No, no, I am not leaving this blog. Nor am I uprooting my family, so don’t get any funny ideas from the title.

My farewell is to my secret indulgences. Okay, they aren’t really a secret from my family, but they are a secret from you. And I thought these indulgences were … were not that bad. I thought I was keeping within a reasonable caloric range despite them.

I was wrong.

When pregnant, I don’t like to count calories. It’s too systematic for a natural process like this. And although I don’t formally count any calories, I do keep a running tab in my head — or do I thought. Apparantly, my running tab is about as far from reality as you can get. GRRRREEEEAAAATTTTTT.

Fortunately, I realized this early enough to stop it. And it only became a problem of late. So ultimately, the damage is minimal. That is, by far, a good thing. Sometimes, we all need wake-up calls like this to remind us that all foods are not created equal. And while I would love to continue romancing my buddy Mickey D, my pal Hostess and all the other little friends I have made, they are not worth the struggle I would endure to rid myself of their legacy (fat) later.

Don’t worry. This actually means more cooking, not less. Guess I need to get crackin’ on my homemade apple cake, French apple pie and other apple delights. And I promised my dear husband a homemade chocolate cake (it’s been forever since I last baked a cake!).

Sound counterintuitive? I don’t think it is. If I made the indulgences, I know exactly what is in them, how much, etc. And I can control it. Processed foods, not so much.

Anyway, if you see my friends, tell them I will remember them fondly.

I promised my applesauce recipe, didn’t I? Well here it goes. Love this applesauce. It is supremely tasty and is a little thicker than applesauces from the jar so it sticks better when eating with chops or potato pancakes or whatever.

And you gotta love that this was made with local apples that we picked ourselves at Blue Jay Orchards in Bethel, Conn., this weekend. Yay for local eating! And psst! If you go to Blue Jay, be sure to stop in the store and pick up some of their addicting cider donuts. MMmmmmmmm.

1 cup water
1/4 cup lemon juice
1/2 cup honey
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cloves
12 medium apples (I used a mix of Ida Red and Empire)

In a large and heavy pot, combine the water, lemon juice, honey, cinnamon, nutmeg and cloves. Stir until well combined.

Next, prepare the apples. Peal, core and cut them into chunks. Mix each chopped apple into the pot as you finish cutting to prevent browning.

When all the apples are cut and mixed into the pot, turn on the stove to medium heat. Cover and cook for about 15 minutes, until apples are soft. Remove from heat.

Use a potato masher (the kind with a flat bottom) to mash the apples into the juices. Store as desired. These can be refrigerated for a few days, frozen or canned.

To Can: Spoon the applesauce into five hot, scalded 1/2 pint containers leaving 1/2 inch of headroom. Process in a water bath for 15 minutes and then let cool on a rack or heat-proof plate before storing.