I guess for some of us we'll always remember where we were at on 911 like some of the older generation can remember exactly what they were doing when Kennedy was shot or when they heard about Pearl Harbor. It is in the American psyche and is never leaving.
Today has been a different kind of day of catching up and moving forward. Got a bunch of bananas (bad pun) on sale for 39 cents per pound. I'll be spending some time on Saturday and Sunday processing them. Soccer season starts tomorrow which means there goes a good chunk of my Saturday for the next three months. We finished moving the dirt around the concrete slab and laid sod today - two pallets - and the carport is supposed to go up Monday afternoon. Generally I've been running around like a chicken with my head cut off and still have some running around to do tonight so I'll just post which stories were updated, the videos, and then get back to work. Still hoping to finish a story this weekend so I better go get the chores done so I have a hope getting it done.
And the Geek Shall Inherit the Earth
Zombies Aren't Real ... Are They?!
Up On Hartford Ridge
Larkspur in Eden
There Is No Such Thing As A Thornless Garden
When All Doors Close
A Bunch of Wild Thyme
Enduring on the Lake
Mother Hen's Recipes
Saw the first of the pumpkins hit the grocery store the last couple of days which means that I need to be on the look out for a cheap source for "pie pumpkins." This is what my grandmother always called the smaller, flavorful pumpkins that she would bake and make pumpkin butter, puree, etc. with. The larger, tougher pumpkins she generally left for jack o lanterns and things like that.
Below are some videos on canning pumpkin, making pumpkin puree, making pumpkin butter, etc. Now the idea is generally held that you cannot can pumpkin puree because it is too thick and the temperature cannot be raised in the center of the jar to properly process it safely. I've heard a lot of conflicting real life anecdotes for this. Personally I do can pumpkin butter, pumpkin chutney, and I've also made a pumpkin-apple type sauce and canned it. But I make them in jelly jar sizes, not pint or quart. I will cube pumpkin and squash and can it that way in pints and quarts and then when I need pumpkin puree I pop open a jar and mash that up. You'll need to research it yourself and pick what you think is right for you.