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

Singing

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

COW APPRECIATION DAY 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 video

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:
BREAD AND BUTTER PICKLES
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??

LinkWithin

Related Posts with Thumbnails