Friday, September 19, 2014


Extra Peppers
Darin likes to cut and freeze extra peppers
to use in fajitas in the winter.

Simple to do - wash, core, cut and lay out on a cookie sheet to freeze.
Store in a freezer bag and take out what you need when cooking.

Wednesday, September 17, 2014

Girls and cats

The girls have been busy with cheer and dance at school.
 Kayli having fun!
 Kayli (with purple headband)
 Aubri dancing!
Aubri's soccer team.
 Kayli's soccer game.
 Cats - found 4 new kitties.

Monday, September 15, 2014

Cinnamon Stick Pickles

Cinnamon Stick Pickles

 The sticks/slices of cucumber.

 Adding lime to the sticks and water. 
1st day-
Wash, peel, and remove seeds from large yellowed cucumbers. Slice into sticks or chunks.  About 2 gallons of cucumbers.  Soak 24 hours in 8 1/2 quarts of cold water and 2 cups pickling lime.

2nd day-
Drain off lime water. Rinse off with cold water. Soak in cold water for 3 hours.

1 cup White vinegar
1 T. alum
1 ounce red food coloring
add enough water to cover and simmer 2 hours.
Drain off liquid.

Bring to boil in large pan:
3 cups vinegar
11 cups sugar
1 - 120z package red hots
8 cinnamon sticks
Pour over cucumber sticks/chunks and let set 24 hours.

3rd day -
Drain syrup off of cucumber sticks/chunks into pan and bring to a boil.
Pack cucumber sticks/chunks into jars.  Pour boiling syrup over leaving 1/2 inch headspace in jars. Put on jar flats and rings.
Process in boiling water bath for 15-20 minutes.
Enjoy! These are Darci's favorites!

Saturday, September 13, 2014

Corn Salsa

Corn Salsa
20 ears corn - boiled and cut off cob (we freeze earlier quart bags and then use when tomatoes are ripe)
7-8 pounds tomatoes,
1- 2 jalapeno peppers diced (depends on how hot you want as to peppers use),
2-3 green bell peppers diced,
1 -3 large onions diced,
 2 garlic cloves minced,
1/2 - 1 cup fresh cilantro chopped,
3 cups distilled white vinegar,
1 cup sugar,
1 Tablespoon ground cumin,
1 Tablespoon salt
  Combine vinegar, sugar, cumin and salt in a large stockpot, and bring to a boil. Add tomatoes, jalapenos, bell pepper, onion, garlic and corn; Return to a boil. Reduce heat and simmer for 5 minutes to allow flavors to blend. Stir in cilantro and return to a boil. Remove from heat.

Ladle into clean pint canning jars leaving 1/2 inch of headspace. Release trapped air by running a knife or spoon (plastic) along sides of jars. Wipe rims clean; center lids on jars and screw on jar bands.
Use the boiling-water method. Process in canner for 15 minutes. Turn off heat, remove canner lid and let jars rest in water for a few minutes. Remove jars and set aside for 24 hours. Check seals.
Then store in a cool, dark place.
Makes about 10 - 12 pints.

Friday, September 12, 2014

Quilt - Di n girls

Just a quick look at a quilt I am working on.
  I saw this great quilt similar to this in a quilt shop.
The quilt shop was out of fabric and
the pattern was a print off from a website and no longer available.
So I purchased material to coordinate with the flowers
at several different shops.
The focus fabric is large flowers (2/3 of a yard)
I cut 9X9 inch squares of focus fabric.

The coordinating fabrics- one-fourth of a yard of  7 to 9 different fabrics.
(I cut various widths from the one-fourth yard (9 inch) pieces.   
Fabric 1 - 6 1/2" strip  and a  2 1/2" strip
Fabric 2 - 5 1/2" strip and a  3 1/2" strip
Fabric 3 - 4 1/2" strip and a 4 1/2" strip
Fabric 4 -  3" strip  and a 6" strip
Fabric 5 - a 4" inch strip and a 5 inch strip
Fabric 6 - 2" inch strip, a 4" strip and 3" strip
Fabric 7 -- the solid tan - I cut two 2 1/2" strips
Fabric 8 - the dark black I cut two 2 1/2" strips
I sewed 2 strips of fabric together and then cut in 9 inch strips
and continued to sew together to get desired length - approximately 56 inches wide and 5 rows long (46 inches).

I then found a brown twiggy fabric as the 4 inch border
(actually cut 4 1/2 inches).
Need to purchase 1 yard;
I am also using the brown twiggy to bind - one more yard.
The back will be black cuddle as cuddle is the family favorite. 

Next the quilt will be quilted.

Wednesday, September 10, 2014

Pear picking

Pear picking time
We picked the pears this week.
Dawn and Darin climbed the tree.
Aubri, Kayli and Dougi put the pears in the boxes.

Kayli and Aubri swung from the tree branches.
Aubri sorted the pears.
Good pears and pears that had pecks or holes
 in them so we can store them,
 make pear crisp or can some of the pears.


Monday, September 8, 2014

Eggs - colors and sizes

Eggs come is different colors and sizes.  There are three main colors for chicken eggs. Most eggs in the store come in white or shades of brown.  The blue to green chicken eggs, which come from the Aracuana, a breed of chicken from the country of Chile. Color is determined by the breed/type of chicken that laid it. We have brown eggs from Rhode Island Red hens and green -blue eggs from Auracuanas.  We also have some Barred Rock chickens.
Kayli and Aubri measured how long some of the eggs were: many different sizes of eggs.

Egg size is determined by weight, rather than the dimension of any one egg. Eggs are graded for quality: AA, A, or B. The difference between grades has to do with the egg white's texture (grade B egg whites are thinner) and the yolk's shape (somewhat flatter in grade B eggs).
The USDA's standard for 1 dozen jumbo eggs is a minimum weight of 30 ounces. One dozen extra large eggs must weigh at least 27 ounces, a dozen large eggs need to weigh in at 24 ounces, medium eggs must be 21 ounces and small eggs have to weigh 18 ounces (over one pound!!).
Egg information.