QuirkyMom» November

Here comes Channukah Here comes Channukah

azxure — Mon, 06 Dec 2010 18:28:43 +0000

Channukah is a tad bit “early” this year (early being a relative term – it’s the same time every year on the Judaic calendar, but like all holidays, it floats on the standard calendar), starting December 1. Nope, no where near Christmas and it’s winter break from school (it’s a freaking Christmas break, call it what it is, kay?)

It is so early, I am down a couple of pay checks to fund all the commercial goodness of the holiday. Not a huge deal, but it made a difference in my choices. Everyone got goodies

Thanksgiving Dinner

azxure — Thu, 25 Nov 2010 22:54:55 +0000

Hair Pt. 2

azxure — Wed, 24 Nov 2010 18:25:21 +0000

Hair hair hair

azxure — Wed, 24 Nov 2010 15:37:49 +0000

You can’t read or eat my brainsssss

Disney

azxure — Mon, 15 Nov 2010 02:18:43 +0000

He’s feeling right at home *ducks*

Disney

azxure — Sun, 14 Nov 2010 18:13:57 +0000

So we drove 4 hrs or so to be back in sofl lol hello pink and teal!

Plum-Vanilla Preserves

azxure — Fri, 12 Nov 2010 02:13:31 +0000

I know, I promised it a week or two ago. Aren’t I always running behind? I’ve been canning in the kitchen lately – yum. I’ve made pear butter and apple butter and apple sauce and I’ve got more in the works (that’s just the recent batches).

So yah, the divine plum-vanilla preserves. I can’t remember where I got the recipe from, but hey, what recipe is original any more?
Plum-Vanilla Preserves
Ingredients

1 1/2 pounds firm-ripe plums, cut into 1-inch pieces (with skin) – to be honest, they can be a little mushy
2 1/4 cups sugar
2 vanilla beans, split lengthwise and halved crosswise
4 small cinnamon sticks
1 lemon
1 1/2 pounds firm-ripe plumcots (pluots, dinosaur eggs) or apricots, cut into 1-inch pieces (with skin) – again, can be a little mushy

Instructions

Put the plums, sugar, vanilla beans and cinnamon in a large wide saucepan. Squeeze the lemon juice through a strainer into the pan. Cook over medium-high heat, stirring occasionally, until the sugar dissolves and the mixture boils, about ten minutes.
Reduce the heat to medium and continue to cook, stirring occasionally, until a candy or deep-fry thermometer registers 220F, about 30 minutes, (To be sure that the mixture has reached the gel point, spoon some onto a chilled plate and put in the freezer until cool. The liquid should set; if not, continue to cook and retest after a few more minutes.) Remove the pan from the heat and let cool 30 minutes.
Meanwhile, sterilize four 8-ounce canning jars and lids
Return the plum mixture to medium-high heat. Bring to a boil, stirring, then add the plumcots. Reduce the heat to medium and simmer until the plumcots are tender, about 5 minutes. Discard the cinnamon sticks.
Fill the jars with the plum mixture, leaving 1/2 inch headspace, then seal and process

Variations
I like to scrap the vanilla beans in between step 1 and 2, stirring the seeds well into the mix as well as returning the actual bean pieces. Discard the large beans pieces before canning.

Step 4 has you discarding the cinnamon sticks – while I am not a cinnamon fan, leaving a stick in the jar adds to the taste.

Homework Hijinks

azxure — Tue, 09 Nov 2010 01:36:07 +0000

Malachai had a small bit of a paper to make up, so after fighting with him to do it, it takes all of a minute. So I had to check it.

The question was “What was the author trying to tell us in “Time Flies?” Use facts from the story to support your answer”

His answer? “The author was trying to tell us facts.”

Commence hysterical laughter.

Needless to say he had to change it somewhat, and I don’t think he did it properly at all, but hey, short of writing it for him I did my best mom-help-fu.

QuirkyMom» November

Here comes Channukah Here comes Channukah

Thanksgiving Dinner

Hair Pt. 2

Hair hair hair

Disney

Disney

Plum-Vanilla Preserves

Homework Hijinks

Apple butter next!

Ready for canning!

Pear butter!!

Thankful tree leaves sample (we’ve 25 of them)

Thankful tree