Applesauce, pumpkin puree, chili

To use up last night's pumpkin shell, today I made more puree in anticipation of the holidays. I netted about 8 cups this time so should be pretty set for pies, muffins and other assorted pumpkin-based goodies. Then it was applesauce time. Applesauce is easy as get-out and always smells to the heavens and tastes even better. I like to use a variety of apples and leave some of the red ones unpeeled because their skins make the sauce have a glowing blush about it. Pretty, huh?

The chili is bubbling away on the stove; as proof of the pounds of fresh chilies I just chopped, my hands are stinging with remnant capsaicin. After I tuck the boys in, I'll make some cornbread and am hoping to have time to make an apple tart too. Have you tried my homage to Amsterdam's appeltaart? Aah!