Last night, when I was preparing today’s lunch, I sliced the apples as I normally did (with my apple-divider, a device with knife-spokes to create eight slices) and put them into their Ziploc bag. As an aside, I now make my tuna “sandwiches” (for breakfast and lunch) with apples on-the-side instead of the bread, since apples have a lower glaecimic index than breads (in short, foods with a lower glycemic index are digested more slowly and you feel less hungry over time).
Anyhow, so I tossed the apple slices into their bag and thought to myself, “Well, cinnamon often tastes good with apples and apple dishes; how about I toss some in here?” So, I added a dash of cinnamon and Splenda to the bag, zipped it up and gave it a good shake. I cinnamonified only one bag of apples, just in case it didn’t turn out well (I have two bags of apples — one for breakfast and one for lunch — with two apples’ worth of slices in each bag).
I didn’t want to eat the cinnamon-y bag for breakfast this morning, as I was concerned that I wouldn’t be awake enough to critically judge the creation; so, I just waited until lunch. For lunch, I had the bag of apples next to my workstation and I was just eating and typing along (not thinking much about what I was eating at the time).
At one point, I thought to myself, “Am, I eating applesauce all of a sudden, or where did this sweet cinnamon-y apple flavor come from?”. I then realized that, of course, through the process of chewing the cinnamonified apples I had a personal applesauce-making machine inside my mouth! It was very tasty, and I think I’ll continue to make cinnamonified apples for my breakfasts and lunches.