Surprise Apple Pie

Last night, we used the grill to make our dinner. Crazy as it sounds, we’ve gone out to grill in late February.

In addition to some brats and sausages, we decided to cook up some of the spaghetti squash that came from our garden boxes. We ended up using our grill as a kind of glorified oven, with Liz constantly checking in on them over the course of an hour.

Pro tip: microwaving the spaghetti squash first, for a few minutes, makes them easier to cut. And makes it easier to scoop out the seeds.

Liz was being great, letting me focus on my own projects while she was cooking. She even ran back out to the grocery store for some “extra ingredients.”

By the time we got ready to prep dinner, she walked in holding an apple pie (we’ve been keeping a few, tucked away in our freezer)! I was caught completely by surprise. And that extra store run she made? Vanilla ice cream.

It’s staying light outside later and later, but it’s still dark out by the time Liz and I start to prepare our evening meals. Tonight though, has given me an itch to use the grill again. to be outside again, as the sun’s setting.

I know it’s only February, but I’m looking forward to Spring officially arriving soon. In many ways, it feels like we’ve skipped winter entirely.

Although, if tonight was any indication… perhaps I should let Liz cook more often. As that may increase the chance for unexpected desserts.

Surprise apple pie is the best pie.

Related:
Harvesting the First Spaghetti Squash
Apple Pies in Frankfort, 2015
Our New Old Grill
Grillable Dessert: Blueberry Crumble
Cooking with Spaghetti Squash