Yesterday I made some apple bread. This is the second time I have made apple bread while here, and it works fine cooked in a foil pan in my toaster oven.
The first time, I used olive oil, since it was the only oil I had, and I was too lazy to melt butter, so it tasted a bit olive-y or something, and I had no cinnamon to cover it up.
This time I used canola oil, which was much better. I also added the chopped rind (both the white and the yellow, which I simmered for 10 minutes in a little water and sugar) of one lemon (the innards of which had been used for lemon-water). It turned out to be a good apple-lemon cake/bread.
My recipe needs some improvement, like some vanilla or almond extract or cinnamon, but I'm not sure which of those goes with both apple And lemon.
But anyway it was satisfying knowing that I used the whole lemon and didn't throw any of it away. Except the seeds. Hmmm. I'll have to see if there's any use for the seeds. In the east they use them to kill worms. Or I could plant them, and have a nice little house plant.
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