VSG Maintenance Group
Tuesday, August 6 2019
So much loss lately. Thank you for the obituary link Diane. Shel did have a truly beautiful and large smile, just like her spirit and her heart. And such an interesting and varied life, though way too short.
Tonight DH's two oldest friends are coming for dinner. It should be enjoyable, but one wife will be missing as she seems to have something quite serious going on health wise right now. I guess this is all to be expected at this point in life. Just as Devon is doing, we all need to assess our current lives and make sure we are living as we should be.
Have a thoughtful Tuesday!
Liz 5'3" HW: 219 SW: 185 GW: 125 LW: 113 Desired maintenance range: 120-125 CW: 119ish
Two good - both different takes on pickles
- Super easy crispy dill -
I pack spears into quart jars and process a full 10-15 minutes. Let the jars set for a day before rinsing off. This is a light flavored crispy dill.
2. These are so-called Florida Pickles, a very old recipe from my Dad's side of the family. To die for! However, note the sugar content. They are very firm, crisp pickles without being cloying- a sharp complex flavor with the sweet in the back ground. Aunt Nell was my father's great aunt and would have been making these befor the turn of the century.
These will take 3 days to make. Jar them in pints. 7#s is approximate a little more or less... Mix the lime water well. Completely immerse in the lime an(use a large stainless steel container and stir down occasionally. The washing part is for real important. Fill sink with cold fresh water and, after discarding yer lime water, dump hose cukes in the sink- get your hand in there and agitate. Drain, refill and repeat at least 3 times. You cannot damage the chunks doing this. Fill the stainless steel pot with the chunks and cover with fresh water to let set another day. Sterilize jars. Put pickles into the prepared pickle juice made the day before and bring to a boil. Pack in sterilized jars. Process about 10 minutes. These pickles are totally worth the bother. (As with all pickles, let them ripen on your shelf for a number of weeks before opening to develop flavors.
on 8/6/19 9:10 am
Bonnie thank you so much!!!! I fear these may be beyond my current skill level as I worry about poisoning others with my non-existent canning skills. But I will absolutely save them in a safe place for when I come across an experienced canner willing to walk me through how not to kill my loved ones with botulism 
! I may even try to find a class. There is a school of sorts a few hours away here that teaches old fashioned homesteading skills like canning, jam making, pie crusts, candles etc.
Do take that class! The fear will disappear when you see for your self how it's done.
In the mean time- Pickles are probably the one thing (save jellies and jams) that one can NOT ruin or cause to be poisonous even if you tried! The preservative is the vinegar. In the old days, large, (covered but not sealed) large crocks of pickles were kept down in basements (like apples in barrels except the cukes were suspended in pickling liquid). They lasted until they were all eaten months and months later!
Just for the fun of it, wash a quart jar well and pack cucumber spears into the jar close. Follow the Dill Pickle recipe ingredients into the one jar. (Do not leave out the alum; it is what makes the pickles crisp). Bring to a boil 1 part vinegar to 3parts water (just enough to cover the spears- you could do this in the microwave). Pour over the spears, slap a cap on the jar, cool it on the counter and store in the refrigerator. They will be ready to eat in a few weeks.
The oldest hand written family cookbook is one started in the 1870s (the last entry dates 1890. This is a Missouri/Kansas one from on DH's family.
The receipts on the one page are for making a natural Scarlett dye with cochineal (ground up dried bugs), cream of tartar, and solution of tin as the fixative. The bottom of the page describes how to make hop yeast for leavening-
Can't say iv'e tried the above, or the directions on how to "dry clean" clothes with gasoline... But, have made homemade cornflakes and grape nut cereals. The chemistry of cooking blows me straight away!
It's like I live in two worlds right now, the relative peace and tranquility in my home vs what's going on "out there". I have a lot of thoughts, what's going on out there could easily become part of my home, my kids go to festivals and clubs, and ride the subway etc, so I need to not be too complacent. I go shopping, to church, to movies, to concerts... I think we all need to take breaks from the news, it will overwhelm us with grief. I also think about what concrete things I can do, donate money, make phone calls to my legislators, march, speak up when I hear racism...
I was out in the raised beds at day break. The smell of the squash blooms and the hum of the bees was remarkable. I have not really seen my bees working blooms. I guess it is because I am not where they are at day break. Generally I work the bees about 10am because the major portion of the bees are out foraging. I have one more hive to work. Maybe I can get DW to do it with me.
I am eating today. Not over eating. Partial fast over the past 3 days. Maybe down a real half pound. I ate Mongolian stir fry last night. I was in Searcy yesterday and I brought it home. It is uncommon for us to eat out. It was nice for a change. I would love to be 10 lbs lighter by surgery. Must do a complete fast. Nothing bu****er, tea and coffee. I think it would help recovery.
Adalyn is trying a little harder to communicate. Out of the clear blue to get our attention she will say Hello. And if she is really feeling generous she will add a jumbled I Love You. She loves to ride the tractor down the road and will go put on her hat and sun glasses and wait by the door. She is a funny little human.
Tried to get tires yesterday for the work van but they did not have what I wanted. I will try again today.
More later, David
HW=362(6/14) SW=314(9/14) GW=195 CW=270 (1-26-2020)
