Well it's all hot stuff here in the holler today. The pickin's from our garden were just laying there on the dining room table taunting me. I could barely hear it as I'd walk by "we're still here, don't waste us, you went to all the trouble to grow us, blah, blah, blah." So I just started working and we came out with four jars of salsa, one jar of pickled jalepeño and sweet peppers (highly experimental), and two bags of frozen basil in olive oil (recipe from my cousin - also experimental for us). But the voices have stopped at least. Were they in my head? I tell you, I knew that gardening was lots of work but I had NO idea. On the flip side of that is I didn't know how good it felt to look in the cubbard and see all the fruits/veges of our labors.
I washed the basil leaves and let them air dry then put a layer of leaves into a freezer bag with 1/4 - 1/3 cup olive oil, pressed out all the air and in the freezer it goes. The salsa is hotter this time because I left in the jalepeño seeds. I'll have to make another mild batch for our grandbaby who started first grade this year! Yikes! The pickled jalepeños were packed in a sterilized jar and then I poured a hot mixture of 1 cup vinegar, 1Tbs salt, 1Tbs sugar, tsp mustard powder, 1tsp celery seed and 1/4 cup olive oil. We'll see how those come out. Really, I just wanted to use up some peppers some how. I hope JP likes them.
Since I've been slaving in the kitchen all the live long day we'll have easy pork chops for supper. It's super easy and good. Just season pork chops, pour over one small bottle of italian dressing and let marinate (I got this started before preserving fever set in.) Then bake at 375° until brown - turning occasionally.
I haven't decided on the side dish but the salad will be little cherry tomatoes. I'm glad it's done - now tomorrow i'll pick beans! It never ends...what a blessing.
Well it's all hot stuff here in the holler today. The pickin's from our garden were just laying there on the dining room table taunting me. I could barely hear it as I'd walk by "we're still here, don't waste us, you went to all the trouble to grow us, blah, blah, blah." So I just started working and we came out with four jars of salsa, one jar of pickled jalepeño and sweet peppers (highly experimental), and two bags of frozen basil in olive oil (recipe from my cousin - also experimental for us). But the voices have stopped at least. Were they in my head? I tell you, I knew that gardening was lots of work but I had NO idea. On the flip side of that is I didn't know how good it felt to look in the cubbard and see all the fruits/veges of our labors.
I washed the basil leaves and let them air dry then put a layer of leaves into a freezer bag with 1/4 - 1/3 cup olive oil, pressed out all the air and in the freezer it goes. The salsa is hotter this time because I left in the jalepeño seeds. I'll have to make another mild batch for our grandbaby who started first grade this year! Yikes! The pickled jalepeños were packed in a sterilized jar and then I poured a hot mixture of 1 cup vinegar, 1Tbs salt, 1Tbs sugar, tsp mustard powder, 1tsp celery seed and 1/4 cup olive oil. We'll see how those come out. Really, I just wanted to use up some peppers some how. I hope JP likes them.
Since I've been slaving in the kitchen all the live long day we'll have easy pork chops for supper. It's super easy and good. Just season pork chops, pour over one small bottle of italian dressing and let marinate (I got this started before preserving fever set in.) Then bake at 375° until brown - turning occasionally.
I haven't decided on the side dish but the salad will be little cherry tomatoes. I'm glad it's done - now tomorrow i'll pick beans! It never ends...what a blessing.
4 comments:
Everything looks so tasty! You've definately been busy Mrs JP!! :)
I agree with Cowgirl, everything looks so tasty! I love love love pickled jalapenos!
I'mma making salsa tonight!
Freezing the basil with olive oil sounds interesting, I must try that.
Yep, my veggies talk to me as well. They seem to say the same thing yours do "Don't waste us, you went through all that trouble blah, blah, blah"
:-))))
My hubby said I should ask you if you wanted some beans when you come over today. I laughed. I think she has all the fresh produce she can say grace over right now---like everyone else who is blessed with a garden. Isn't it funny how by the end of the summer, people with hearty gardens kind of have that attitude of "Don't you dare give me any produce!!!" Ever had someone sneak a bag a zucchini in your car while you are in church? That's like a form a rural terrorism!
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