So today I decided to bake a bunch of things and cook other things that would make the kitchen steamy. OF COURSE I DID. The high today was 93 degrees, about 20 degrees above normal for late September, and the humidity was through the roof.  Baking and boiling things were an act of defiance.(I also wrote a few hundred words the yesterday, read a couple of books,  dove deep in a bunch of other projects, and tackled the overgrown  garden before it produced triffids, but that's another post. Whew. Just writing all that was tiring. No wonder I feel like I've been hit by a truck....)ANYway.I've been feeling the baking itch for a couple of weeks but had to wait until flour went on sale. Why, yes, I AM that much of a cheapskate, thanks for noticing. Spouseman was happily estivating in the basement with the air conditioning at Arctic Circle levels, so I pulled out the supplies and went to work.The first batch of dough didn't rise well, a common issue when I use fresh honey, old yeast and not enough of it, and impatiently mix all the ingredients up together instead of following the proper fussy rituals of Yeast Placation. No worries!  I whipped up a second batch of yogurt-boosted basic rolls and turned the honey dough into honey-cinnamon bread after it basked outdoors in the heat for a couple of hours.I haven't worried about bread "not coming out right" since the day I forgot to add yeast to the bread machine I used at the time... and the gaming group wolfed down the whole (flat, dense, chewy) loaf  before it even had a chance to cool.  If it bakes, it eats.The apple sauce cooked down entirely without drama. I had a few too amny apples to safely boil down without boiling over, so I sliced 'em up, coated 'em in sweet batter and tossed them in to bake with the bread.Total for the day: 3/4 of a gallon of applesauce. 8 pseudo-sourdough rolls. 1 loaf honey cinnamon bread. And a whole pan of apple pudding.Here's the official photo:This will be breakfasts and desserts for a few days easy. For tonight  I'll toss some romaine withdressing to go with the rolls, slice up some tasty Wisconsin cheese, pour myself a nice heffeweissen, and call it a day.