When I started my own company last year I thought I was going to be bored. So, I took a part-time waitress job downtown and quickly found myself working upwards of 100 hours per week.
I quit said waitress job so I would have time to do other important things – like take showers and sleep – and promptly found myself itching to fill my newly free evenings and weekends with billable hours.
Just as soon as my schedule was once again jam packed with conference calls and deadlines, I promptly lost a large account and found myself torn between hitting the proverbial pavement to pitch new, better business and sitting on my couch in sweatpants for sixteen hours each day, wondering what I should do with my life.
I think you know where this is going.
Hint: it does not involve sweatpants.
Okay, that’ s a lie.
Sometimes I work in sweatpants.
Since the end of September, I’ve started working with three new clients that I can honestly, truly say I enjoy.
Each client that I am working with has a brand, a service or a business that I believe in and at the end of the day, am excited about.
When you work in public relations, you don’t always get to choose who you represent so believe me, I feel grateful.
I know you’re not here to read about work, but you are probably wondering where the hell I’ve been and why, during the season where I should be overwhelming you with awkwardly-shaped squashes and enough Brussels sprouts to give you gas just from their pictures, I’ve been oddly quiet here.
I think it’s because for the first time in over a year, I am focused on what I do from 9-5. It’s a feeling that, truth be told, I’m not used to, but I like it.
Even though my blog has slowed considerably my appetite has not.
Though Thanksgiving is a few weeks away and I’ve not quite fallen to the temptation of “testing” turkey day recipes, it’s undeniably the season for sage, cornbread and cranberries.
Take that and combine it with a surplus of almost-past-their-prime apples and the rest, as they say, is history.
When apple season overlaps with cranberry season, delicious meals and snacks can only result. This seasonal spin on farm-fresh applesauce is the perfect combination of sweet and tart – and best of all, low in calories. Choose tart apples varieties like Granny Smith or Golden Delicious and if you like a sweeter sauce, increase the amount of sugar to your liking.
- 2 pounds fresh cooking apples, peeled, cored and quartered (5-6 medium apples)
- 6 ounces (about one heaping cup) fresh cranberries
- Juice from one lemon
- 1 cup water
- ½ cup sugar or natural low-calorie sweetener
- ¼ teaspoon salt
- In a large saucepan over medium-high heat, combine apples, cranberries, lemon juice and water. Add sugar and stir until the fruit is evenly coated. Bring to a boil and reduce heat to low.
- Cover pot and simmer for 20-30 minutes, stirring occasionally. When apples are soft enough to mash with a spoon, remove from heat. Mash with a potato masher until the mixture is smooth. If you prefer more texture, leave some of the apple pieces whole.
- Serve warm or let chill in the refrigerator in a covered container until ready to eat. Keep chilled and covered for up to one week or freeze for up to six months.