OH! A strimmer!
As I said, my mom used to make it. I’ve also bought it in supermarkets, I think in the peanut butter/jelly section.
I grew up with Lowell brand plum jam here in Chicago (they’re a Franklin Park company.) Mostly found in Eastern European groceries and supermarkets, or in major supermarkets in/near neighborhoods with a significant Eastern European population.
Apple butter is one of those things I only know from kitschy country gift shops and fairs. I probably didn’t even hear of it or encounter it until I was a teenager – just not a common item in my circle.
And if you like apple butter, plum butter is quite nice, especially Hungarian and Balkan versions. Lots of great plums in that area.
Our neighbors/friends have an apple orchard and farm store. Apples, cider, juice, butter, are all easily available.
My husband used to eat apple butter regularly. It was a staple in our fridge. We bought it at the supermarket.
Apples were a hugely important food stuff in early America. I’m not surprised to hear that apple butter is less common in other places.
Apple butter isn’t syrup. It’s not liquid. It’s not as thick as peanut butter, but it’s not far from it.
Pasta sauce.
A whipper-snipper.
Good luck getting even a teaspoon of ketchup by any name with your fish and chips in the U.K.
Growing up in the deep south, that’s what we always called a sling blade or swing blade. In fact, there’s a Billy Bob Thornton movie from 1996 by that very name.
I call it a kaiser blade.
Well, maybe that wasn’t quite the right word for me to describe Apfelkraut. I’ve only ever seen pictures of it, and only just today. I suppose it could be more like a spread than a syrup. Powidl, the plum-based analogue I’m familiar with, is more like a spread, but only just barely.
Um, what? Not true (pic from my local chippie for evidence).
It’s like applesauce, but thicker, sweeter and darker.
^perfect description!
I described it to a friend as “applesauce jam”.
I didn’t know it was so geographically-limited. This will impact my future expatriations.
Sorry - missed the post where you said that.
Yeah.
In fact, you make apple butter by cooking down apple sauce until it just begins to caramelize.
Then things have changed since my visit, when all that was offered was vinegar.
Yeah, and as mentioned, there are plenty of states that you can renew online and they just send you a brand new license and get to keep your old one.
So, if you are relatively young enough (say under 30), you could just loan your expired license to someone who looks relatively similar to you, like a brother or cousin.
You must have been somewhere pretty unique. I’ve been eating fish and chips for 50 years and never had an issue getting ketchup (and tartar sauce, and curry sauce). Vinegar (and salt) may be the only bottle on the counter, but other sauces are available.