to make and the condition of the apples when you make it. Cooking fruit saves you from throwing it away. It is a great way to preserve fruit for another day. And almost everyone has the few ingredients needed to make it.

When you watch this week’s episode, be sure to watch the outtakes at the end…and an important election message from Nora.

INGREDIENTS

4 pounds any combination of apples (about 8 large), rinsed, halved or quartered
1 (3-inch) cinnamon stick or 1 teaspoon of ground cinnamon
2 tablespoons fresh lemon juice
1 vanilla bean, split lengthwise, or 1 teaspoon vanilla extract

Directions

Combine apples, cinnamon stick, lemon juice, salt, and 1/4 cup water in a large Dutch oven or other heavy pot. Scrape in seeds from vanilla bean and add pod. Cover pot and cook over medium-low heat, occasionally stirring and checking to make sure apples are not scorching (add a splash of water if they are), until apples are soft and falling apart, 35–45 minutes. Uncover pot and let apples cool slightly.

With an immersion blender or regular blender blend until the consistency of your choice. If sauce is watery, return to pot and simmer over medium heat until thickened. Store in fridge for a week or freeze for up to 3 months.