How to Peel an Apple

I think it's been unseasonably cold this winter, but maybe it's just us! We've  turned the thermostat up a couple of notches but mostly look forward to
1) sitting in front of the gas fireplace in the evening and
2) getting under the covers at night
Getting out from under those covers in the morning when the temperature is below freezing is another matter altogether.

We went to the farmers' market this morning and the old gentleman sitting behind one of the tables was very concentrated on peeling  an apple with his penkinfe. I would have liked to get a close up picture of his long fingered  hands, but he kept them below the table. 

My uncle used to pride himself on being able to remove the peel from an apple  in one long spiral. I was so fascinated by the process that I actually taught myself how to do the same thing. The same uncle had a 50cent piece (do they even make them any more?) which he could bounce on the ground. He had done this so much for so long that the 50cent piece had a fat rim all around the edge and the middle was about the size of a nickel...it fascinated me but I was never able to bounce one on the ground even once....

We were later than usual getting there and the produce tables (with the exception of the citrus ones) were down to some small piles of root veggies, chard and kale. There was no shortage of baked goodies though, and we helped ourselves liberally to toffee, chocolate espresso cookies and  granola. Sugar isn't a seasonal item....

Speaking of food...I had some technical difficulties with the picture of the Tapenade Tarte Soleil sent to me by my friend Fran but I did find the recipe ( with a picture ) online and have added a link to it in yesterday's entry. A sweet version could also be made the same way, it's not as hard to make as it looks and it really is a showstopper.