How We Process Tomatoes, Raspberries, and Pumpkin

We cut the tops and the ugly bits off, place in a stock pot (NOT aluminum, the acid in tomatoes will eat through aluminum), mash a bit with a potato masher, and then bring to a boil. Boil at a low flame setting until the tomatoes go all mushy and soft, let cool a bit, but into freezer containers and let cool some more. We then put the containers in the refrigerator when cooled, the freezer. Simple. Note* This is only safe for freezing.

Raspberry jam: 1/1 ratio of fresh raspberries to sugar. Boil down a bit, until jam consistency. Pour into jars. Done. I don't add pectin since the berries have it naturally. It is wicked good and a little scary when boiling- it looks like bubbling, gurgling hot lava. We then refrigerate, but you can pressure can them at this point too.

This year's harvest was affected by the late Spring frost. We didn't get any berries in the Spring and Fall berries are sparse. I am collecting a handful each day, rinsing, and adding to a container in the freezer. I hope by the end of October to have enough to make enough jam for us over the winter, but it is unlikely.

Pumpkin: I used to skin and boil chunks but this year I decided to halve the small sugars, de-seed, and bake. Baking retains more flavor and mineral/vitamin content. When they are soft, I let cool and then scrape out the good goo. I measure out 2 cups per bag, push the air out, seal, and freeze.

I buy my pumpkins for the most part. Despite actively vacuuming off the squash beetles with my shop vac every day, I lost the war. I won't use chemicals so I am dreaming of the summer at the farm when I will use chickens to de-bug my precious pumpkin plants. Pumpkin is my favourite vegetable ever. Pumpkin curry bisque is my favourite food. With crusty sour dough....yum. Pumpkin pie smell is my favourite smell ever and I am currently working on trying to convince through blog comments my favourite soap maker to make her Chai soap (smells the same) into a shea butter body creme, a linen spray, and a super fat soap.

Growed Up

One of my recent favorite blogs to read posted a picture of a Colorado sunset. That made me homesick for something I haven't known for a long time.

Sometimes I get called out on my childhood stories......"I grew up in Eastern Rural Colorado..." or, "I grew up in South Side Chicago....." or, Greeley, CO or Jennings, Sulfur, LA, or Kanankee, IL or Iowa.

All are true. So, where am I from?

All of those places and experiences shaped me in major and heartbreaking ways. Even when we move, I will call Iowa home. We moved to Iowa when I was 16. But sometimes, when I am driving home from the night classes at the rural campus I teach at, I get a pang of homesickness for the vast, yet anything but flat, open spaces of Eastern Colorado. The wide open sky, so little light pollution that you can actually see the stars (even the Milky Way), the clean smell of the wind, and how you can see trouble (both the metaphoric and the tornado kind) coming from miles away- even watch the devastation from a safe, yet beautiful distance. I miss the noise of wildlife and the quiet after a blizzard. The sunsets are so achingly beautiful that I cried at age 14 when I was told I had to go back to Illinois. You see, in that home I was loved, nurtured, and treated like a human being. Forever will the landscape surrounding that farmhouse be tied to who I am.

When I moved to Iowa I was on my way to being on my own. I met Dear Husband shortly after and a couple of years later we married and began a different life together that I had only known in brief encounters and on the ranch in Colorado. We made a home that makes its foundation on respect for each other and fostering our creative lives.

We are about to move again. Not next week or even in the next year, but it is impending and change is coming. We will be faced with the question yet again. We will say Iowa because it is simple and true. Iowa is very much woven into who we are now as a family. We will bring that with us. I will carry all of the places I've been in my heart.

Thank you for the memory.

Chai

What's in it:

• 1 cup water
• 1 1/2 teaspoons raw sugar

Then the spice mixture, your choice of the following:

• 1 whole cardamom pod
• 1 whole clove
• 2 black peppercorns
• 1 piece of cracked ginger
• Cinnamon or Cinnamon stick
• vanilla bean
• nutmeg
• anise
  

*Hint: Don't start using all of them!

Then:

• 3 teaspoons black tea leaves
• 1/2 cup warm milk

1. Combine the water and sugar in a small saucepan, and bring to a boil. Add the cardamom pod, clove, peppercorns (or your choice) and tea leaves. Remove from heat, and let the mixture steep for 2 to 3 minutes. Strain into a cup, and fill cup the rest of the way with milk. Sit back, relax, and enjoy!

So there you have it Angie, :), my Chai recipe is really a template for making your own. I found this template on some recipe site that I don't remember and modified it a little. Only the process is from that.

Setting New Fashion Trends

This morning I missed filing some paperwork by 5 minutes. That's not really a big deal. Then we ran late to get ready for music class. I put Lil'Bug's pants on over her pajamas and didn't notice until we were there. You know what else I noticed once we arrived? My pants were on backwards. How does that happen? Elastic waistband for one. Ok, I have no excuse really.

So I discreetly pull a protesting tot to the bathroom for a potty break she does not need AND she proclaims loudly for everyone to hear that I am taking off my pants BECAUSE THEY ARE ON BACKWARDS! Gah. Now they think we eat fried butterflies and I can' t dress myself.

New most embarrassing moment? Definitely a contender.