Friday, September 28, 2012

Word 273

Homegrown onions are the best! Mine were small
this year-but no worries-I made a huge batch of
French Onion soup for the freezer.

Thursday, September 27, 2012

Word #272


Lunch for three-
take three home grown eggs
and gently fry in butter

put mayo and a bit of mustard on the bread
add some cheese, ham and lettuce to go with the eggs .....

and you have a tasty lunch!

Wednesday, September 26, 2012

Sunday, September 23, 2012

Word #266, 267 and 268


Montague's Annual Hot Air Balloon Fair

 Me and my shadow
 Me and a lot of other shadows
It was very early in the morning-
about 7am here....yawn!

for more Shadow Shot Sunday's go here:

Thursday, September 20, 2012

Word #265

To the right is Russell's new vehicle meant for working
our 10.5 acres. Plus it came with a snow shovel
that attaches to the front so he can remove
snow from our 2/10ths of a mile driveway this winter.
 Living in the country means you need new stuff. 

Wednesday, September 19, 2012

Word #264

A chance encounter with shadows
turns Lucy into a Tigress..... 

Monday, September 17, 2012

Word #262

It's not a good idea to turn your back
on a friend who has a camera.....heheheh

Sunday, September 16, 2012

Word #261

Lucy always looks surprised when her picture is taken!
But manages to always look cute.

Saturday, September 15, 2012

Word #259 and 260

If I get up early enough
I can be an overachiever.
Lucy woke me at 5:30am
so after feeding her I made
a peach pie and baked
a loaf of buttermilk bread.
All done by 9am.
Yawn- can I take a nap now? 
At least I had this gorgeous sunrise
to enjoy while being up so early!

Thursday, September 13, 2012

Word #258


Lucy is rather particular about what
type of paper she likes to perforate.
 Obviously she prefers crunchy paper to soft newsprint.
She is sometimes called "Ms Paper Puncher"
rather than Lucifer.

Wednesday, September 12, 2012

Word # 256 and 257

I purchased 10 pounds of gorgeous locally grown
peaches yesterday and first made some Ginger Peach Lime jam
and then branched out and made
Ginger Peach with Lemon and Oranges Marmalade.
Both recipes were written for using a microwave.
Well....never having done that but having a reasonably
new microwave I gave it a shot! Oh my how easy this was!
Here are the recipes thanks to the book entitled:
Complete Book of Small Batch Preserving 
by Ellie Topp and Margaret Howard
Microwave Peach Lime Jam
1 1/2 cups granulated sugar  375 mL
2 cups peeled chopped peaches  500mL
1 tablespoon lime juice  15mL
1 tablespoon chopped candied/crystallized ginger 15mL
1. Place sugar and peaches in two alternating layers
in a deep 12 cup  (3L) microwavable bowl. Pour lime juice
over top and DO NOT STIR.
2. Microwave uncovered on HIGH (100%) for 5 minutes
stirring twice. Microwave on HIGH for 10 minutes until
mixture will form a gel stirring every 4 minutes.
A gel means it will drip very slowly off a cold spoon.
Ladle into hot jars leaving 1/2 inch head room
and process for 10 minutes or do what
I did. Wait for them to cool and pop them into the freezer
or better yet into the refrigerator as it only makes 1 1/2 cups.  

Microwaved Gingered Peach Marmalade
1 medium orange
1 lemon
1/2 cup water or white wine  125 mL
( I used water)
2 cups finely chopped peeled peaches  500mL
fresh or frozen
2 cups granulated sugar  500mL
2 tablespoons finely chopped crystallized ginger  25mL
1. Remove thin outer rind from orange and lemon with a vegetable peeler- 
cut into thin strips with scissors or a knife or use a zester.
Place rinds and water in a deep 8 cup (2L) microwavable container
and Microwave on Medium High (70%) for 5 minutes.
2. Meanwhile, remove and discard white rind and seeds from lemon and orange.
Chop orange and lemon pulp finely in a food processor or with a knife.
Add to rind mixture. Microwave covered on High for 5 minutes stir once.
3. Add peaches,sugar and ginger. You might want to switch to a 
larger bowl because mine overflowed in the smaller bowl at this step.
Microwave on High for 12-15 minutes stirring every 4 minutes until 
mixture will form a gel.
4. Ladle into hot jars leaving 1/2 " head room and process for 10 minutes
 or freeze or just stick in the refrigerater if you plan on eating it up right away. 
This makes about 2 1/2 cups.  (625 mL)

I have been making these Spicy Dill PIckles for over 30 years.
My children and lots of our friends expect them under
the Christmas Tree every year. So the mighty tradition
continues here in our new home! However, in order
for the children and friends to get these pickles.
They will have to come here and visit us! Ha ha!
Here is the recipe if you cannot make it here:
Kathe's Famous Hot n'Spicy Dill Pickles

Kathe's Famous Hot Dill PIckles
for 2 qts                                               for 6 qts
1 cup white vinegar                           1 qt white vinegar
3 cups water                                      2 qt water
1/4 cup pickling salt                          1/2 cup pickling salt
alum                                                     alum
jalepenos,dried red chilies,garlic,fresh dill
grape leaves are optional
Pickle rules:
wash and pick over pickles-make sure no squash ends remain and that there are NO soft
spots. I actually sort them by size while cleaning for ease of packing.
 I buy my pickling cukes the same day I make the pickles. Highly perishable.
25# of cukes makes appx 24 qts depending on how big the cukes are. I use wide mouth jars if available as they are easier to pack. Use kosher or pickling salt because otherwise the brine will be cloudy. Make sure the white vinegar is at least 5% acidity.  
Packing rules:
Inside each qt jar add 1 pinch alum, 1 head dill, 2 cloves garlic at least,
1 dried red pepper,and 1 jalapeno cut open to allow seeds contact with brine.
You can also put a fresh grape leaf on the inside of the glass for decoration.
(the grape leaf also supposedly helps keep the pickles crisp)
Processing rules:
If you are making more than 6 qts at a time you will need to
make a double batch of the 6 qt brine to begin with. Most canners
hold 7 qts-so this makes sense. Mix brine mixture and bring to a full boil.
Fill canning pot with cold water.
Carefully add boiling brine to each jar up to 1/2 inch from top of jar.
wipe each jar and place lid and screw top on securely
process in water bath on cold start in the covered pot for 20 minutes only**
**above 3000' elevation add 10 minutes
above 6000' to 8000' add 15 minutes 
do not allow to boil. The pickles will be ready in 4-6weeks.
Let cure for 4-6 weeks before indulging.
If for some reason all the jars do not seal-fear not. Just simply store in
the fridge for 4-6 weeks and eat them first-we haven't had a problem yet!
Enjoy! xoxo Kathe 


Monday, September 10, 2012

Word #255

This cute fawn is quite taken with looking in our windows
It rather annoys Lucy.....

Sunday, September 9, 2012

Saturday, September 8, 2012

Word #253

There is a farm nearby that has lots of beehives.
These had just come back from being in a meadow
with lots of wildflowers. Should be delicious honey! 

Thursday, September 6, 2012

Word #250 and 251

Tuffy is one lucky dog-
he has a great life!

I think they know Fall is coming....

Tuesday, September 4, 2012

Word #249 and 249


Monday morning we drove just 5 minutes from our home
to a local small farm run by a couple who have been here
about 30 years. They have bees, sheep,goats and fields of
delicious lovely fruits and vegetables. What a joy it
was to see their farm. It just underlined to me
how important locally grown food is.