Category: What we’re growing, eating, and doing.
Canning salsa
Home-canned salsa for winter chilis, soups and stews.
Diablo Deviled Eggs
I know this title is a true redundancy, but these are truly double-the-heat deviled eggs.
FPP Time!
Explore what I got in my Foodie Pen Pal care package this month plus a recipe for “Crack” pretzels. 🙂
Watermelon-Pepper-Margarita Pops for Food ‘n Flix
A recipe for Watermelon-Jalpeno-Margarita Popsicle inspired from “Because I Said So.”
Make your own hot sauce
One more installment for Pepper-palooza.
Mango-Jalapeno Jelly with Cream Cheese on Crackers for CTB
And more Pepper-palooza with a recipe for Mango-Jalapeno Jelly
I picked a peck of pickled peppers….
Actually, it wasn’t a peck and they weren’t pickled….yet.
Peach Jam Muffins
Since Peach-palooza started, I embarked on a jam making frenzy.  I made some frou-frou jam flavors like nectarine-ginger and white peach marmalade.  I also made some regular freezer jam. (I just use whatever recipe is listed inside the pectin box for freezer jam.)   I have stated before that freezer jams use less sugar and do…
Freezing peaches
I wish my mom were here.   As an old home ec. teacher, she knows the answer to everything.  I have called her a couple of times during Peach-palooza, but if she were here visiting, it would have saved me lots of time on the internet. With almost a full bushel of peaches and nectarines to…
Stone Fruit pie
In trying to use up the remainder of the peaches and nectarines, I decided to make a mixed pie adding both white and yellow peaches with nectarines. The results:  one delicious ugly a** pie. I cannot make pie crusts to save my soul.  It is quite obvious. See what I mean?  But, if you are…