Oct 9 2012
Dessert for breakfast isn’t a novel concept. Pancakes and waffles cornered that market ages ago. Jam and honey follow in lockstep.
Apple pie in a jar.
Actually, Liz calls it “jam” which sounds more breakfast-appropriate. But it is, simply, apple pie minus the crust.
This morning I popped open the lid and slathered the sugary apple slop on a toasted English muffin (already girded with several pats of butter).
It was cloyingly sweet, apple-filling bliss.
The cornerstone of any healthy breakfast.
(Note: Thick apple layer applied purely for photographic purposes. Oh, the sacrifices…)