Tuesday, July 27, 2010

New Friends:)

We met some new friends last week from San Antonio, TX. They came to our area for an AIG conference. They stayed with us Monday and Tuesday night. I was sad to see them go. They have 7 children and it was a blast. We hope to see them soon:)

Here is a picture of all the children:(the blond little boy that is facing the children, is Asher, a little boy I babysit)

Monday, July 12, 2010


Last night at our church we had a singing and both Hannah and my husband sang. My husband played and sang with the youth band and Hannah sang Beautiful, Beautiful.

Friday, July 9, 2010


We went to chick-fil-a today for their annual Cow Appreciation Day!!! This is our second year going, check out last year's post here. My husband even went. We got $29.79 worth of food for free:) Here are the pictures:

Saturday, July 3, 2010

Jesus loves me:)

Haley wanted to sing for the camera so here it is

PICKLES .... Anyone????

I am super excited about canning my first pickles. I made up 4 jars, but we kinda of already started eating one before I got the picture:) These are Bread and Butter pickles from the Complete book of Home Preserving Book recipe. Here is the recipe:
10 cups sliced trimmed pickling cucumbers
4 medium onions, thinly sliced(I only used 2)
1/2 cup pickling or canning salt
3 cups white vinegar
2 cups granulated sugar
2 tbsp mustard seeds
1 tsp celery seeds
1 tsp ground turmeric

1. In a bowl combine cucumbers, onions, and salt. Mix well, cover with cold water and let stand at room temperature for 2 hours. Transfer to a colander placed over a sink, rinse with cool running water and drain thoroughly.

2. Meanwhile prepare canner, jars, and lids.

3. In a large saucepan, combine remaining ingredients. Bring to a boil over medium-high heat, stirring to dissolve sugar. Stir in vegetables and return to boil.

4. Pack vegetables into hot jars to within a generous 1/2 inch of top of jar. Ladle hot pickling liquid into jar to cover vegetables, leaving 1/2 inch head-space. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.

5. Place jars in canner, insuring they are completely covered with water. Bring to a boil and process for 10 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store.

Since I use pint jars I also added 1/8 tsp of pickle crisp to each jar, because we like crispier pickles. Have you canned anything so far this season??


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