Just Out of Reach

My great grandmother was so tall her kitchen was raised to her workable height. As in my great grandpa built up her cabinets and hutch and stove and all that with stilts or lifts underneath.

Those genes didn’t make it my way. 
Signs that you’re in a shorty’s kitchen, she may have one of these at the ready…
And I’ve got one other tool that I often turn to when things are just out of reach. 

About a year ago I started using long handled tongs (it’s more graceful than jumping on the counter).   


My son also has started using my tongs for unintended purposes, he pretends they’re weapons. We have many bouts of tong jousting in our home.   

What about you? What utensils have you turned multi-purpose?


Sausage and Apples

My friend Sarah is from a great family.  The cousins are all so close you’d think they’re siblings, or best friends.  Which they are.  Her mom’s family is from the Ozarks.  Several generations back I believe.  I don’t know much about the region, but I think it’s a little bit German and a lot pioneer.  Living on the land kind of cuisine.

Sarah’s favorite food is “Sausage and Apples.”  I had never heard of it.  When someone you care about has never experienced something you care about, don’t you just want to bring the two together?  She invited my brother and I over for family dinner serving “Sausage and Apples” one night.  I thought we were going to eat two things… apples and sausages.  In the middle of the table was a huge serving dish with apples and sausage links that had been cooked together in a skillet as one, seasoned with cinnamon.  It smelled a little like apple butter, which is one of my favorite foods.

I wasn’t used to mixing sweet and savory.  It wasn’t until the last couple years that I learned that cranberry sauce is actually a sauce to be eaten on your turkey, not as a side dish.  I didn’t even dip chicken fingers in honey mustard.  There was a great divide in my mind between things that are sweet (dessert) and things that are savory (dinner).  Sausage and Apples was the gateway for me to the great beyond that is complex flavors.

I’ve only made sausage and apples a few times myself.  I didn’t ask for a recipe, so I kinda just fry apples like you’re making “fried apples” and add sausage to it.  It’s delicious every time.


A few things came together for me to make it today.

  1. We bought good Wisconsin bratwurst from Menards and only needed 3 of the 5 in a package (2 leftover brats)
  2. We went to an apple orchard and had some Granny Smiths in the fridge
  3. We also bought cider at the orchard.

This was actually a meal that came from the “what do I have that I need to use up,” place.  The homebody “living on the land” way.  This meal is so good though that it deserves a trip for cider and apples and sausages if they’re not in your fridge.  (Funny enough, Sarah is now vegan.  Don’t cry for her loss of her favorite food though.  I texted her and sure enough, she’s found a way to make this vegan.)

Our words exactly…


Because my recipe is not the “real thing” but a copycat in my mind, I am not titling it true Sausage and Apples, but Fried Apples and Sausages.  The recipe…

Fried apples and sausage

What about you?  What meal opened up your world to flavors you may have never mixed?  Let me know if you try it.