I a slept until almost 4:30 AM, a very good night for me.
We knew a storm front was moving in this afternoon so we did our errands early. We went to the processors and picked up the cured meat from the hog. We pass a place that has a few buffalo and every time I take the camera they are out of sight. Today, I didn't take it and 8 were in nice range.......We won't be going in that direction for a long time now since the only reason is the meat plant.
We picked up a few supplies at the small local market and got gas for the truck.
The front came in around 3 pm. Blew like crazy; rained some; snowed some but now the sun is shining. It is still very windy. Nothing will stick at the temperatures we are having.
I had thawed two packages of peaches several days ago and knew they had to be worked up. I thawed them to make jam and jam I did. I made a regular 4 cup batch with pectin and then just cooked the remaining 3 cups with 3 cups of sugar until I thought the were the right consistency.
The quart jar is the old-fashioned kind of preserves.
I have the second package of ground hog fat thawing and will render it tomorrow.
We knew a storm front was moving in this afternoon so we did our errands early. We went to the processors and picked up the cured meat from the hog. We pass a place that has a few buffalo and every time I take the camera they are out of sight. Today, I didn't take it and 8 were in nice range.......We won't be going in that direction for a long time now since the only reason is the meat plant.
We picked up a few supplies at the small local market and got gas for the truck.
The front came in around 3 pm. Blew like crazy; rained some; snowed some but now the sun is shining. It is still very windy. Nothing will stick at the temperatures we are having.
I had thawed two packages of peaches several days ago and knew they had to be worked up. I thawed them to make jam and jam I did. I made a regular 4 cup batch with pectin and then just cooked the remaining 3 cups with 3 cups of sugar until I thought the were the right consistency.
The quart jar is the old-fashioned kind of preserves.
I have the second package of ground hog fat thawing and will render it tomorrow.
