By Teri Cayton
The Parsons Advocate
Flowers are blooming, trees are budding out and the snot is running fast. Yes my friends it is allergy season and I am in misery. It is that time of year when hundreds of thousands of people are afflicted with watery, itching eyes and throat congestion. The doctor prescribed some meds but I don’t feel much better yet.
Momma Said, “Just let Nature take its course.” I guess that is why so many people used to die just from getting a cold. I have a pretty strong constitution but I had to bow down to this soul sucking snot monster that has invaded my head. I don’t know where it all comes from but I wish it would just go away.
I can’t get enough to drink, I am hungry but don’t know what I want and I can’t sleep in fear of being choked to death by all this congestion. The coughing has me so sore I think I might hack up a lung and not even notice. I have so much work to do but I can’t do much before I am so out of breath I have to sit and rest. AAAAAAAARRRRRRRRGGGGGG!!!!!
I WANT MY MOMMY.
2 Granny Smith apples
1 cup sugar
1/2 cup (1 stick) butter
1/4 teaspoon vanilla extract
8 canned buttermilk biscuits
4 teaspoons ground cinnamon
Preheat oven to 375 degrees F.
Peel, core and slice the apples vertically into 8 slices each. Squeeze the lemon into a bowl of water and add the apple slices to keep from turning brown.
In a medium saucepan, mix 1 cup water, 3/4 cup of the sugar, the butter and vanilla. Bring the sugar mixture to a boil over medium heat.
Separate each biscuit into 2 layers. Wrap a biscuit layer around a slice of apple, stretching the biscuit slightly to overlap, and seal on the bottom. Place the wrapped slices, sealed-side down, in a 9- by 12- by 2-inch casserole dish. Pour the hot sugar mixture over the apple slices. Mix the remaining 1/4 cup sugar with the cinnamon and sprinkle the mixture over the tops of the wrapped apples. Bake until golden brown, 35 minutes.
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