We’re supposed to get snow tonight, though perhaps not much in this part of the state. We often tend to be on the line where the snow and rain meet. The ice and sleet line.
It’s already pretty cold out, and the sky has that pale gray, thinly clouded look to it that says “yes, something’s coming.”
We’re supposed to get rain first, later this morning, and then the snow tonight as the temperatures drop further.
So…I am here in my work area in the basement. I’ve got laundry in the wash, and I’ll work my way through all the week’s dirty clothes while I do more fun things like practice making little zippered pouches or drawstring bags and finish Julia’s Halloween costume.
Oh, and I’ve also decided it’s a perfect day for a Harry Potter movie marathon. Sorcerer’s Stone is playing now.
Anyway, that’s what I’ll be up to today, for the most part.
I made a batch of baked beans again yesterday. I’ve decided that when I have a day off mid-week, that’s what I’m going to make. Not just because they’re yummy, but because we’re trying to keep our heating costs down this winter, and if I’m running the oven for 6 hours to cook the beans, not only will that throw off a little warmth, it’ll also make the house smell fabulous.
Besides the usual morning stuff – coffee, breakfast, making lunches for people, getting everyone out the door to work or school on time, doing most of the laundry, and ironing all of Bill’s clothes – I clipped coupons, perused flyers, planned my attack, and headed off to the stores.
I don’t know why I haven’t made these until now. So simple, so warm and sweet and savory and yummy.
The recipe is part of a collection of family-and-friend recipes my mother put together before Bill and I were married. This one came from Bill’s mother. Actually, from his mother’s mother-in-law. And who knows where it came from before that.
And I’ll say right up front that one day we will have a better one. This one gave us some problems, but we are new to the business of making sausage, and we figured this would be nice and simple to use.
It is, but it takes superhuman strength to operate. Fortunately we had John with us, who, thanks to carrying around his small children, has massive biceps and the strength of ten men. Or five, at least.
I had a few folders on my desktop. Images of various things I made recently – mostly canning projects.
I looked through the folders right now and, frankly, the pictures are horrible. Mostly horrible. Nothing worth posting. In some cases, not even a complete series of process pictures…or no pictures at all of the final product.
So I dumped them. I’ve got one good set, and I’ll write up that post another day this week.
I’ve made a few batches of this salsa, first in 8 oz jars, and, later, after we realized how good it is, in pint jars. It doesn’t have quite the same flavor as the Roasted Tomatillo Salsa I wrote about a while back, but it’s pretty similar and very, very good.