Friday, October 28, 2011

{this moment}

Inspired by Soulemama:
{this moment}
 - A Friday ritual. A single photo - no words - capturing a moment from the week. A simple, special, extraordinary moment. A moment I want to pause, savor and remember.
If you're inspired to do the same, leave a link to your 'moment' in the comments for all to find and see.
. . . . . . . .


Friday, October 14, 2011

{this moment}

Inspired by Soulemama~
"{this moment} - A Friday ritual. A single photo - no words - capturing a moment from the week. A simple, special, extraordinary moment. A moment I want to pause, savor and remember.
If you're inspired to do the same, leave a link to your 'moment' in the comments for all to find and see."


Tuesday, October 11, 2011

thankful for a warm day in October

A few scenes from today~


We are still processing apples and pears.  The Italian Prune Plum Jam turned out well and tastes similar to grape jelly.

I also found these fun links for the seaon:
~ Living Locurto posted these fun Halloween candy wrappers.
~ Well Preserved shared his Cheesy Jalapeno Guinness Bread recipe that I am excited to try.
~ Handcrafted With Altitude (how could I not love this blog with a name like that?!) shared her recipe for Blackberry Habanero Jam.
~ Shannon Sews' Re-purposing:  tablecloth to an apron is just what I am hoping to create with a much loved, yet stained holiday tablecloth.
~ I am so inspired by Northern Cottage!

What has inspired you today?

Wednesday, October 5, 2011

Preserve: October 2011


Winter Luxury Pie Pumpkin
Small batch preserving of the produce we grow or purchase locally is part of my heritage.  My paternal grandmother supplied us with her amazing canned pears, frozen baked beans, hot tomato juice, and frozen pie crusts that I swear multiplied by themselves in her chest freezer.  My mother made strawberry freezer jam that I loved as a child.  Then, with busy work schedules and endless convenience foods--who cared to take the time to grow and preserve your own?

I welcome the cool fall temperatures that make it tolerable to spend most of the day tending to a hot oven and stove.

Our crop of Winter Luxury Pie Pumpkins from this source did not do as well as we would have liked, so I'm making a trip to the local farmer's market for more pumpkins.

We received Prune Plums from my dad and stepmom's trees and the apples are from our orchard.  There's something about preserving with the foods we have grown or from our loved ones' hard work that makes it even more special.

Here's what I'll be preserving this week:
Roasted Pumpkin:  http://www.elanaspantry.com/how-to-roast-a-pumpkin-in-10-steps/
Italian Prune Plum Jam:  http://threecleversisters.com/2011/09/26/italian-prune-plum-jam/
Slow Cooker Applesauce (recipe courtesy of Sheila):
8-10 apples, peeled, cored and quartered
2 Tbsp lemon juice
2 Tbsp water
sweetener of your choice to taste
cinnamon if you desire
Cook on low for 5-6 hours

What are you preserving this week?