Suddenly, I’m in bed at 6 some nights. Even on weekends! I’m sitting on my front porch more and more often, observing the world around me AND making note of all my neighbors happening’s. Mhm, I see you!
I’m completing Sudoku’s and attempting crossword puzzles (and not getting very far – seriously, who can finish them?!) in the local newspaper.
I’ve also been putting together photo albums. Creating a physical address book! Mailing little hand-written notes. Marking D-I-Y home decor projects off my list! … And adding more…
All in between reading and writing and baking. Making jam. And cooking! Like REAL cooking. Like my mom’s! Though, not nearly as good as hers.
If you would have told me two months ago that this is what my life would look like now, I would have laughed! Said no way. Yeah, right! Not happening. Not in a million-gazillion-years.
Yet, here I am. I don’t even know who I am anymore!
I was semi-complaining about it (and I say semi because I’m actually kind of enjoying it all) on Facebook, and my cousin pointed out that it sounded like I was becoming an adult.
More like I skipped over the adult part and went straight to Senior Citizen…No offense to you if you are one! Like I said, I’m secretly loving it. And I know I shouldn’t make these kinds of generalizations either, but…
I’ve been canning too. Canning!
Okay… so Sam actually did 95 percent of the work. I was just there offering moral support (getting in the way), documenting the process (and doing a bad job) and learning how to preserve Jalapeno Salsa (aka asking a lot of questions)!
The recipe came from an edition of the Ball Blue Book of Preserving, which Sam’s mom gave to him last year.
Spice up your life with the recipe below!
Jalapeno Salsa
Ingredients
– 3 cups peeled, cored, seeded and chopped tomatoes
– 3 cups chopped jalapenos
– 1 cup chopped onion
– 6 cloves of garlic, minced
– 2 tbps of minced cilantro
– 2 tsp oregano
– 1.5 tsp salt
– .5 tsp cumin
– 1 cup cider vinegar
Instructions
– Combine all ingredients in a large pot, and bring to a boil
– Reduce heat and let simmer for 10 minutes
– Pour salsa into hot jars, and leave 1/4 inch headspace
– Adjust two-piece caps
– Process 15 minutes in a boiling-water canner
I’ve got to say canning is SUPER interesting. Not to mention fun and resourceful! It’s also a hobby would like to continue.
Do you can? If so, what?
