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In A Jam
Sun Jun 19 2005

Once again today, Strawberry Jam is on the schedule. I'm waiting until I wake up enough before I start, and my Diet Dr. Pepper is helping me reach that goal!

I had the strangest dream last night. I was staying in a hotel, and there were more ghosts in it than real people. Nothing sinister or evil, just a bunch of people that checked in and didn't know that they had all died in a fire 80 years before, so they kept up their routine in the motel. Watching ghosts swim was interesting, and during meals they were all frustrated because they were unable to eat the food and couldn't figure out why.

I really need to stop eating anything too close to bed time.

With luck, this time next week Hubby will be home. I'm hoping for as early as Thursday or Friday, but I'm not holding my breath. One way or the other, he should be home by July 1 at the very latest. At least he had better be! I would like to see my Husband for a little bit before he leaves again in July!

6 Comments
  • From:
    Britani18 (Legacy)
    On:
    Sun Jun 19 2005
    More jam; enjoy makiing that. Your husband and you will be in my thoughts and prayers. I do pray you get to see him soon.

    Krista
  • From:
    Yetzirah (Legacy)
    On:
    Sun Jun 19 2005
    I have frozen strawberries in my freezer that Hub Man put there one day a few weeks ago. I really must get them out and jam them. Every time you write about your jam adventures, it reminds me of my unfinished business in there!!!
  • From:
    KiwiKimi (Legacy)
    On:
    Sun Jun 19 2005
    Thanks for your nice comments :-)

    Cod or snapper would both be great in the stew - cod was my next choice if tarakihi hadn't been available.


    Quinces: it's hard to shut me up on the subject :-) They look a little like overgrown golden pears, but the flesh is too hard and woody to eat raw. The tree is beautiful in all seasons. In Spring it has soft green leaves and is covered in white blossom that's like miniature roses. Then the fruit forms and it's covered in gold. The fruit has a heady fragrance which perfumes the air around it. In autumn the leaves turn golden, and in winter the bare branches look striking against the sky.

    The fruit is pale gold when raw, but turns a rich, deep red when cooked. It makes a superb jelly (and the colour is amazing). This year we made vast amounts of quince paste, which makes a delicious snack with a piece of cheese. We also bottled jars of peeled, sliced and lightly cooked quinces. I made quince chutney. I made quince brandy.

    We have one quince tree, but it bears so heavily that we still end up putting wheelbarrow loads in the compost.
  • From:
    Yetzirah (Legacy)
    On:
    Mon Jun 20 2005
    Now THAT is an interesting jam recipe. Wonder if you could use honeydew? I don't like cantaloupe.
    :-)
  • From:
    Dreamerbooks2003 (Legacy)
    On:
    Mon Jun 20 2005
    Cool recipe..
    Thanx
    I got some honeysuckle to attract hummingbirds
    They are more prolific in Colorado than here.
    I think they are probably the only bird I don't have a total fear of.
    :)
  • From:
    Pragmatist (Legacy)
    On:
    Wed Jun 22 2005
    Cantaloupe Jam? Oh, my! To die for!

    Yetz??