- This topic has 31 replies, 5 voices, and was last updated 5 years, 3 months ago by
.
-
I have been diligently picking blackberries on our terrace ever since they started ripening. A single red one remains, but I picked the last ripe one on Monday morning. I had hoped that with these, and some from my husband’s woods, that I would have enough for a single recipe of seedless blackberry jam, but my husband discovered that the trees in his woodland have now shaded out most of the wild blackberries, so I had to make do with the additional few he found. After I’d removed the seeds, I only had a scant 2 cups, and the recipe calls for 3 ¼ cups of crushed fruit. I was going to buy frozen strawberries to make up the difference, but the store only had an off brand. However, the fresh strawberries looked surprisingly good, so I bought a pound, and that gave me enough fruit. I made jam this evening, using my Ball Jam Maker—the one that does the stirring for me—then filled 3 one-cup jars but only had enough to fill an additional half-cup jar, with a bit of jam left over that went into the refrigerator. I processed the jars, and I heard four pings, so the seals should be good. The jam has great flavor, so I’m happy with this batch, even if it is not an all blackberry jam
My guess she's never been trained to cut big hunks of cheese because it isn't a common request. Otherwise they'd have knives available without having to go in the back. We've been getting Genoa salami from the deli at the closest WalMart lately, I have to say their clerks do a good job of paying attention to our instructions.
I bought some food at a drive-through fast food place recently. It came to $10.10. I handed the clerk a $20 bill and a dime. He had to ask someone how to enter that so he could make correct change.
As Art Buchwald used to say, you can't make stuff like this up!
- You must be logged in to reply to this topic.