What a great day to put...

[growalot]

up the vinegar's, freeze some greens and blue berries and make a fresh baked blue berry pie. I have a blk/red raspberry/blueberry vinegar steeping and a blueberry vinegar going...When blk berries are ripe in the next few weeks I will put up a bottle or two of that. I usually do a peach but no peaches this year...may try a current vinegar...All done up in pretty blue sky vodka bottles...Next year I'll have strawberries  mmmnnnn!....great for greens ,tossed salad and making the dressing for broccoli salad and three bean salad....The pie is baking....Sun came out and a great breeze is bowing though the house to keep it cool with the oven on. got go blanch the spinach to freeze...

[turkeyfeathers]

How many hours do you have in" your "24 hour day ?!  Can't believe how much you get accomplished on any given day !

 

 

and that all sounds so good !

[moog5050]

Grow has a 36 hour day and apparently the energy to use all of it.  Bet those extra hours help during hunting season.

[growalot]

I average 4hours a night...ever notice my posting times?.....I usually have ironing, Mr B.'s lunch packed and a load of clothes washed and dried by 6:30 each day...Today would have been mowing as soon as the sun brightened for me to see...but the rain was 4hours early...so it was my walk ,some weeding cams checked laundry and then the above......making a macaroni salad for dinner and doing dishes...Of course feed & water the critters  is morning and evening.

[growalot]

So the house smells great and everything is done...I sprinkle crust with sugar before baking to brown it and don't look at my stove...it has been busy today and gets cleaned with dinner dishes...I put up swiss chard and peas as well....That pot should have melted down long ago for as much work as it does each summer fall.

[philoshop]

Nice looking pie, Grow!

 

My grandmother used to make a lot of different vinegars: dandelion, plum, rhubarb, crab-apple, horseradish...

They pickled a lot of the food from their farm, both meats and veggies, so she knew which would work best to compliment the basic flavors and textures.

She did a wicked sauerkraut that was actually closer to Korean kimchi. A sinus experience for sure, especially with breakfast! She never had a problem motivating a bunch of teenagers to get into the field.