So, I should be careful what I wish for? LOL! I’ll stick with the one tree, thanks!
Monday. Again?
Yesterday I ‘ran away from home’ and went to an Antique Show and Flea Market. Lots of stuff; mostly unremarkable, but I did come home with a hand-turned Cherry-wood Yarn Bowl and had a nice conversation with the man who made it. Turns out he lives not far from us! I’ve wanted a GORGEOUS Yarn Bowl for ages and now one finally found me and at a reasonable price. They are NOT cheap on line. And locally harvested wood and a local craftsman are the cherry on top!
Pear Butter is in the freezer and all of the pear slices are dried for Beau. I think they’re a pear-flavored piece of LEATHER, but whatever. He wanted them, he got them!
More beans picked, so blanch/freezing is on the docket for later today. So far the two poles have given me 12 quarts and whatever else I get put up today. And I REALLY need to clean out my VW Golf. She’s a mess! Really nice day; mid-60’s and a nice breeze and sunny. It’s actually CHILLY in the shade!
Looking ahead, there’s a slight chance of rain, but temps for the next TEN DAYS will be in the mid-70’s! Fingers crossed that we don’t get a late Heat Wave, but I’m sure we usually do.
As tomatoes ripen some more, I think I’ll have enough for another double batch of Salsa - turns out I had less than I thought on hand, so there’s the solution. :)
We’ve been invited to a Pig Roast this coming Sunday and we were asked to bring a dish to pass, so I am making my World Famous Marinated Olives. Super simple:
Cut as many strips of peel as you can from one big orange. Juice the orange. Fill a tall, lidded glass container (I am using an old, HUGE olive jar I got from my Mom ) with green (stuffed) and black olives, and mix the orange peel in there, too. Optional is to add Mozzarella Pearls, which I will as I have some on hand anyway. Add in the juice from the orange. Cover it all with your choice of ZESTY Italian dressing, homemade or bought. Put the lid on (tightly) and swish it around to make sure everything is coated well. Pop in the fridge overnight, but allow to come back to room temp for the best flavor. I make sure there is a slotted spoon for spooning it out, and napkins and small bowls. It’s a little messy, but everyone seems to like it, as there are never any leftovers. You can’t screw this up - no standard measurements because you can use any size lidded glass jar you have on hand and any combo of olives that you like. Just eyeball it.