One of my very favorite summer chores is canning. I know, weird, but I love it.
There is something absolutely satisfying to me about sitting down, with a chipped enamel-wear dishpan and a piles of vegetables in front of me. I carefully and quickly peel each vegetable, quietly channeling the energy of all my grandmothers before me who did the same chore to ensure her family’s survival for another year. It feels primal to me, that desire to provide food and comfort, while it is not longer necessary to preserve my own food, the drive to do so is in my bones and manifests in my flesh.
The beets are all peeled and cold packed in jars, ready for the pressure caner, beets are a family favorite.
Carrots washed and peeled, I love the soft, translucent orange and light yellow of the roots when I peel them. I had planned on having dark purple carrots as well, but they had a different surprise in mind for me, something I will write about later.
Jars of raw packed carrots, they too will go in the pressure caner. They come out the prefect texture for eating, my kids will eat them cold right out of the jar and they are soft enough for the babies to eat too.
And last, but not the least by a long shot, a batch of sun ripened apricots fresh from a neighbors tree ready for the dehydrator. In the winter they will be soaked and cooked with buckwheat for a warm sweet breakfast, much like a breakfast my great-grandmothers would have served to their hungry loves on a cold winter morning.
This is a re-post from www.momzoolife.com
March 29, 2012
This salad is a lot like other salad recipes I have posted. I love a good vinaigrette salad and I am always looking for different combinations of ingredients. In this salad I especially loved the combination of bacon and feta cheese, very good! I really liked this salad, Dadzoo liked this salad and about half of my little punks liked this salad (my children with the more mature palates). It is defiantly a keeper!
Starting with the dressing we are going to need:
1 cup sugar
1 tsp salt
1 tsp dry mustard
1/2 cup red wine vinegar
1/2 olive oil (use the good stuff!)
1 tsp poppy seeds
Throw it all in a blender and mix well
For the body of the salad we will need:
2-3 Romain hearts shredded
(I was lazy and used a spring mix)
1-2 apples, chopped
1 pkg bacon, cooked and crumbled
1 pkg walnuts or pecans, chopped
1 pkg feta cheese
Toss all ingredients together with the dressing right before serving and enjoy!
Re-post from www.momzoolife.com
It seems like there are as many recipes for chicken salad as there are for potato salad, every family seems to have one they love and use all the time.
This is “our” recipe for chicken salad, it is very simple, very fattening, and super good.
Momzoo’s Chicken Salad:
2 cups chicken cooked and chopped
1 cup Mayo
2 Tbsp lemon juice
1/2 tsp salt
2 cup chopped celery
1 cup crushed potato chip
1 1/2 cup shredded cheddar cheese
Mix the Mayo, salt and lemon juice.
Add Chicken and Celery
Right before serving add the potato chips and cheese, stir well.
Serve on a croissant.
Enjoy, and try not to think of all the fat and calories…..
Because of Easter weekend and some sick family memeber (2 kids and a husband) I will be posting the seventh salad (Baby spinach and Citrus Salad) next week.
Have a wonderful Easter weekend!