Friday, August 2, 2013

Stressful Friday

Did you ever have one of those days that no matter what you did, nothing was going to please anyone?  Yea, that was today.  But here is how the day started:

The dogs were trampling this poor bush and this branch was laying on the ground.  I had to rescue it.

These sweet little blooms are only about and inch across.  Look how sweet those little buds are.  I just love this rose.  It's about 10 years old and one of the first my husband purchased for me and encouraged me to grow.

I made this vase hugger from a free pattern from Jenny at  She has lots of great designs in her shop as well as her own magazine (which of course I had to subscribe to and am never disappointed with her talent).

The only thing I can say is I'm glad the worst of the day is over and along with it all the stress.  I can spend my evening the way I enjoy - working on my stitchery project, listening to the radio (and my budgie singing along) or with a movie I've seen a hundred times.  Here's hoping I get something accomplished.

Speaking of accomplished....  One down and one to go ....

This is the first of two I am making.  Again, a "Jenny" design.  I wonder if she feels like I'm stalking her yet.  I'm really not, I just love her work.  And as you can see it turned out great.  It's going to be hard to give this one up.

Spent part of the afternoon making Summer Salsa.  YUM......  Here's the recipe for you:


Prepare:  canner, jars, lids (4 pint sized jars; 4-6 of the 8 oz. size)

4 cups Tomatoes - peeled, cored, chopped
2 cups Peaches - peeled, pitted, chopped
2 cups Pears - peeled, cored, chopped
1 Red Bell Pepper - seeded, finely chopped
3-4 Jalapeno peppers - seeded, finely chopped (if you like the heat, leave the seeds in)

Place these ingredients in a stainless steel saucepan (4 quart minimum).  Bring to boil over medium-high heat, stirring constantly.

Add to mixture:

1/2 cup Cilantro - loosely packed, finely chopped (I don't like Cilantro, so I used parsley)
1/2 cup Honey (liquid)
1 Lemon - zest and juice
1/4 cup Balsamic vinegar
1 T. Mint - finely chopped

Reduce heat and boil gently for about 5 minutes, until thickened, stirring constantly.

Ladle the hot salsa into hot jars, leaving 1/2 inch (1 cm.) headspace.  Remove the air bubbles and adjust headspace as necessary.  Wipe the rim, center the seal and screw on the band just until resistance is met, increase to fingertip-tight.

Place the jars in the canner, making sure they are completely covered with water.  Bring to boil and process for 15 (8-oz jars) to 20 (pint jars) minutes.  Remove canner lid, wait 5 minutes and remove jars.  Cool and store.

Quick and easy Party Dip:  Stir 1 1/2 cups of salsa into 16 oz. of softened cream cheese or cubed processed cheese (or a combination of both).  Heat in the microwave oven for 5 minutes, stirring after 3 minutes.  Serve hot with tortilla chips, crackers or thick-crusted bread.

I hope you all have a great weekend.  I'm looking forward to ours - it's supposed to rain and that just means more cooking and crafting.

Thanks for stopping by.



Jenny of Elefantz said...

You made them beautifully, and I'm so glad you saved those gorgeous roses!
Jenny of Elefantz

Wendyb said...

OOOh Edi....I love them!!! Roses are my glad you got to save them..... and yep.....I often have days like that!!!!! You are doing Jen's stitcheries proud! Must try your salsa.....we call cilantro coriander over here in me it tastes like squished bugs so I like your substitution best!!!

e said...

Thank you, Jenny. I couldn't have done it without your lovely designs.

e said...

I forgot that cilantro was also known as coriander. I think it's just a very strong flavor and prefer the much milder parsley, which grows in over-abundance in my garden. Not that I'm complaining. It starts to appear shortly after the last snows and our winters are much milder than they were when I was a child, so the self-seeding survives now and makes it easy for me.