Bless My Heart I Married A Yankee

Last night I was browsing the web for any new idea on apples.  I am getting down to the last of them and wanted to make sure that there was nothing else out there I wanted to try.  Low and behold I came across a pickled apple recipe.  What pickled apples?  Oh, my lord, I had to try it, right?  If you know me, I love pickled anything AND I will pickle anything.  I mean goodness gracious, this was common sense that I just had to give this a try.  No brainer. I played around with the recipe because the one I found online was just too darn sweet sounding for my liking.  Just like watermelon rind pickles, I do not want them too sickly sweet and I like a bit of heat.  I made my brine with water, apple cider vinegar, sugar, lemon juice, cinnamons and whole cloves and brought it a boil.  I picked some of the nicest granny smith apples that I had left.  Twelve to be exact.  I took them outside to the apple peeler corer thingie that Scott had attached to a stainless stee

I really thought I was kicking apple butt, however, I think now it is starting to kick mine.  I am on a timeline to work them as quick as I can so they do not good bad.  That would just kill my frugal heart.  Heck, that is part of the reason I can because I hate for things to go to waste.   I thought the red delicious were all used but I was WRONG.  I found more.  I have them  dehydrating  now.  I will have one more batch after this one.   It is crazy when you are gifted with so much free bounty that you just have no clue for a minute what to do.  I think the word I am looking for is OVERWHELMING.  I have to admit at times this week I have been very overwhelmed but I realize how blessed we are.   Since I had so many apples and 3 different types my thoughts were to try new recipes.  Recipes I might not have ever made due to the cost of apples.  Imagine me rubbing my hands together in glee over the prospect of being able to play around a bit. I love salsa.  I think I have 6

About 3 years prior to meeting Scott he had planted 6 blueberry bushes.  They were really just starting to mature and produce a ton when I met him.  Well, maybe not a ton but a heck of a lot.  Our second summer as a couple I had to figure out what to do with all those blueberries.  I mean jam is certain but I did not need 100 jars plus of jam.  As I was scanning the internet I came across a recipe for pickled cherries in some type of alcohol and I thought why not adapt this for blueberries.  Since I started making these I have had them shipped from the east coast to the west coast.  People love them!!  I have been told I need to sale them. It is not blueberry season in NC yet but my bushes are blooming and I am getting pumped for blueberry canning.  A friend of mine in Florida has already been able to start picking down there.  Lucky you Karen Senecal!!   With the anticipation of blueberry season here is my recipe. Honey Bourbon Pickled Blueberries In

As promised from  yesterday  I finally am at the end of making Apple Relish.  I have to admit this recipe took me forever.  It was adapted from a recipe I found online.  It tastes yummy but it was so LONG to make. I plan on making another run and I am going to make more changes to shorten the length of the puttin together stage.   First, chop your onions.  I do not normally use a food processor due to the fact whatever I am canning normally looks much better if I hand chop.  Let's be serious though, this is ONIONS and I need 4 cups chopped!!  They make ya cry.  Plus in this recipe, the onions are more for flavor not for looks.   Once you are done with the chopping, add 2 Tablespoons of canning salt and allow to sweat for 2 whole hours.   You need to spread them out some so the salt can work its magic. After the 2 hours are up, drain the liquid as much as possible.  I let my sit a while and drain on its own then I use my hand to mash as much li

~ Baby Bunnies ~ Just because they are adorable and cute!!! Have a great day!

One of the wonders of keeping quail is the fact you get to harvest their eggs daily.   They are smaller comparing to a chicken egg.  Normally about 3 is the size of one chicken egg but they are just as nutritious. A fun fact about quail eggs is they have magical healing powers against allergies and boy do I have allergies.  I try to "take" one a day.  I just use my quail egg scissors and open it up and shot it down with a splash of hot sauce.  It is amazing how God does provide for you through his creation.   Besides eating them raw they are great fried and even better boiled.  If you boil them you have so many more fun things to do with them.  You can slice them for salads or just to eat.  You can make deviled eggs.  You can make scotch eggs. But my FAVORITE is pickled quail eggs.  They are the perfect size to pickle.  A nice sized mouthful.  I find normal pickled chicken eggs to be too large but quail pickled eggs you can down in one bite.   Boiling Quail Egg

This is such an easy way to clean your apples, peppers or any other veggie/fruit that has a waxy film.  It is quick and simple and since I have ApplePalooza going on in my house this weekend I thought it would be nice to share with each of you my secret.  Well, it is no secret really I was told how to do it from a friend who found it online.   Fill your sink or a large bowl with water and add 1 cup of white vinegar.  Let it sit for 10 minutes and everything you put in will come out no wax or dirt film.  So easy and simple.   You can even do your berries in the water-vinegar mix and it will keep them from molding.   Enjoy!!