October 18, 2025

WEEKLY MENU 10.19.25

We’re celebrating National Apple Day during the Weekly Menu 10.19.25 ~

National Apple Day is on Tuesday during the Weekly Menu 10.19.25. Apples embody fall to me. Sure, you can eat this perfect snack year-round, but they’re so abundant in the fall you can’t help but plan your eating around them! Here are some fun facts:

Apple trees take 4-5 years to produce their first fruit. A standard size apple tree starts bearing fruit 8-10 years after it is planted. A dwarf tree starts bearing fruit in 3-5 years.

It takes about 36 apples to create one gallon of apple cider.

There are more than 2,500 varieties of apples grown in the United States, and they come in all shades of red, green and yellow.

Bobbing for apples? 25% of an apples volume is air, which is why they float.

Johnny Appleseed (real name John Chapman) was yes, a real person, and yes, he planted apple trees all over parts of the United States, and he wasn’t poor.

Apples are members of the rose family.

The average person eats 65 apples a year.
Apple Holler

Sixty-Five a year?

Okay. Sixty-five apples a year seems a little high, even if you include apple pie, although if you go with the apple a day it would be a no-brainer. I will also say that bobbing for apples has always been pretty gross, but now-a-days it seems life threatening. I would not recommend.

Weekly Menu 10.19.25~

The Weekly Menu 10.19.25 includes apples for days. We’re starting out Sunday night dinner with a crowd-pleasing Caramel Apple Cream Cheese Dip. Our weather finally switched to fall-like, so we’re following up the dip with Guinness Braised Beef and some garlic mashed spuds. For dessert we’re busting out more apples with a crazy easy Apple Galette. (Spoiler alert – the crust is a tube of pizza dough!)

That’s Sunday night eating!

Meatless Monday is going Mexican this week with Veggie and Black Bean Enchiladas. Can we be frank? None of us love corn tortillas, which are really the hallmark of enchiladas, so we’ll be using flour tortillas instead. And I might make one or two of the enchiladas with some dry-pan sauteed mushrooms, but I’m the only ‘shroom eater in the house, so the “veggies” in the enchiladas will be more pepper and onion oriented. YUM.

I’m getting some blowback on the sweet potatoes in our bowls this week. I don’t always cook them long enough and they tend to be a little mushy. I’m making my Crispy Sweet Potato Fries for these, though, and the pre-cooking (in the microwave) really helps make these crunchy. Fingers crossed, dear reader.