I went to town with “purple” on my mind, for some reason (!) and was shocked to see the propensity to purple all around me.
Purple Shed
I found the purple shed behind the house that used to be purple. We are so glad the new tenants painted the house white, but the shed remains in its original orchidity.
Purple Ribbon
For some reason, purple ribbons flutter all over town. Purple is not the school color; red is. So why these ribbons everywhere, I do not know.
Purple DragonPurple Egg
Then, there is the motel with the purple dragon that laid the purple egg. This is an advertising ploy and attracts many families with children and red-hat ladies. And me.
Many beautiful examples of purple exist in all of creation, but these are just weird.
Purple Fence
However, the local Hispanic restaurant uses every color in the rainbow for its decor. The fence happens to be purple.
My husband and I have been married 42 years. Since we both grew up with lilacs in our mothers’ yards, we wanted them in our yard for our children.
Almost every place we lived, I tried to grow us a lilac bush.
I had little success, which surprises most people, since they are an easy-going plant. We’ve moved about 15 times, so we left a wide wake of surprised friends.
I so wanted the birds to peek out from the inside while I was taking this shot. They say the camera makes a sound we cannot hear, but that bothers other creatures. I believe it. These little guys were so cute! But they decided to stay inside for us, at this time. Wise move, I’m sure.
We have a valley behind our house in which is nestled a small guesthouseand a potting shed. We often sleep in the guesthouse, ourselves, because . . . um . . . because we can sleep better there. It’s quieter there. Simpler.
One night the moon was rising over it, behind a fantastical mist, and I attempted a few shots of it.
I was pretty sure I would make mistakes.
I have no idea how I got it, but here it is.
I discarded several attempts, due to my lack of knowledge about how to make a good picture of this sight. However, I think I did capture the essence of the beauty of the valley in one mistake:
I caught the moon in action.
All my life, I’ve thought it was just rising and shining, but here we clearly see that it actually comes and goes. I actually caught it in the very act of dropping in. Of course, it brings quiet and dreams with it, right?
A friend and I were discussing blanching before freezing when she asked, “Do you have to?”
In an emergency, many foods you ordinarily would first prepare, you may freeze raw and untreated. Don’t expect them, though, to last over three months because blanching destroys the enzymes that induce ripening. Some vegetables, when not blanched, will continue maturing, though frozen. Unblanched okra, for instance, will become woody over time, in the freezer. So use these foods quickly. The foods must be perfect and unwashed. Freeze soft things before wrapping for protection from freezer flavors.
One friend only shells (does not wash) her surplus field peas and freezes them in one huge plastic bag. They separate easily. She measures, washes, and cooks as usual. She says they taste exactly the same but she does use the unblanched ones first.
I have found that you may treat the following produce this way if it has not been washed: whole tomatoes, whole apples, whole plums, whole carrots, whole peppers, edible pod peas, shelled field peas, and whole okra. All are for cooking only, except plums make good frozen treats. Be sure you remember you haven’t washed them before you use them.
The reasoning behind not washing vegetable before freezing is that they have a natural protective coating that helps ward off drying and if you freeze them wet, they will be impossible to separate for individual use. In the case of beans, this is not a factor, if you will immerse the entire package in warm water to rinse, later. Just think. If it is waxy, don’t wash it. If you want to freeze individually and bag later, it’s okay. Do not freeze anything with bad spots. How will you remove them once frozen? Just think. More info, starting here.
Two foods that you should always blanch and freeze are corn and greens. These two also taste pretty bad when canned, and take a lot of time and heat. One food that even the freezer books say we should not freeze is potatoes. I do not know why, because I have never tried it. I know, frozen potatoes are available in stores, but do they taste good? I’ve never tried them, either! Potatoes are best stored raw or canned.
To clean your kitchen after canning, just roll up the towels you used for covering surfaces, throw them into the washer and wipe the counter tops. You’re done! Then when canned foods are completely cool, remove bands and run the filled jars through the rinse cycle of your dishwasher. This removes the sticky film, from juices leaked in pressure cooking, which molds in the cabinets. These molds can enter the jar when you open it. They also make bad odors in your food storage area and attract bugs.
Now, DRUMROLL PLEASE, the real reason you read this far — The Recipes!
The following recipes come from several requests for instructions for making various sauces to use up excess tomatoes, etc. Also there are a few recipes for foods mentioned this week. Hope you enjoy making, storing, serving, and eating them as much as we do!
Homemade Mustard
1 3/4 c. white vinegar
2 onions chopped fine
1/2 c. mustard seeds
1/4 t. white pepper
2 t. soy sauce
2 T. white sugar
1 t. turmeric
Puree all ingredients in blender. Bring to a boil over low heat in a heavy pan, stirring continuously with a wire whip. Stir and simmer for 5 minutes. Seal in hot jars with hot lids. Place in boiling water bath for 5 minutes. Keeps very well. Yield: about one pint.
Homemade Catsup (not store bought!)
10 lb. ripe tomatoes
3 onions
2 bell peppers, red or green
1 clove garlic
3/4 c. brown sugar or honey
2” stick cinnamon
1 t. peppercorns
1 t. whole cloves
1 t. allspice berries
1 t. celery seed
1 c. cider vinegar
1 T. salt (opt.)
2 t. paprika
1/4 t. cayenne
Puree vegetables in blender, OR: chop, cook, and sieve them. Bring to a simmer. Put whole spices into a bag and add all other ingredients. Cook very slowly until very thick. Remove the bag. Seal in hot jars with hot lids. Hot water bath for 15 minutes. Yield: 2 – 3 pints. This is a good recipe for the crock pot, if you keep adding the juice until all is cooked down. It is too big for a crock pot at first, but becomes of manageable size eventually. The actual cooking takes all day on the stove top.
Tomatilla Salsa (A great use for small green tomatoes from dying vines)
5 1/2 c. chopped tomatillas OR green tomatoes
1 c. chopped onion
1 c. chopped jalapenos
(wear gloves and use ventilation!)
4 cloves garlic, minced
2 T. minced cilantro (opt.)
2 t. cumin
1/2 t. salt
1/2 t. cayenne
1/4 c. lime juice OR 1 g vitamin C tablet
Bring all to a boil in a large pot. Simmer 10 minutes. Seal in hot jars with hot lids. Place in boiling water bath for 15 minutes. Yield: about 2 pints. I cannot over-emphasize the importance of being careful with fresh hot peppers! I have made this using a food grinder, too, and it is much easier on the hands and lungs. You can grind the whole cayennes if you like, and have interesting red flecks in this lovely green condiment. The flavor when raw is sublime, but HOT. After cooking, the natural burning flavors of onion and garlic will have sweetened, though, so do not be alarmed at the raw flavor — just enjoy.
Pico de Gallo Sauce
1 chopped onion
2 chopped jalapenos
3 chopped tomatoes
salt to taste
2 branches chopped cilantro (leaves)
Mix. Refrigerate for 2 hours. Serve with chips. OR: Boil for 20 minutes, seal in hot jars with hot lids, and place into boiling water bath for 15 minutes. Yield: about 1 pint.
Pear Preserves
8 c. pears, peeled and chopped
2 c. brown sugar or honey
2 T. butter
Stir pears and sugar over medium heat until greatly reduced and thickened (2 to 4 hours). Add butter and serve over ice cream. OR: Omit butter and seal in hot jars with hot lids. Place in boiling water bath for 15 minutes. Yield: about 2 pints. This is another good one for the crock pot.
Very Quick Blackberry Sauce
1 pint frozen blackberries
1 c. sugar
1 c. water
2 T. cornstarch
Place 1/2 c. of the blackberries with other ingredients into small saucepan. Stir and bring to slow boil, mashing berries to color the sauce. Simmer until very thick. Add rest of frozen berries. Sauce will set very quickly and be cool enough to use immediately, with all berries instantly thawed. Delicious on cheesecake or pound cake. This recipe will only work with berries that have been frozen raw and are fairly easy to separate. Makes about 2 cups. Serves about nine. Also, try using 3 T. cornstarch to make a topping for a pie.
Potato Pancakes
1 qt. canned potatoes
1 egg
1/4 c. corn meal
1/4 c. self-rising flour
1/2 chopped onion (opt.)
salt and pepper to taste
oil
Grate potatoes including skins into bowl. Add rest of ingredients. Stir well. Fry in 1/2” medium-hot oil until well-browned and firm in middle, turning once. Drain on paper towel. Serve hot with honey, if desired. Serves about six.
Never Fail Meringue
1 T. cornstarch
2 T. sugar
1/2 c. water
3 egg whites
6 T. sugar
1/8 t. salt
1/2 t vanilla
This is a little tricky to time perfectly, but worth it to me. Cook cornstarch, 2 T. sugar, and water over medium heat, stirring, until thick and clear. At the same time, beat egg whites until soft peaks form. Add 6 T. sugar, salt, and vanilla, gradually. Beat until stiff. Continue beating while slowly adding hot cornstarch mixture. Beat until stiff. Apply to pie that has hot filling. Bake at 350 degrees for 15 – 20 minutes. I like this one because I don’t feel so much as if I’m eating raw egg.
Now there is in Jerusalem near the Sheep Gate a pool, which in Aramaic is called Bethesda and which is surrounded by five covered colonnades. Here a great number of disabled people used to lie — the blind, the lame, the paralyzed. One who was there had been an invalid for thirty-eight years. When Jesus saw him lying there and learned that he had been in this condition for a long time, he asked him, “Do you want to get well?”
“Sir,” the invalid replied, “I have no one to help me into the pool when the water is stirred. While I am trying to get in, someone else goes down ahead of me.”
Then Jesus said to him, “Get up! Pick up your mat and walk.” At once the man was cured; he picked up his mat and walked.
When it is really hot and dry outside, children can suffer from lack of sunlight and exercise.We want them to enjoy fresh air and full range of movement, daily, but of course, no one sends them outdoors to play, with the goal of heat exhaustion!
We know how water helps, yet, not everyone can afford or even wants a facility for swimming. This is when a small wading pool serves best.
Children playing in water are cool enough. And in this small water element, these large children will not drown.
Although we might predict these children, who know how to swim, might find such a puddle boring, I remembered the fun I had in my childhood and decided to give it a try.
Success! They completely emptied it three times before they tired of this game of splash. They were pleasantly tired and satisfyingly rosy-cheeked when they clamored at the back door for some lunch. They even napped afterward, at their age!
When I have no small visitors, how easy to empty and dry this pool for storage!
At $10.00, it was a great bargain.
Why would anyone want to surrender this moment to someone else? Home’s cool!
Home's Cool! 