Quick Tip – Preserving apples

Every year, on “Thanksgiving Eve”, we gather with my mom’s side of the family for Pie Night.

Yes, you read that correctly: PIE NIGHT.
My great – great grandma Kate finally got tired of working so hard to make pies that no one had room to eat after Thanksgiving Dinner, so she declared the Wednesday before to be Pie Night.

For the past several years I’ve been in the process of perfecting the apple pie – trying different methods to see what comes out best.

One issue I’ve had is keeping the apples from browning before I peel and chop them all (I’m not a machine you know, and I’m old fashioned and don’t use a corer or a fancy one-trick pony appliance).

Obviously lemon juice stops the browning, but juicing so many lemons leaves my hands burning and dry.

So, since I have essential oils this year, I decided to try that instead!

First I put some apple cider (only 1/4cup or so) in a large bowl and then added several cups of water and about 6-10 drops of lemon oil.

After I peeled each apple, I put it in this bowl. Then once I was finished peeling all of them, I removed one apple at a time to chop it, replacing it in the bowl.


Not only did this preserve the apples a bit, but it seasoned them so they tasted very fresh and crisp!


And, you get all the immunity benefits of the lemon oil!

Happy Thanksgiving from my family to yours!


Fixed my guacamole! Yum!


3 Small Avocados or 2 large ones, halved, seeded, cut, and peeled.
Juice from 1 large lime
1/2 tsp Kosher Salt, or more to taste
1/2 medium onion, diced
1/2 jalapeno, seeded and minced
1 Roma tomato, seeded and finely chopped
2 tomatillos, diced
1 TBLspn cilantro, chopped
1 clove garlic, minced

So first you mash the avocado and gently stir in the lime juice and salt. Then fold in all the rest of the ingredients. I’ve gotta say, the trick is the 2 tomatillos. I’m telling you, they make it. They’re an indescribable combo of a cooling effect yet kind of zingy. I am also generous with the cilantro… If it looks like it needs more, I add it. Then I add more salt to taste. (If you’re wondering, yes, kosher salt is better! )
Let sit at room temperature for one hour to let the flavors really marinate.

It is So. Good. 🙂

But how do you keep it from going bad/brown?

Good question. I wondered the same thing, so I asked one of the cooks I work with. He said, keep the avocado pit in it, and lay a piece of lettuce over top. Well I don’t have lettuce, but I did cover it with plastic…

And now you can enjoy your guacamole with chips, on wraps, on tacos, on steak, on burgers, as a veggie dip… Whatever your heart desires!