Weekend Projects...

 

Session One (of two) for the latest Clara Warshauer (@clarastitching) class was Saturday afternoon. This project is to create a koi brooch, but Clara is looking for suggestions from her class on other ways to finish it. When it's finished, it's a bit larger than I'd wear a brooch, but I have a few other ideas in mind that I'll share later.

Our class was two and a half hours long, and they're Zoom classes so we get to meet other classmates and interact with Clara while she's teaching. She also records the sessions so that we can watch them later, if needed. Her classes are always fun, and two of the other students have goldwork certificates from the Royal School of Needlework, so I value their shared information, too.

Our second (and last) session for this class is next Saturday, and Clara would like to see our work at that time, so I will be stitching mine this week. She also encourages students to use their imaginations when assembling their own pieces, so you may see that mine will have a few variations when I get to that point. I only took notes on Saturday, so I'll be busy getting caught up, and will share my progress as I work on it.

Handsome and I did some more canning this weekend, too. The result of our labor is twelve half pint jars of pizza sauce, and eight pint jars, plus one twelve ounce jar of salsa. This time we used Mrs. Wage's Pizza Sauce Mix, but only half of the 5 tablespoons of sugar it called for.  The salsa is also a Mrs. Wage's mix that we've used before and love.

One thing I'm doing differently since learning it from my aunt, is that I'm not blanching and skinning the tomatoes prior to processing them. After washing and removing the stem and core, she cuts them into quarters and chops them up with her stick blender. While I have one, I chose to use my Cuisinart™ food processor instead. Once everything is chopped up, the skins just about disappear in the mix, and as they cook, the chopped tomato skins don't rise to the top as larger pieces usually might. They're well and truly incorporated into the tomatoes, saving so much extra time and effort. They also add just a bit more texture to the cooked tomatoes, which Handsome and I think is a plus. We'll continue to do them this way.

This week, in addition to my needlework assignment, we're planning to make applesauce. I still have canned mushrooms and canned potatoes on my list, but that won't likely happen this week. I'll be needle dancing instead.

I hope you're planning something that makes you happy for the next few days. If you're in the mood to share, I'd love to know all about what you'll be doing. 

My Weekend...

Brynwood Needleworks - Ellie's Birthday Party

  We had such a lovely Sunday, celebrating my great-niece's 1st Birthday in the park. Friends and family (of a socially acceptable size) gathered on a beautiful day.  

This little Birthday Girl is my sister, Diana's great-granddaughter, so there were four generations represented. Great food (and CAKE!) was enjoyed by all, and this aunty loved every minute of it.

Brynwood Needleworks - Salsa!!

 

I managed to make a batch of salsa over the weekend, too. I decided not to go to the Farmer's Market on Saturday, because appointments today and tomorrow would mean that I couldn't get to them before Wednesday. I'll get to the mid-week Market, or drive up to the vendor's home turf to get what I need, if I don't want to wait until next weekend.

I'm caught up for now, so I won't have to worry about loose ends as we embark on a new week. Tag will be here tomorrow, so I'll be taking the day off. I'll be back on Wednesday to let you know how the week is shaping up.

Happy Monday!!

Filling The Pantry...

Liljegren's Hickory Hill Farm Canning

 

Yesterday ended with an additional ten pints of Zucchini & Pepper Relish and six more pints of Salsa. Handsome and I are going to the Farmer's Market this morning, and who knows what goodness will come home with us? 

I hope you have a great weekend, friends!

A Tasty Weekend...

Our Farmhouse Pickled Beets

Friday night found us at our grandson's football game, and it was a perfect night to cheer them on to a win. Saturday morning, Shelly and I went to the farmer's market, where I purchased freshly picked beets, carrots and green beans. I bought the carrots and green beans to serve with our dinners, but I had other plans for the beets.

After I dropped off Shelly, I drove home (just down the hill), pulled out my big pot, cleaned the beets and popped them in the water to cook. Once they were soft, I took them out of the hot water and placed them in ice water until they cooled. Then I peeled and cut them up, placed them into hot, sterilized jars and added the pickling brine. Into the water bath for the allotted time, and this was the result. Four pints of beautiful, tasty beets. (I'll be getting more next weekend to do more!) 

Newly Canned Vidalia Onion Relish

While I was putting up the beets, I had sliced Vidalia onions and salted them to bring out their juice. After I finished with the beets, I pressed the moisture out of the onions and then completed cooking them with the rest of the ingredients. Turmeric was added, per the recipe, to give them this lovely yellow color. Three pounds of onions yielded four pints of Sweet Vidalia Onion Relish...and nary a tear was shed!

Homemade Canned Salsa

Saturday ended with a colorful, tasty batch of homemade, canned salsa. I tried the Mrs. Wage's Salsa Mix last year, and it was a huge hit with our grandson (among others). Why mess with a good (simple) thing? I used the same salsa mix this year and put it up in pint and half pint jars.

Hickory Hill Hickory Nut Pie Filling/Ice Cream Topping

I only had one thing on my mind for Sunday. Hickory Nut Pie Filling, which can also be used as an ice cream topping or anywhere else you'd like to use a sweet, nutty mixture to accent a dessert. Think pound cake, tarts, sweet rolls and more!

The recipe I used is a great one from Mary Marshall's "Cooking with Mary and Friends" blog. It's meant to be a Pecan Pie Filling, but hickory nuts are in the same family, so there was no problem substituting them for the pecans. (HERE'S a link to the recipe.) I knew I was going to make this recipe, so I ordered the thickener that was recommended in the instructions. It arrived on Thursday, and was in the jars by yesterday. There is actually a cup of nuts in each jar, and it will take two pint jars to make a pie...if it lasts that long!

When I was finished cooking the mixture, I had seven and a half pints to can and put on the shelf. Handsome and I actually tried this on ice cream after dinner last night, and I can tell you, it's fantastic! This one tastes like autumn in a jar, and I know I'll be making more.

This week, I'm going to switch back to my studio. I have some orders to work on, and packages to mail. I'll be doing a little stitching, too. Tag will see you tomorrow, and I'll be back on Wednesday to show you what I worked on today.

Have a great week!