Wednesday, March 31, 2010
Saturday, March 27, 2010
I thought I might be too late but we are still cool enough so in about 4 months I hope to be eating and serving fresh broad beans.
Friday, March 26, 2010
I have a lovely white lilac but it sends up suckers, lots and lots of suckers. I usually cut them back but yesterday I had a lightbulb aha moment. Why not dig the suckers and plant them around the yard? I divide my perenials, why not the lilac??? And best of all it's free.
See the transplant?
Will it work? I sure hope so.
Thursday, March 25, 2010
I truly believe that I live every day...well almost everyday to the fullest. Do I enjoy every day? Almost...
Yesterday my husband wanted to talk to someone about cell phones...and as he left I yelled at him " don't sign any contracts" he came back home without a phone. He explained all the different options given to him and for the most part all included a two year contract.
What will I, we be doing in the next two years? I don't know, I hope I'm living one of my many dreams, living life to the fullest, and enjoying almost every day of it.
Right now, having the diner is my dream. Something I always wanted to do and if I stay healthy I will likely be doing this for quite some time. But...what if I start hating it? Art and I could sell everything, buy WW bus and travel to the tip of South America. Or maybe live on our float cabin full time, have a float garden like my friend Margy and add a floating chicken house...maybe move in with my kids...hehe!!!
Are you living every day as if it's your last one?
Wednesday, March 24, 2010
This is a yellow plum tree, it was here when we bought our home so I'm not sure what the proper name is. But to us it's the yellow plum tree. And I know it seems really early to talk about processing but these plums made great plum sauce and if you have a plum tree and you don't know what to do with all those plums then plan ahead and try this out.
2 cups lightly packed brown sugar
1 cup granulated sugar
1 cup cider vinegar
3/4 cup finely chopped onion
2 tbsp finely chopped seed green chili pepper, like a jalapeno or Anaheim or poblano
3 tbs mustard seeds
2 cloves garlic, finely chopped
1 tbsp finely chopped ginger root
10cups finely chopped pitted plums
1. In a large stainless steel saucepan combine all the ingredients except the plums and bring to a boil over high heat, stirring constantly. Add plums and return to a boil. Reduce heat and boil gently, stirring occasionally, until thick and syrupy, about 1 3/4 hours.
2. Meanwhile prepare canner, jars and lids. If you need more information please click here.
3. Ladle hot sauce into hot jars, leaving 1/2 inch headspace. Remove air bubble and adjust headspace, if needed, by adding more sauce. Wipe rim, place lid on jar and screw bank to fingertip tight.
4. Place jars in canner, ensuring they are completely covered with water and bring to a boil. Process for 20 minutes. Remove lid and wait 5 minutes, remove jars, cool and store.
Tuesday, March 23, 2010
Monday, March 22, 2010
With a tummy full of worms and some cutworms, the chickens are ready for a dirt bath and some rest.
What's happening in your neck of the woods?
Sunday, March 21, 2010
I know...it's been a long time since my last post but my sisters came to Powell River for a working holiday.
Liz is flying in the kitchen.
Julie??? Not so much
And a well deserved break.
My youngest sister, Iolanda (standing) also came along but with a new baby and a toddler, working at the restaurant was not an option but coming in for a meal sure was.
Wednesday, March 10, 2010
Tuesday, March 9, 2010
Monday, March 8, 2010
Thursday, March 4, 2010
Wednesday, March 3, 2010
And all this while sipping on a delicious martini.