Well you have made it. Congratulations.

This is the final post in my weeklong tribute to apples. That’s right, 8 recipes featuring apples have rolled across these pages in an equal number of days. At SippitySup we work hard, and 8-day workweeks are not unheard of.

Your reward for sticking by me throughout these posts is the very best of the apple recipes. You may even learn something. Because not only has my brother Sip! paired this recipe with an interesting and affordable alternative to the highly esteemed Châteaunuef-du-Pape. But I have something for you too. I am going to put your fears to rest!

What fears you ask? Well your fears of cooking duck, of course.

You know here we are having a weeklong tribute the apple, and it’s crossed my mind that nobody has even bothered to make a nice toast to the apple in celebration.

So, like your longwinded Uncle Arthur who can’t just stand up and say “Good Health”,  I’m the guy that makes you sit there with your glass aloft as he tells a story. A long story of questionable relevance!

That’s because before we get to the toast I think you need to know how I came to choose the apple for this extravaganza.

You see it all started when I was in Palm Springs a couple weekends ago. The people I was staying with have a (nearly) 5-year kid. Let’s call him, Johnny. Well Johnny is developing an interest in cooking. He and I made a mean frittata one morning. It was like a game. He’d pick ingredients out of the fridge and I had to make something with them. Well a frittata is the original “kitchen sink” recipe, so it seemed an easy choice, especially once I clandestinely steered him toward choosing eggs.

And as is the case when that Uncle of yours opens his mouth, you are probably wondering what the heck this has to do with apples and the toast we are making to them! Well I am getting to that…