Freeze worked in Denver, Colorado, at both KWGN and KMGH. During that time she also worked at Rockefeller Center in New York City as a substitute for NBC's Weekend Today and MSNBC. Career īefore joining WFLD, Freeze worked for NBC's WCAU in Philadelphia as a meteorologist and co-Host of 10, a live entertainment show on NBC10. Her thesis was creation of "the Storm Water Action Alert Program," dealing with major cities and combined sewer overflows. Freeze also received Bachelor of Science degree in Geosciences from Mississippi State University in Starkville, Mississippi, She has a master's degree from the University of Pennsylvania in Philadelphia, Pennsylvania. She earned a Bachelor of Arts degree in Communications from Brigham Young University, in Provo, Utah, in 1995. She graduated from Jeffersonville High School in Jeffersonville, Indiana, in 1992. She has filled in on ABC's Good Morning America.įreeze was the first female Chief Meteorologist in Chicago, Illinois, for Fox owned-and-operated station WFLD in Chicago, serving from 2007 to 2011.īorn in Utah and raised in Indiana, Freeze is the first of five daughters born to Bill and Linda Freeze. She was the weekend meteorologist at WABC-TV in New York City, New York. She is currently a co-anchor of Weather Command on Fox Weather. They have some incredible projects worth seeing.Amy Elizabeth Freeze (born June 19, 1974) is an American television meteorologist. You can’t ignore a whole case.īut before you do that, visit the work of my fabulous group: My Favorite Bloggers. You know you’re going to have to do SOMETHING with that. It’s like apple pie, sans crust!)īe bold. My freezer is stocked full of these gorgeous jars, and really, it wasn’t all that hard! It’s a guilt-free dessert for the family (and if you’re saying, “To hell with guilt today”, you can warm it up and dump it on a bit of ice cream. Suburble) have had heaping bowlfuls of the stuff. (Who am I kidding? It will be gone long before then!)įrom my box of apples, I managed to fill 16 jars with applesauce. Do your best to use them within the year. Once the jars have cooled, seal them with lids and rings and then pop them into the freezer. Just give them a good wash with hot soapy water. I like my applesauce to taste a little bit like apple pie.īecause this is a freezer recipe, the jars don’t have to be sanitized prior to housing the applesauce. To this, I add a tablespoon of sugar and a teaspoon of cinnamon. Do you not have one of these yet? Get one! You’re going to need it! (Or you can use a sieve and a food processor… but there’s something so Little House in the Suburbs about cranking that pestle around the strainer. The apples are then run through the chinois strainer. The apples are cooked down with water, until they’ve gotten mushy enough to be smashed with a potato masher. I do a bit of a “lazy-peel” of the apples. To those who are made of tougher stuff, I say, leave the peels on! Be crazy! I know that some of the pectin is in the peel and core, but it really gets in my way during the “saucing” process. I peel, core and quarter my apples before popping them into the pot. It doesn’t phase me – I’m just cooking the crap out of these apples – they’re not an art piece! I bought a large box of apples for $7! Because they’re seconds, the apples have bruises and little bumps and marks on them.
Our local produce store often sells boxes of “No. Doesn’t Autumn just scream of apples and leaves and… teachers!?!?! As Summer’s eyelids are getting heavy, and Fall is starting to flex his biceps in preparation for all of the leaf-loosening he’s going to be working on soon, apples are going to be ripening on the branches. Kristen from One Tough Mother Sky from Creative Captial B Marilyn from 4 You with Love ME! from Suburble Bethany from Pitter and Glink Melanie from It Happens in a Blink Kara from Petal to Picots ChiWei from One Dog Woof Sarah from Repeat Crafter Me Kadie from 7 Alive Nancy from Small Things with Love and Amy from One Artsy Mama. We’ve created a group called “My Favorite Bloggers” (or if you’re from Canada, you’ll jam a “u” in there so that your conscience can stay quiet!) – and each month we will feature projects, recipes and ideas all surrounding a unified theme!īefore I delve into this month’s theme, I’d like you to meet the group: We’re all from different parts of the continent, and yet I consider them all to be my friends. These ladies have been a great support to me as I’ve journeyed through my short time as a blogger. I’ve teamed up with a group of 12 incredible bloggers to bring you not just one post – but multiple posts – all focusing on the same theme. Today, I have something special to share with you.