The Yin and Yang of Thankfulness

“One of the main reasons that we lose our enthusiasm in life is because we become ungrateful..we let what was once a miracle become common to us. We get so accustomed to his goodness it becomes a routine..” 

                                                                                                 Joel Osteen

it's windy, wet and I see a few flurries

outside my bedroom window while I

write this post and I've been thinking about so

many things on this early release day. I work in a 

high school health room which means

everyone left early for the holiday. as always, 

it was a crazy pre-holiday week because not

everyone is happy about Thanksgiving. some families 

are broken, homeless, hungry and all of the above.

I didn't realize to what degree until I began this career

11 years ago. I've always had a meal. 

in fact, I've usually trying to lose a few pounds.

so as I sit here, I began to think about this past year

 and the title of this post 

"The Yin and the Yang of Thankfulness". 

I don't believe I take the time every day 

to be thankful enough. 

for every moment with my kids

instead of saying "I wish I saw 

you more often" - I want to just 
enjoy them!
and there's a little one on  
the way in a few weeks

....

enjoying the stillness of winter,

school snow days, comforters,

Christmas... instead of moaning about 

slush and short dark days.

....

bringing more flowers inside the house

and taking road trips to gardens

I've always wanted to see.

....

I had both knees replaced in March,

I'm pain free and this is 

going to be my summer!

and thanking others... I want to bitch less -

and thank more.

Well, I'm going to try.  

Because I have so many, many things

to be thankful for.  Jenn

Give this a try... I want to!

Grapefruit Cranberry Marmalade

adapted from myrecipes

• 4 large grapefruit (about 4 pounds)
• 1.5 cups water
• 2.5 cups cranberries
• 3 cups sugar

1. Carefully remove the rind of each grapefruit with a vegetable peeler or pairing knife, being careful to avoid the white pith. Slice the rind into thin strips. Place in a large saucepan.
2. Peel and section the grapefruit: Slice off a piece of both the top and bottom of each grapefruit until the fruit is visible. Place on a cutting board. Starting at the top and following the curve of the fruit, cut away the remaining pith until only the flesh and membrane are left. Holding the fruit on it”s side, slide a pairing knife between one section of fruit and the membrane that is holding it there, loosening it”s hold. Cut alongside the opposite side of the fruit to loosen it from the membrane on the opposite side. Continue all the way along the grapefruit. Place the grapefruit sections into the saucepan and discard the empty membrane.
3. Add 1.5 cups water to the saucepan. Bring to a boil over medium. Lower the heat and simmer for 15 min, stirring occasionally.
4. Stir in cranberries and simmer for another 10 min.
5. Add sugar and simmer for 30 min until slightly thickened. Continuing to stir occasionally.
6. Remove from heat and allow to cool 10 min. Poor into jars or plastic containers and allow to cool for another 20 min before putting on lids. Let sit on counter until room temperature. Store in the fridge or freezer.

Makes approx: 5 cups

*This will keep for 3 weeks in the fridge or 6 months in the freezer.

*Cranberries have enough natural pectin to set this jam by itself. It is important to note that fresh cranberries have more pectin then frozen ones and therefore will set firmer. I did use frozen cranberries for mine and it turned out fine.

*To remove excess pith from the peeled rind: hold the rind firmly, pith side up, with one hand and drag your pairing knife in the opposite direction, shaving away the pith.
                                              thank you to...      Kitchen Simplicity.com                    

The Warmth of Colors and Giving

I had such a wonderful time this year canning. I made old favorites like apple sauce, peach and blueberry jam, wet walnuts. Then I tried new recipes like Holiday Jam and Carrot Cake Jam thanks to talented canners that love to share! I was very pleased with a lot of the recipes I tried. I didn't get to try some I still intend to make. I made mini sprinkle packs and my kids and I assembled gift packs for our friends of "Make Your Own Sundaes" for Christmas gifts that included Maraschino cherries, wet walnuts, strawberry topping, waffle cone bowls and some jams. Below is one of the recipes we really enjoyed.

Carrot Cake Jam

1-1/2 cups finely grated peeled carrots
1-1/2 cups chopped cored peeled pears
1-3/4 cups chopped pineapple, including juice
3 Tbsp lemon juice
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cloves
6 Tbsp Ball^® RealFruit^® Classic Pectin
6-1/2 cups sugar
6 (8 oz) half pint glass preserving jars with lids and bands

Directions:

1.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
2.) COMBINE carrots, pears, pineapple with juice, lemon juice, cinnamon, nutmeg, and cloves in a 6- or 8-quart saucepan. Bring mixture to a boil over high heat, stirring frequently. Reduce heat, cover and boil gently for 20 minutes, stirring occasionally. Remove from heat and whisk in pectin until dissolved. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring frequently.
3.) ADD sugar all at once and return to a full rolling boil, stirring constantly. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.
4.) LADLE hot jam into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band and adjust until fit is fingertip tight.
5.) PROCESS in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

What I really like about this recipe is that you can make it and gift it any time of the year!

Carrots are very easy to buy and versatile for soups, roasting, baking and just plain snacking. 

Nothing is insurmountable!

Poof! Here I am again! I dream in yellows and greens.....

 snow days were divine

i dreamed of spring

i thought about canning

sipping wine outside with friends

herbs and flowers

i cleaned lots of dust bunnies

and I thought of Easter bunnies!

Homemade Pear Sauce
9 pounds Bartlett pears, peeled, cored and sliced
1 cup water
2 tablespoons lemon juice
1 to 1 1/2 cups sugar (optional)
1 to 2 teaspoons ground cinnamon (optional)
Combine pears and water in a heavy 8 to 10-quart pan. Bring to a boil over medium-high heat, stirring often. Reduce heat, cover, and simmer, stirring often, until pears are soft, about 20 to 30 minutes.
Add lemon juice, and the sugar and cinnamon, if desired; bring to a boil. Simmer sauce, uncovered, until as thick as desired.
Fill hot, sterilized jars with hot sauce, leaving 1/2-inch headspace. Gently run a narrow nonmetallic spatula between sauce and jar sides to release air bubbles. Wipe rims and threads of jars clean; top with scalded lids, then firmly screw on bands.
Place jars, slightly apart, on a rack in a boiling water canner or other deep pan half-full of hot water. Add more hot water to cover jars by 1 to 2-inches.
Bring water to a simmer; then cover and simmer for 15 minutes for pints, 20 minutes for quarts. Lift out jars and let cool on a towel away from drafts. Test seal of each jar by pressing lid; if it pops when pressed, there's no seal. Store unsealed sauce in the refrigerator and use within 1 month.
If you like, you may omit processing and ladle sauce into freezer containers, leaving 1/2-inch headspace for pints, 1-inch headspace for quarts. Apply lids; then freeze for up to 1 year or refrigerate for up to 1 month.
Makes about 6 pints or 3 quarts.

* I strained 2 packages of Raspberries and added them. I've also added Cranberries. This is a terrific holiday gift.

New Recipe - Canning Up A Storm!

i say yum yum yum

raspberry pear

lemon sauce

i say yum yum yum

canned this new recipe

last night

cranberries in it too

i say yum yum yum

it looks so pretty too

getting ready with gifts for the holidays yum yum yum!!!!!!

Rainy Day Projects - What Do You Do?

rainy day blues

what do you do?

I iron, fold laundry,

watch videos, read

and

Do Canning!

I might make 40 pounds of applesauce or 4 pints. Lately, I've been making mini batches because I haven't been able to go apple picking. I have tried some new recipes though and they look yummy. Cranberry, apple, walnut relish, Cranberry applesauce, Pumpkin pecan butter and this morning before work I made Caramel pear and apple sauce.

Do you can? Have any recipes you'd like to share? Funny stories?

Ever burned your face with hot pumpkin butter? Well I can report that I have - nose and eyebrow - blistered and everything. Yes, a pumpkin butter burn. Whatever!!

Have a cuddle under the covers kind of day.... Jennifer

Fun for all - work for one!

APPLE PICKING TIME
Every fall I go apple picking at the local farm with my sons and their girlfriends. It's called Larriland Farm. We go a little later in the season because they reduce the price of picking and also charge much less if you choose the fallen apples. Last year we picked 40 lbs. of applesauce. Ravy - my son's fiancee is from Cambodia and it was a wonderful experience for her.
As I said, we had the fun - I did the work! But when I'm in my zone - I relax - wash, peel, sterilize, listen to music, stir, pour, twist, stir, clean - I enjoy it all. Then the kids arrive to sample and take goodies home. Guess who liked my applesauce the best.... Ravy! She ate it right out of the jar :)