Retro 70′s Flashback…

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I was lucky enough to have gone through the 70′s in my teen years.  Actually, lucky enough to have made it through to see the 80′s.  The era of bell bottom jeans and platform shoes, cut-off shorts and halter tops, tasteless leisure suits (shudder) and Classic Rock blaring from muscle cars parked by lake with everyone trying to look cool in aviator sunglasses.

Smokey & The Bandit, Jaws, Towering Inferno and The Godfather (to name a few) were the blockbusters of the drive-in movie theaters for the decade.  Who misses the drive-in?  Actually, there is still a few operating in my area, albeit without the speakers that hung on your window, apparently everything is broadcast over your car radio these days.

Led Zeppelin, Aerosmith, Pink Floyd, KISS, April Wine, Supertramp et al ruled the airwaves and everyone flocked to the ‘Record Store’ when the latest album came out.  I was no exception.  Anytime a new record came out from one of my favourite artists, I headed off to the Mall to snag a copy.

When I got home, I would lock myself in my room and play my new acquisition until I just about wore it out.  Many of my records from ‘back in the day’ (yes, I still have them) are so full of scratches that it looks like the stylus is part jumping bean.

I know your next question, what were you playing it on?  Well, I would have loved to have played it on my parents stereo, but it was monopolized for the entire day and evening by my mother and her love affair with Elvis and everything country.  So I had to listen to my records on this…

70's RCA Record PLayer

Pretty cute eh?

This is what mine actually looked like, same colours too.  I loved the thing and have been kicking myself for eons that I got rid of it.  I am sure it would be worth a whole lot of money these days.  Ok, maybe not, but I still wish I had not thrown it out.

Out of all the albums that are still hanging out in our crawlspace, there are a couple of standouts that I feel the need to share…..

Our most obscure artist is this one…


‘Calling Occupants’ was the highlight of this album (and most played on the radio), but I loved one other track on this album titled ‘Anus From Uranus’.  It was fun because of the way we used to pronounce Uranus back then:  ‘Ur-AY-Nus’, but apparently it was changed somewhere along the way to ‘Ur-Ah-Nus’.

I hate when political correctness creeps in to spoil my fun.

Even though I am a huge Led Zeppelin nut and have every album (including the Box CD set put out in the 90′s), my most coveted album has to be this one….


and not because Peter Frampton (along with Robert Plant) epitomize the 70′s long blonde locks look…but because of this….


The Gold Vinyl Edition.  Two of them even as this was a double album.  At the time, I thought it was the coolest ever, still do today and am glad we have hung onto our albums.  Have no idea what we will do with them as our old stereo probably wouldn’t work, but you never know, they may come back in style.  Otherwise, they will stay in the crawlspace until the kids have to clear out our stuff after we kick off.

So why am I all of a sudden nostalgic? The other day I was headed to the local Farmer’s Market, and as I pulled into the parking lot, this song came on the radio.  I literally had not heard it since the late 70′s.  It was one of the records (a 45rpm) that I played and played and played until I either drove my parents nuts or ruined it.  My apologies for all of you now having this song stuck in your head for the remainder of the day…

Little Willy by The Sweet

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How To Make Your Own Sun-Dried Tomatoes

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Here is how to make them indoors instead of using the traditional sunshine method, because unless you live in Arizona or New Mexico, Canada’s humid climate isn’t practical unless you want shriveled, mouldy tomato slices.

Instead, make your own sun-dried tomatoes using that lovely steel box sitting in your kitchen.  You know, the one that heats up when you turn the dial thingies?

It’s called The Oven.

All you need is a passel of tomatoes (I am currently inundated with cherry tomatoes and when that happens, I make my own sun-dried tomatoes), a sheet pan lined with parchment paper and your oven.

1. Start by lining a sheet pan with parchment paper.

2. Next, thinly slice your abundance of tomatoes and lay them out on the sheet pan, make sure they do not touch each other or are piled on each other.


3. Heat your oven to 250°F.

4. Place the tomatoes in the oven and leave them for an hour.  Turn the heat off, then let them sit in the oven for another 30 minutes.  Remove and let cool completely.


Voila….your very own sun-dried tomatoes.

To store in the freezer, place the sheet pan with the tomatoes into the freezer and leave them there until frozen (which will not take long as they are so thin).  I then wrap mine in plastic wrap, then into a small Ziploc® baggie and pop them back into the freezer.  When I want sun-dried tomatoes on my pizza, I just pull out what I need.

Wasn’t that simple?  You will have no need to buy store bought ones again.

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Preserving and Canning Food Guidelines

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In light of recent news of a jam being responsible for the food poisoning episode last week at Toronto’s annual CNE (Canadian National Exhibition), it shows that even a commercial maker of jam’s and jellies can slip up when making their product.

Home cooks must follow a very strict and rigid set of rules when canning/preserving food for their families to avoid serious illness contracted from bacteria as a result of improper food handling.

I preserve a lot of food for my family, most of it being different types of jams, jellies and tomato products.  I have always taken every precaution in order to ensure food safety for my family.  There are guidelines to follow for canning and preserving food and I would like to remind everyone that preserves their own food, that these quidelines were created for our own safety and well being.


Rules of Canning and Preserving

1.  Always start with the freshest ingredients, if it is produce, ensure it is washed and inspected for bad spots or mould.  Toss any and all damaged product.

2.  Ensure your work space, utensils and yourself (hands especially) are spic n’ span clean prior to beginning.

3.  Sterilize all canning jars, lids and screw bands as per manufacturers instructions.  This cannot be stressed enough.

4.  Follow recipes to the letter, do not be tempted to omit an item (especially an acid called for in a recipe) because you either forgot to buy it or ran out.  Canning recipes are tested until perfect with ingredients being listed that way for a reason.  Ensure the product is cooked to the exact specifications called for.

5. Fill jars with prepared product to the required headspace, wipe rims with a clean cloth before placing on the lids.  Screw bands down until fingertip tight.

6. Process jars in a water canning bath for the exact time called for in the recipe, same with pressure cookers, do not be tempted to shorten the time because you are running out of time.

7.  Ensure all jars are properly sealed before storing.  Any jars that have not sealed, either re-process or store in the fridge and use within a week.

There are several Home Canning books available from the maker’s of the glass canning jars (Ball and Bernardin), so do yourself a favour and head to your local bookstore to obtain one, better safe than sorry is my motto!

We live in a highly civilized country with the technology and know-how to ensure we do not eat contaminated food.  The 150 or so people that fell ill at the CNE deserved to be served food that was safe and it is disappointing to see things like this still happen in our country.

Following these tried and true rules will ensure your family is safe from food borne illnesses and not become another statistic.

Ok, the lecture is over.  You may continue on with your day.

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Tom-ay-toe or To-mah-toe?

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I have oodles and oodles of the luscious red garden fruit and have been in tomato heaven for the past couple weeks.  Highlights have been making Tomato~Basil Jam, Green Tomato Relish, eating them every morning with my toasted cheese and tomato sammie, as well as thinly slicing them for pizza nights.  I have also spent part of this past weekend making homemade pasta sauce.  Which turned out 1000% better than last year’s batch, mainly because last year I had those stupid tomatoes that wouldn’t turn colour until December, no seriously, I had tomatoes sitting on the counter at the end of December waiting to turn red…dumb tomatoes.

So this year I planted Roma Toms and Beefsteak Toms.  Roma’s for canning and beefsteaks for eating.  I did end up buying a half bushel of Roma’s at the market to supplement what I had ripe from my own gardens.   Last year I made 40 (500 ml) jars of pasta sauce (we go through a lot of it) and we almost made it to the end of June before I had to resort to store bought (gasp!) so I need to make sure we have enough to last us until next summer.  15 jars done, many more to go though as I am aiming for around 50 jars.

I changed the recipe slightly this year, and boy, what a wicked batch it turned out to be.  If you like spicy and garlicky (and the rest of your family does too), then I think you may just like this one.

If you aren’t into canning, you can always scale down the recipe and make a half batch and freeze into dinner sized servings, remember to omit the lemon juice though as it is only needed for canning purposes.

Spicy Homestead Pasta Sauce

Spicy Pasta Sauce


50 Roma Tomatoes, peeled, cored and roughly chopped♦
6 Whole Garlic Bulbs, roasted♥
1 Yellow and 1 Red Bell Pepper, seeded, roasted, peeled and roughly chopped♠
3 Tbsp packed Brown Sugar
2 Tbsp Balsamic Vinegar
1 Tbsp Kosher Salt (or to taste)
1/2 tsp Ground Black Pepper
2 tsp Red Pepper Flakes (or to taste if you have wimpy tastebuds)
2 Cups lightly packed fresh Basil leaves, snipped
1 Cup lightly packed assorted fresh herbs (Oregano, Parsley), chopped
6 Tbsp Lemon Juice *


♥ To roast garlic bulbs, cut off the top of the bulbs so that each clove is exposed, place in a baking dish and drizzle with Olive Oil.  Roast for approximately 45 minutes.  Remove from oven and let cool enough to handle.  Squeeze out garlic cloves into a small dish; set aside.


♠ To roast peppers, cut peppers in half and remove seeds/membranes.  Place on a foil lined sheet pan, cut side down, brush with Olive Oil and roast with the garlic bulbs for the same amount of time; remove from oven and immediately enclose the peppers with the foil on the sheet pan, let sit until cool enough to handle.  Remove skins and roughly chop peppers; set aside.

♦ To peel tomatoes, make an ‘x’ with a knife at the blossom end of each tomato.  Place tomatoes in a pot of boiling water for about a minute or until skins start to split.  Immediately plunge into a bowl of ice water.  Slip skins off, remove the core and roughly chop tomatoes into a large colander set into a large bowl.

Chopped tomatoes

Cover with plastic wrap and allow tomatoes to drain for at least 4 hours and up to 8 hours.   Draining shortens the cooking time as most of the liquid is removed prior to cooking.  You should have approximately 15 cups of chopped, drained tomatoes.

Prepare canning jars and lids and have at the ready.

In a very large stock pot, combine tomatoes, peppers and garlic cloves; using an immersion blender, blend all ingredients until a smooth consistency is achieved (if you like a chunkier sauce, then process to desired consistency).  If you do not have an immersion blender, use a regular blender or a food processor but you will have to blend smaller batches as it will not all fit at once in the chosen appliance.

Stir in brown sugar, vinegar, pepper, kosher salt and red pepper flakes (if using); bring to a boil over high heat, reduce to medium heat and let cook (uncovered) stirring often, for at least an hour or until desired consistency is reached.  Remove from heat and add the chopped herbs, stirring to combine.

* Place one tablespoon of lemon juice into each hot, sterilized canning jar, immediately fill jars with the sauce leaving a half-inch headspace.  Wipe rims, adjust lids and place screwbands on until fingertip tight.

Process in a hot water canning bath (ensure jars are covered by at least an inch of water) for 35 minutes.  **Start timing when water returns to a boil**.

Remove jars once time is complete and let cool undisturbed for 24 hours on a wire rack.  Ensure lids are sealed (they will be concave), if not, refrigerate unsealed jars and use within a week.

Makes 6 x 500 ml (pint) jars.


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Painful Weekend

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I am so very grateful this morning.  Grateful that it is actually Monday.  Monday should be called the ‘day of rest’, not Sunday.  Hubby and I hurt in so many places, every time we move even a pinkie we both wince.  Watching us get up from a chair, you would think we were in our 90′s.  What is wrong you ask?


The weekend forecast called for clear skies, plenty of sun and temps in the range of 22C to 24C.  Not too hot, just about perfect weather for climbing up on the garage roof to strip off the old shingles and install new ones.  We did the roof of the cottage last year, and we were really hoping to get another year out of the garage roof, but no such luck.   It was looking in rough shape, so best be proactive before we end up with an unwanted shower feature inside the garage.

Hubby said I didn’t have to help this year, but I felt a little bad for him up there by himself, not to mention, drinking a cold beer in front of him when he couldn’t have any until he was done on the roof for the day would be mean.  So I rummaged for some  clothes I could trash (remembering what happened to my favourite capri jeans last year) and headed up on the roof to help out.  Yes, roofing won out over making pasta sauce as hinted at in my last post.

Neil On Roof_1

We started on Friday and completed one half of the roof that day.  That’s hubby up there smiling as he was stripping the shingles off, by the time we climbed down at the end of the day, that smile was no where to be found.  We were so exhausted, we could barely walk to the fridge to get that cold beer.  I couldn’t wait to pull off my running shoes, peel the socks off my feet like banana peels and walk into the lake.  You could almost see the steam coming off my feet as I dipped them in the water. Ahhhh…heaven.

We scrounged up enough energy to make dinner, then hubby graciously helped me with the processing of the pasta sauce.  I had left the peeled, chopped tomatoes to drain in a colander all day, so they were ready to get cooked down into sauce, then into the canner for processing.  After that, we sat out around the fire, desperately trying to keep our peepers open to enjoy the beautiful evening.  Which didn’t last long, we put the fire out, showered and crawled into bed to hopefully fall asleep before the aches started.

The next morning, we both groaned as we tried to get out of bed, sheesh, who would have thought roofing can be so tough on the body?  There wasn’t a single muscle that didn’t loudly object to being moved.   Once breakfast was done, hubby headed back up on the roof to strip off the other side (which took him better part of an hour) while I peeled and chopped another 50 tomatoes to drain for the day.  I then joined him on the roof for phase 2.

While up on the roof, hammering away trying not to hit my fingers with the hammer (I still hammer like a girl) I look down to see 3 ducks waddling up the walkway.  Apparently they think it’s lunchtime.  On my next trip down the ladder to get another bottle of water, I grabbed the bucket of cracked corn out of the garage and dumped a scoopful for them, which they devoured in short order.


About 4 hours later, with my part done, I climbed down the ladder and headed inside to prep dinner while hubby finished the ridge cap down the middle of the roof.  As he climbed down the ladder, you could see the relief on his face….thank goodness the job was done.  After a well deserved frosty beer (or two), he cleaned up the tools and supplies while I started walking around the garage searching for wayward roofing nails.  We have a piece of metal conduit about 5′ long that hubby put a round, coin shaped magnet (a pig magnet) on one end of the pipe.  I then wander around waving it just off the ground collecting nails that came off the roof when he stripped the old shingles.  Amazing how many you find, and with it being the garage, even more important to find them all on the gravel driveway before you drive over one and flatten a tire.

After supper, we had another short fire before crawling into bed, not before topping up on Tylenol and Ibuprofen to quell the aches enough to get to sleep.

Sunday dawned clear, but soon the skies were darkening off to the west with the low rumble of thunder being heard from across the lake.  Damn, we had piles and piles of old shingles to be taken to the dump, hopefully the rain holds off long enough.  No such luck though, we were able to get about 2/3rds the pile taken to the dump before the skies opened up.

I think that was a blessing actually, as hubby ended up being able to sit and relax for the afternoon while I finished a third batch of pasta sauce in the canner and finally sewed the buttons on the sweater I had been knitting.  With supper done and cleaned up, it was off to sleepy land for hubby as he was getting up early to head back to work tomorrow, while I was looking forward to Monday and a day of rest.

With the crazy weekend behind us, today I only have to go get more spring water, make peach~jalapeño jelly and clean the cottage….much better than climbing back up on a roof, hammer in one hand, a pouch of roofing nails tied to my waist and trying to convince myself it is the best thing in the world to do.

Monday’s are great aren’t they?

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It’s Roofing Day!

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Or weekend for that matter.  Last year we replaced the roof on the Homestead cottage (read post here), but the garage didn’t get done at the same time and now it needs to.

So up we go again.  Hubby says I don’t have to help with this one as it is a straight 2-sided peak, no funky angles and stuff.

So do I continue to can tomato sauce or go help him?

Tough decision…… I think tomato sauce will win this battle.

Stay tuned for a recap next week!

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Mint Jelly

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We are continuing the Jelly theme this week.  Mainly because I have an overabundance of mint (who woulda thunk such a thing could ever happen!), anyone who has ever grown mint can attest to the virility of the fragrant herb.

I used to have mint planted IN the garden.  Then it tried to take over the world.  I dug it up in the Fall a few years ago, then spent a couple Spring’s digging/chopping out runners that were popping up all over.  After 3 years, it has been eradicated from the garden.  Until last year when I started one from a cutting and kept it confined to a pot.

Much easier to manage that way.  Saves you from running out every other day to rescue your other garden plants from being strangled by wayward mint.

This is a very basic mint jelly recipe, all you need is mint, lemon juice, sugar and pectin…oh, and a few drops of green food colouring to liven up the colour.  Mint has a tendency to steep into a pale yellow shade that when placed in cute little canning jars, resemble medical specimen bottle contents…..not at all the desired effect.

You can use mint jelly in a variety of ways, most notably being used as a condiment for lamb and pork.  But it can also liven up marinades for most any red meat.  How about a slightly melted spoonful over vanilla ice cream? or letting it dissolve in a steaming bowl of fresh peas or new potatoes?  But I think probably the best match in the world with mint would be chocolate…so why not dabbing a tich on a square of 80% dark chocolate?  Mental note – I must go buy some dark chocolate tomorrow…..


Mint Jelly

Mint Jelly


1 1/2 Cups Packed Fresh Mint Leaves
2 1/4 Cups Water
2 Tbsp Lemon Juice
3 1/2 Cups Granulated Sugar
1 Pouch Liquid Fruit Pectin (Certo)
Green Food Colouring


Wash mint leaves in cold water and pat dry on paper towels.  Measure out 1 1/2 cups of tightly packed leaves; place in a medium saucepan and add the water.  Bring to a boil, remove from heat and let steep for 15 to 20 minutes.

Strain in a jelly bag or several layers of 100% cotton cheesecloth.  You should have 1 3/4 cups of mint liquid.

Prepare canning jars and lids and keep at the ready.

In a large saucepan, combine the mint liquid, sugar and lemon juice.  Bring to a rolling boil.  Add pectin all at once, stirring constantly, bring back to a full rolling boil and boil hard for one minute.  Remove from heat and skim off any foam with a metal spoon.  Add food colouring to desired shade, stirring constantly to settle any remaining foam.

Ladle into hot, sterilized jars, wipe rims, center lids and screw bands down until fingertip tight.

Process in a hot water canning bath for 10 minutes.  Start timing when water returns to a full boil.  After 10 minutes, remove lid of canner, shut off heat and let sit inside the canner for another 5 minutes.

Remove to cool undisturbed for 24 hours.

Makes 4 half-pint jars (I used 4 ounce jars and filled 8 of them).

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Peach Jalapeño Jelly

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Peaches are probably my second favourite fruit….right after Strawberries.  Good thing one is out of season before the next comes in, otherwise I wouldn’t know which delicious, delectable delight to grab first.

I have already put away loads of Strawberry Freezer Jam, Strawberry Lemon Marmalade and bags of whole frozen berries…but now it is time for…

Peach Bonanza Season!

Chipotle Peach Jam was made first, with Peach Jalapeño Jelly hot on its heels.  Less labour intensive than the Chipotle Peach Jam, as you just seed and roughly chop the peaches and chop the peppers leaving most of the seeds in for the heat.

I first made a batch of this jam three years ago but it kind of got lost amongst the many different jams I have been making lately.  It was time to make another batch and I realized I had not put it up on this site….so let me rectify that for you pronto.

Peach Jalapeno Jelly

Peach Jalapeño Jelly


2 lbs Fresh, ripe Peaches (peeled, pitted and roughly chopped)
1 Cup Cider Vinegar
5 Fresh Jalapeño Peppers (if your peppers are really large, use just 3-4) coarsely chopped (deseed some or all if you have wimpy tastebuds)
5 Cups Sugar
1/2 of a 6 oz package (one pouch) of Certo Liquid Pectin


Prepare canning jars and lids.

In a large non-stick or stainless steel pot, lightly mash peaches with a potato masher; add jalapeños and cider vinegar.  Bring to a boil over high heat; reduce heat to low and simmer, covered, for 20-30 minutes or until peaches and peppers are very soft.

Remove from heat and ladle into a jelly bag or several layers of 100% cotton cheesecloth.  Drain for at least 2 hours.  Do NOT squeeze the bag in an attempt to get out more juice, this will only make your jelly cloudy.  You should have 2 cups of strained juice when finished (if not, top up with unsweetened apple juice to make 2 cups).

In the same large pot, add the 2 cups peach/pepper juice and the 5 cups of sugar.  Bring to a full rolling boil over high heat, stirring constantly.  Quickly stir in pectin.  Return to a full rolling boil and boil hard for one minute, stirring constantly.

Remove from heat, skim off foam with a metal spoon and continue stirring for an additional 5 minutes to dissipate any straggling foam.

Ladle into hot, sterilized canning jars, wipe rims, seal screw bands to fingertip tight.  Process in a hot water canner for 5 minutes (start timing when water returns to a full rolling boil).

Remove from canner without tilting jars.  Let sit at room temperature for 24 hours undisturbed.  Leave another 12 to 24 hours to let jelly set up.

Makes 5 half-pint jars.

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Tomatillo Monster

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I have a gardening success.
A HUGE gardening success.

I have effectively mastered the art of growing Tomatillos.

Last year I tried to grown them and I failed miserably.  Out of the three plants that were lovingly placed in the ground, 2 died and the third one grew and grew and grew and put forth masses of flowers and continued flowering like it was the last flowering plant on Earth.

But not one Tomatillo developed.
I was devastated.
OK, not really, but it was rather upsetting.

Reason being, Tomatillo plants need another Tomatillo plant beside them in order for the flowers to be pollinated.  No other Tomatillo plant….no pollination….no Tomatillos.    Simple as that.  Mother Nature sure loves to toss curveballs to gardeners.  I don’t try to understand her mysterious ways, I just accept them.   So this year, I tried again, and successfully planted 3 together in one spot.   I babied these things so much hubby was jealous.

This is what they look like now.

Tomatillo Plant

The combined plants are over 4 feet tall, with a spread of at least 4 feet across the top.  I have tried to reign them in with stakes and twine, plus giving them regular haircuts, but they are totally out of control.    Tomatillos will give mint a run for the money in the fastest growing/spreading category.  Taking the gold medal and making the mint sulk in the corner of the garden with second place.

Every main branch continually divides itself and shoots off more branches, like a Kardashian family tree, until there are so many branches full of flowers and fruit, you can’t possibly think it will sprout any more.  But it does.  Like the Energizer Bunny…it keeps on going.


There are hundreds of these little green *paper* lanterns hanging everywhere.  If you gently squeeze the husks, you can feel the tomatillo growing inside.  Kinda cool, but they are smothering my pepper and tomato plants in the process.  Next year, they will have a huge area all to themselves to manufacture their tart little green gems en masse.

I arrived home from the Northern Homestead yesterday to find a dozen tomatillos ready for the picking…yippee!!


I have a feeling I will soon be up to my ears in tons of tomatillos.  Good thing I have some recipes to toss them in.  Like fresh or cooked salsas as well as my favourite Mexican dishes like my skinny girl Chilaquiles, Chicken Enchiladas and Black Bean & Wild Rice Enchiladas.

I have created a Monster…and I love it.

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What I Did On My Summer Vacation

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I am back from Vacation.  Did you miss me?  I hope so.

I love vacations.  They allow you to spoil yourself with too much food, too many spirits, too many late nights and too many days sleeping in.  All that spoiling leads to weight gain and a vacation hangover of monumental proportions.

Time to get back in control before I become the eighth Dwarf named Glutton.

I did accomplish quite a bit of stuff around the Homestead though.  The gardens kept me busy picking and weeding, along with herbs being trimmed, washed and hung to dry.  With the bounty that is now starting to come off the plants, it was time to get some canning and preserving done.


First up was Chipotle Peach Jam.  I made two batches of the smokey-sweet concoction as one was for me and the other for my daughter, who was supposed to help, but ended up having to head back home before the peaches I bought from the market were ripe enough.

Next was Green Tomato Relish, oh man, this stuff is delicious on a hamburger or grilled sausage.  It is also a perfect recipe for when you are at the end of the growing season and have a picked the last of the green tomatoes before relegating the plants to the compost heap.  Be forewarned though, making this relish is an open invitation to every fruit fly within a 50 mile radius.  I have kept a shot glass of balsamic vinegar with a few drops of dishsoap on the window ledge for a couple weeks now, the last time I dumped it there were at least 50 of the little buggers in there. If you haven’t heard of this unique flytrap, give it a whirl, it works wonders.

Peaches made another headline in my Jalapeño Peach Jelly, of which the recipe will be posted later this week, so you will just have to wait for it.  This rose tinted jewel has a unique flavor that livens up the standard PB and Jelly sammie but it also shows its sophisticated side by starring on top of a brie-topped cracker.

I also have Tomato Basil Jam to be done this week but I am waiting for a few more toms to ripen for the batch.  This stuff is awesome as well.  I love having a variety of jams to choose from for my morning toast, not to mention it makes for great hostess gifts in a pinch.

In between all the canning chores, we definitely made sure we had *fun*.  Kayaking in and around the islands of the South Bay, tending to my ever growing duck farm (never mind the feather pillow, I believe I have enough for a Queen size duvet), campfires at night with star-filled skies to stare up into and bike rides to try and burn off excess calories consumed.  Knitting was also a high priority as we had a few days of cooler temps where it felt like Fall was around the corner, so the sweater I had started in July has made it closer to completion and the afghan was hauled out to work on as well (and keep me warm in the process).

Homestead afghan

All in all a great vacation, with plenty of ideas for upcoming new posts rattling around in my brain to be put to cyber paper.  I need to start writing notes when an idea hits, as I am at the age where if you don’t write it down…poof… it’s gone from the memory banks.

What was I talking about? Oh yes, vacation.  Is it time to go on one yet? I think I need a vacation from my vacation…..

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