Cavewomen, Dunk Tanks, Writing Groups--and Applesauce, too

I joined a group that's writing about food for, well, the heck of it. At our somewhat disastrous first meeting, in an obscure Malaysian restaurant on a street that literally sells eels in buckets, I started to get really nervous. It felt like drama waiting to happen.

So, for any of you who'd like to put an agent (one who rejected you, say) in a dunk tank (that's so going to be a publishing-themed fundraiser someday--and I'll totes volunteer), please be assured that many of us write, and our writing buddies reject our work all the time. Or, you know, tell us they don't like it.

And--oh, snap. Consider me dunked.

However, it's hard to feel too sad while spending the evening doing Apple Fest (it's a yearly occurrence) 09--homemade applesauce, homemade hard cider, baked apples (core and fill a green one with brown sugar and butter and bake at 350 for an hour). I'm listening to Fats Waller ("There's Honey on the Moon Tonight") and fixing to go out with two of my favorite people. And I've decided (can't wait to read Catching Fire: How Cooking Made Us Human) that I would have been an excellent cave woman cook.

For your own apple fest, a recipe. Keep in mind I'm the laziest cook ever, so this is very easy. And if you like cooking for those without hours to spare, I just met the guy who started Food 2, which is an online foodie channel with shows like Dorm Room Kitchen.

Best (Post-Rejection) Applesauce Ever:

You'll need butter, two green Granny Smiths, cinnamon, and sugar.And a skillet with a lid, but I imagine any lidded pan will do. And about fifteen or twenty minutes.

• Chop the apples into small pieces, excepting the core. Toss the core. My pieces were about the size of half a Wheat Thin. But it doesn't really matter--just chop 'em.
  
• Get skillet. Heat to medium. Add about 4 tbs butter. 
•  Throw in apples, stir to coat with butter. 
• Sprinkle with cinnamon and sugar to taste. (Don't burn yourself while tasting.) You'll need a lot of sugar, since G-Smiths are tart. Splenda and Truvia work too.
  
• Add about a half cup of water. You may need to add more as they cook. Just make sure they don't burn.
  
• Cover, and stir every five minutes or so. All the water should evaporate--if it doesn't, uncover and turn up heat. When apples are soft, squish 'em with a fork.  Add final touches of sugar/cinnamon if they're too tart and stir in.
  

Seriously. Super easy, and your friends (and kids) will be very impressed. 

What are your favorite apple recipes...?