A Quote by Kate DiCamillo

I always go to the Agriculture Building, where they make apple cider popsicles for a dollar. — © Kate DiCamillo
I always go to the Agriculture Building, where they make apple cider popsicles for a dollar.
Up until Prohibition, an apple grown in America was far less likely to be eaten than to wind up in a barrel of cider. ("Hard" cider is a twentieth-century term, redundant before then since virtually all cider was hard until modern refrigeration allowed people to keep sweet cider sweet.)
Not all of them, but certainly there's some really, really dramatic differences among apples. And what you learn if you have that number of varieties is you learn which Apple is good for which purpose. So I have a favorite apple for apple pie. It's called Bramley Seedling. It's a old British Apple. I blend a lot of these apples together that make apple cider every year. It's a great hobby, but it's, you know, it takes some time. And it can be frustrating when the Japanese beetles or the gypsy moths come.
Many popsicles you'll find in a supermarket have a lot of unwanted sugar or preservatives, but with a few ingredients you can make healthier popsicles with any flavor you can imagine.
If Apple is enslaving Chinese to make its iPhones, you don't need to eat the i-Phone, you need to make sure that Apple is paying a living wage to someone, and then it adds a dollar to the cost of iphones, and everybody's cool.
The tarter the apple, the tastier the cider.
My go-to drink in the winter to fight colds and flus is about 3.4 ounces of water mixed with 2 tablespoons of apple cider vinegar, lots of cayenne pepper and cinnamon, one lemon, and 1 teaspoon of raw honey.
I'll squeeze the cider out of your adam's apple.
The older I get, the more I become an apple pie, sparkling cider kind of guy.
I don't really do anything too crazy for beauty. I try to take a shot of apple cider vinegar a day.
Stay the course and keep building an integrated Apple ecosystem of iPhone + iPod + iMac + iTunes + App Store + Apple TV. No one has yet demonstrated they understand how to create an 'experience-based ecosystem' as well as Apple.
Here is a kitchen improvement, in return for Peacock. For roasting or basting a chicken, render down your fat or butter with cider: about a third cider. Let it come together slowly, till the smell of cider and the smell of fat are as one. This will enliven even a frozen chicken.
When I was a little kid, my mother and I used to watch the 'Golden Globes' and I would dress up and she would get sparkling apple cider and we would make a tray of hors d'oeuvres and watch it together. And I would get up and make a pretend speech.
When I was a little kid, my mother and I used to watch the Golden Globes and I would dress up and she would get sparkling apple cider and we would make a tray of hors doeuvres and watch it together. And I would get up and make a pretend speech.
Some folks of cider make a rout And cider's well enough no doubt When better liquors fail; But wine, that's richer, better still, Ev'n wine itself (deny't who will) Must yield to nappy ale
I love cooking during Christmas, all smells like the hot apple cider, the hot spiced wine.
For something warm, try adding cinnamon sticks and nutmeg to apple cider simmering on the stove. You'll get the added benefit of making your home smell amazing.
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