Spilling family secrets

Yesterday we processed apples into applesauce, today it was the tomatillos' turn. A few hours' work (counting cooking and canning time) sufficed to turn a large bowl of tomatillos into four pints of tomatillo sauce. We were handicapped by our shared desire to work and be entertained so one of us read aloud while the other worked. It made the job take longer but we advanced five or six chapters through The War of the Flowers.

In the early evening, after we were finished with the tomatillos and both our voices were tired, Sarah made corn chips while I assembled a quick garden salsa. Most of the salsa components were ordinary enough--and we used tomatoes not tomatillos!--but in place of non-local vinegar or lemon juice we used sorrel from our herb garden. We both agreed that the result was indistinguishable from salsa made with the more traditional additives--a pleasant surprise.

A note in closing regarding mashed potatoes and applesauce: if you haven't tried it you really should. The combination of starchy, slightly salty potatoes and sweet, fruity applesauce is marvelous. My family has enjoyed the blend for years. It's a family secret too good to keep.