Tuesday, July 24, 2018

More Cookbooks?

So a while back I told myself I wouldn't buy anymore cookbooks.  Some how this came in the mail:

Yep, I see this in my future:

Then a friend bought me this!

And look at this!

I found it funny that they are called Breaking Bread and Breaking Breads.  This is why I can never be on a Paleo diet.   So instead of kicking myself for having new cookbooks, I decided I was celebrating the fact that 14,000 year old toast was found.

Tuesday, July 17, 2018

Another Month Gone By

It's been busy here. College students are home and I am just trying to keep track of who is working where and what camp starts and ends.  School starts for the high school child in a few short weeks and the others will be back at college.  Busy finishing things up and starting new projects.  An update on the home made vanilla extract:

Before picture:

After one month:

This will be wonderful come December.

Finished up another pair of socks:

They faded quickly in just one wash.  Luckily these were not a gift. 

My patio chairs are giving out so I made two seat bottoms.  Not too bad, I will replace them as needed:

We finally got a large amount of needed rain yesterday.  My garden is happy. 

Monday, June 18, 2018

Road Trip to the Ark

Made a surprise road trip to Arkansas to pick up wood slabs.  It was a nice trip, very hot. 

The Ash slabs will become a table once it has dried out more. 

Of course I couldn't stop at a couple of flea markets while there.

Frankoma bean pot, new condition, very cheap.

Old Hickory, never used, my husband will put an edge on it.

A liquor store having a huge sale.  Vanilla extract in the works. 

What I really went in there for.

I came home to pick tomatoes.

This is what I pick everyday usually.  My coworkers are very happy!

Red all the way through.  I had my daughter run this morning to pick up my eggs from the egg lady.

And I did not pick this up in the Ark, but she wanted to have her picture taken.

Old One Eye

Not a bad weekend, thanks for stopping by!

Wednesday, May 16, 2018

Product Downsizing

I wonder how many people notice when things are downsized yet still command the same price.  Maybe on purchases that you do not make every week or even every month.  Where I shop they do not sell cooking Sherry so I go somewhere else and buy a few bottles at a time.  Since I use the same brand for a couple of things I think my next purchases will be made at a liquor store at a better quality.

My older bottle is 16 FL. OZ., while the one on the right is 13.1 FL.OZ.  I know that product downsizing is nothing new but it is still disappointing just the same.  I would rather pay more for a better quality than to be downsized at the same price.

Tuesday, May 8, 2018


While on the way back from the weekly food shopping trip my husband asked me when was the last time I canned relish.  It had been a while due to the decrease in garden size most relishes are made with cheap ingredients.  My neighbors behind us have a huge garden and they are done picking in June regardless of what continues to grow so we are able to glean from them.  People at church, the local farmers market and a man who comes to my work with flats of fruits and vegetable should be able to see us through also until we increase the garden again.  

Zucchini Relish (two days) 6pts

10 cups peeled and finely chopped small zucchini
6 - 8 bell peppers seeded and finely chopped
4 large onions or 6 small finely chopped
1/2 cup salt
2 1/2 cups white vinegar
4 cups white sugar
2 T cornstarch
1 t ground nutmeg
1 t turmeric
2 t celery seed
1/2 t ground black pepper

Put all your chopped vegetables in a stainless steel bowl or a crockery bowl.  Cover with salt and place a weighted plate on top to keep them in the brine.  Let sit overnight.
Rinse in cold water and squeeze out excess liquid by hand.  Mix your cornstarch and seasonings and add to the white vinegar in a large pot.  Heat until boiling and once the sugar has dissolved add vegetables and simmer for 30 minutes.
Pour into clean, hot, sterilized jars and process for 10 minutes in water bath canner (185F). Complete seals.

Friday, May 4, 2018


I am always excited when the tomatoes start coming.  That is when the real work starts, stink bugs will follow soon after.  Our garden is a lot smaller than in years past but we plan to extend it more next year.  We had lost one of our beds due to a tree, then had to take the tree down anyway.