For the past month, I’ve made a batch of applesauce on a Monday morning. I’m trying to figure out how to make enough to last us a bit, but at the rate the apples are coming in to the Farmer’s Market – some perfect and crisp, others just slightly overripe – it’s time to make sauce while the sun shines. Or something like that.
Ode to the Pink Lady
who needs pumpkin spice?
apples don’t – no camouflage
is necessary
even caramel* apples
are no match for fresh and crisp
(*My syllable count for a tanka may differ from yours, since for me, caramel has three syllables; I know for others, it has two.)