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List just one thing you did today

I just chopped up about 2 quarts of fresh jalapeno peppers from our garden. I wore disposable gloves so my hands aren't burning. I'm going to pickle them this afternoon in a hot brine of apple cider vinegar, Kosher salt, allspice berries and coriander seeds, and drop a whole clove of garlic in each jar. We grew the garlic, too. I have to sterilize the glass jars and lids before I proceed.

Yesterday, I oven roasted a sheet pan of whole cherry tomatoes from the garden with olive oil and a couple of whole garlic cloves and sprinkled some dried oregano and thyme on them. 250 degree F oven for about 2 hours till they either burst or got very soft. Then I mashed and strained the mixture to remove skins and seeds, leaving a beautiful cherry tomato sauce which I froze.

It's a busy time here to harvest food from gardens and preserve it. I don't know why I love doing this so much - the gardening, the harvesting, the preserving are all hard work - and we can afford to buy whatever we want. I think it's an urge left over from childhood when I helped my mother do the same thing to feed the family during winter and I love to see the home-canned food stored in the pantry.

Next, I'll start making jelly and jam with blueberries and blackberries we picked and froze whole. I'll make fig preserves and muscadine jelly when they're ripe. Making jelly and jam is a hot job, standing and stirring over the stove, so I usually do that when it's too hot to be outside. I turn down the thermostat to keep the kitchen at a comfortably cool temperature.
 
Mary Terry said:
I'm very dependent on using a kitchen timer to tell me when to stop or start a task because I hate watching clocks.
Click to expand...

I just put the kitchen timer away after the apartment management installed a new stove in my unit.

Last week on the old one I went to punch the digital timer and like other buttons on the poor old thing my finger went right through the worn-out plastic button. So they retired my old stove. RIP...

Now I have a brand new one with a totally flat stove top, without the bulky physical burners. Just circles on the surface, and five instead of four burners. Hope I don't burn myself!

And a brand new timer to use in a similar manner as you do. :cool:
 
Mary Terry said:
I just chopped up about 2 quarts of fresh jalapeno peppers from our garden. I wore disposable gloves so my hands aren't burning. I'm going to pickle them this afternoon in a hot brine of apple cider vinegar, Kosher salt, allspice berries and coriander seeds, and drop a whole clove of garlic in each jar. We grew the garlic, too. I have to sterilize the glass jars and lids before I proceed.

Yesterday, I oven roasted a sheet pan of whole cherry tomatoes from the garden with olive oil and a couple of whole garlic cloves and sprinkled some dried oregano and thyme on them. 250 degree F oven for about 2 hours till they either burst or got very soft. Then I mashed and strained the mixture to remove skins and seeds, leaving a beautiful cherry tomato sauce which I froze.

It's a busy time here to harvest food from gardens and preserve it. I don't know why I love doing this so much - the gardening, the harvesting, the preserving are all hard work - and we can afford to buy whatever we want. I think it's an urge left over from childhood when I helped my mother do the same thing to feed the family during winter and I love to see the home-canned food stored in the pantry.

Next, I'll start making jelly and jam with blueberries and blackberries we picked and froze whole. I'll make fig preserves and muscadine jelly when they're ripe. Making jelly and jam is a hot job, standing and stirring over the stove, so I usually do that when it's too hot to be outside. I turn down the thermostat to keep the kitchen at a comfortably cool temperature.
Click to expand...
Can I move in with you? ;)

Today I got my prescription medications organized with insurance and the pharmacy so I can get enough meds to cover the time I am gone. This took several hours. But I stayed calm and thanked everyone who helped, even those who didn't. :)
 
Read my book.

1753441787253.webp
 
I babysat 3 grandsons, ages 5, 2-1/2 and 1 year old yesterday. My old legs and arms were tired after that! The littles ones are extraordinarily heavy (are they made of lead?!) and the 5-year-old can run faster than I can.
 
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