I’m hoping to just install the camera software on this possessed laptop tomorrow and skip the paint shop pro since Corel is actually more evil, in fact, than anyone had realized. In case you have forgotten my computer went wacky on September 10 and I’m still struggling with the offshore backup service and software companies who take money for instant downloads that later you cannot prove you’ve paid for.
Despite it all Sunday’s canning exchange was a blast – fun for all and filled with more interesting things than my little mind could imagine. I enjoyed a fine pint of Wally’s IPA with dinner tonight and even my hop-snobbed husband gave it great accolades.
I came home with lots of grape juice, honey, soaps, beer, blueberry/habanero chutney, grape jam and a great many other things that I’ll treasure over the winter. I’ll do another post dedicated to that later in the week.
Saturday I picked up 20 pounds of fish bones from Loki at the UW farmer’s market, complete with fish heads. Sunday I filled the house with their fishy aroma by roasting them in a 400 degree oven for 30 minutes before turning them into a rich, remarkably non-fishy broth sure to cure whatever ails you. I have about 8 gallons after straining the bones which I’ll reduce even more before eventually freezing or canning.
On Friday my olives from Chaffin Orchard came with much anticipation since they had been sold out and managed to pick the very last green olives to send to Seattle. Tomorrow I start my salt and vinegar brine which will take 2-4 months. I’m very excited about that one!
And tonight I roasted my lone pie pumpkin along with two stunt pumpkins I picked up at the market on Saturday. I’m signed up to bring pumpkin cookies to the preschool Halloween party on Wednesday and you can’t very well make pumpkin cookies without pumkin puree. Libby’s be damned, these kids are getting REAL pumpkin in those cookies.
How about you? What is brewing in your kitchen this week?
1 response so far ↓
1 kitsapFG // Oct 28, 2009 at 8:55 am
Well this is a busy week at work so nothing truly interesting is coming out of my kitchen. I just feel pleased to be fixing regular meals despite the schedule. I did pick and cook the first 2009 harvest of brussel sprouts last night and enjoyed t hem sauteed in a little olive oil and butter.
The exchange sounds like it was a rousing success.
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