I’ve got a few things on my mind (shocking, but true,) this week, and I’d like to share them with you, if you have a moment:

• First up: the 17th Annual Calypso’s Cove Charity Go-Kart Race a few weeks back. Just for the record, I am THE VERY WORST GO CART DRIVER, EVER. If you were there, you know that already. And I can’t even blame the beer I drank. In fact, my husband and friends on my team, Hot Moms #1, tell me I was so turtle-like in my driving that I was actually “lapped”, whatever that means. Better not quit my day job. Teammate Susan Rimato got her go cart smashed into a wall by some punk, and I think the usually studly Beth Tickner came in last once or twice also, so that helped soothe my bruised ego a little. Well, anyways, despite the frigid temperatures and rain that night, we all had an absolute blast, and for a really good cause.

• I’ve been asked by more than a few people lately just exactly how one would go about making their own headboard (see photo). As mentioned a few columns back, I’ve had great fun lately redecorating our daughter’s room/guest room, and one of the projects was to give the queen size bed a headboard with matching upholstered bench. Believe you me: if I can do this, anyone can do this—my idea of a tool kit is seriously a hot glue gun and maybe some duct tape. I found most materials (except for the plywood) at Val Gaudin’s and my favorite new place to shop, Hobby Lobby down in New Hartford. If you are a crafter or home decorator or just plain female, that store is for YOU—absolute Nirvana. If you’d like directions on how to make your own upholstered headboard, please e-mail me or drop me a line—contact information is at the end of this column, and I’d be so happy to share what worked for me.

• Friend and neighbor Chris Rappolt (King Of All That Is Subway) stopped me on the street the other day to show me a picture he took with his I-Phone of our front porch being attacked by an evil rogue gang of deer. I know you local readers can relate to my plight. Here’s what’s really amazing: the deer had to climb up seven very steep steps to reach my poor little mums, which, by the way, were happily thriving in my old wheelbarrow. Our neighborhood deer have no fear whatsoever of our ferocious dog and three cats—unbelievable. So now, our mums are covered with a thick coating of Liquid Fence. It sometimes works, sometimes doesn’t, and it’s quite stinky. Once again, I ask, “Waddya gonna do?”

• Since it’s still apple season here in New York, I have two new apple dishes for you to enjoy. First up is my very own creation, an Apple Cranberry Dutch Pie. Traditional Dutch apple pies have a lattice crust, but mine has a much easier crumb topping. So simple to put together, and just amazing with vanilla ice cream. Next up, from the New York Apple Association is their Savory Apple Roast. This is an awesome side dish that incorporates both fruits and vegetables. Terrific alongside your favorite roasted meats. Enjoy.

APPLE CRANBERRY DUTCH PIE

Serves 6-8

Crust/Topping:

2 cups all-purpose flour

1 cup brown sugar, packed

1 and 1/2 sticks butter, melted

1/2 cup quick-cooking oats

Filling:

2/3 cup sugar

3 tblsp. cornstarch

1 1/4 cups water

3-4 peeled and thinly sliced Granny Smith apples

1 cup dried cranberries

1 tblsp. freshly grated orange peel

1 tsp. cinnamon

1 tsp. vanilla

Heat oven to 350 degrees. For the crust/topping, combine first four ingredients with a fork; set aside 1 cup for topping. Press remaining crumb mixture into the bottom and up the sides of an ungreased 9-inch pie plate. Set aside. For the filling, in a large bowl combine sliced apples, cranberries, grated orange peel and cinnamon. In a saucepan, combine sugar, cornstarch and water until smooth. Bring to a boil and stir constantly for up to 1 minute, or until mixture starts to thicken. Remove from heat and stir in vanilla. Pour over apple/cranberry mixture and mix until well combined. Pour into crust; top with reserved crumb mixture. Bake for 50 minutes to 1 hour, or until crust turns a golden brown. Serve warm with ice cream or whipped cream, if desired.

SAVORY APPLE ROAST

Courtesy of the New York

Apple Association

Serves 6 side-dish servings

2 New York State baking apples

2 sweet potatoes

2 Vidalia onions

1 tblsp. olive oil

2 tsp. chopped garlic

1 tblsp. balsamic vinegar

Preheat oven to 450 degrees. Line a roasting pan with aluminum foil. Core and cut apples into quarters. Cut sweet potatoes into 6-8 large pieces. Cut onions into small wedges. Combine apples, vegetables, olive oil and garlic. Roast in pan for 40-45 minutes until sweet potatoes are tender. Sprinkle with balsamic vinegar before serving. Delicious hot or cold.

Happy eating.

Please send all recipes or comments to PO Box 111, Old Forge, NY 13420, or e-mail them to lnwillard@hotmail.com">lnwillard@hotmail.com.