Category Archives: reblog

Christmas Recipes: Homemade Stuffing

Christmas Turkey or Christmas dinner would not be the same without stuffing now would it…Here are some of my festive stuffings for you…I hope you enjoy and my thanks go to Esme for having me over to guest post on her wonderful blog…Please pop over and have a look there are some lovely recipes from around the world and all tried and tested 🙂

EsmeSalon

turkey-84976_1920
Wow..where does the time go??? We think we have lots of time and then that clock just whizzes around and before we know it…Christmas is upon us…

View original post 1,275 more words

Christmas Pickles…Ho Ho Ho!

Christmas before we know it…It will be here and upon us…Every year I try to get ahead of myself and it has taken a lot of years for me to do that…Here are your pickles all in one post…Enjoy!

EsmeSalon

jar chutney christmas

Thank you, Carol Taylor for your awesome monthly posts.

Visit and connect with Carol via https://twitter.com/TheRealCarolT
Blog: Retired? No one told me!

Prepared, tried and tested by Carol Taylor as

well as her new blog Carolcooks

It’s that time of the year when we think we have a while to go before the Big Day…Christmas..and then we realize the weeks have just flown by and we haven’t done nowhere near everything we should have done ….Some things take a while to ferment and be at their best like pickled onions others like the cucumber pickles you can do at the last minute.

View original post 1,700 more words

Quote Challenge – Day3: Tribute to Adi Da

My pixie friend always succeeds in making me think…I love her posts always a little controversial but well written and thought provoking and I like posts which when they aren’t recipes stretch the grey matter. I hope you enjoy the read 🙂

Save the best for last! Oh, of course, you know I would do just that. Why not, coconut? We want to really taste in our mouth all the pleasure we could get from that one last bite and so, we always save the best part of anything for last. That makes me wonder if it was Eve or Adam who took the last bite. Damn ancestors! Now, we are all suffering from their “original sin”. I mean, you know, they could have, at least, have had the goddamn maturity and common sense to consider the consequences of their action before taking that bite. Hey, there were oranges and pears and papaya in that paradise too…why do they have to mess with the apples?!?

Ooopppsssss…no, Adam and Eve are not my topic. Pardon, I am an old pixie and having trouble with the onset of dementia.

What I meant to…

View original post 1,243 more words

Spice It Up…………………

Chillies..Now that’s surprise..ha ha….a lovely hot sauce…

This one is definitely a keeper and one I will certainly try because as you know I love anything with chilli.

chili-1746451_1280

 

What do you do with an over abundance of chile peppers? Well, you marinate them, you make relish, you grill em and you make hot sauce! Lots and lots of hot sauce. Lots. I love making hot sauce. Bu…

Source: Spice It Up…………………

I Need To Tell You

This made me cry….Not many posts move me like this one …It is searingly honest and this lady thoroughly deserves her accolade from WP…..Have the tissues handy when you read this it made me think of other brave ladies who are close to my heart…You know who you are…Much love xxxx

I'm Sick and So Are You

One day, lamenting the fact that my hands were in so much pain I could not finish coloring a page in my snazzy new adult coloring book, I was met with this unsolicited advice:

My hands hurt, too, but I just take my time and if it takes me a week to color a page then it takes me a week. Remember, it’s not the destination, it’s the journey. 

Cool story, bro, but you’re going to have to take your candy coated zen master bullshit elsewhere because I’m telling you my hands hurt. I’m telling you that these hands used to wedge clay and spend hours at the pottery wheel without so much as a cramp or an ache. Now, there are days that I can’t open a pickle jar.

These hands used to garden and grate and chop and slice and type and write and color and do all…

View original post 789 more words

Jalapeno Jelly

Jalapeno Jelly
Doesn’t that look amazing? Just look at the colour it just screams eat me! I have never heard of Jalapeno Jelly or tasted it in my life…… I can just hear some of you saying she hasn’t lived…Well, when I get to taste it…I have to get some pectin first or make my own I will let you know…Have you eaten it? Or made it? please let me know in the comments.
I have never been so excited about trying something for a while….
Angie can normally be found over on Blogspot and her blog is called Learning to Live Free..She is one amazing lady …I just read what she has canned and does open mouthed most of the time she is awesome. So don’t take my word for pop over and have a look for yourself.
Now over to Angie and her recipe for Jalapeno jelly.
Let’s Make Jalapeno Jelly!
First – I have to say jalapeno pepper are hot so precautions need to be taken. Do not touch the peppers with your hands while removing the seeds and the white flesh from inside, use gloves if possible. I used a fork and knife being care not to touch any of the pepper.
What you will need to make Jalapeno jelly:
12 ounces of medium to large jalapeno peppers – sliced in half, no seeds and no white flesh.
2 cups of apple cider vinegar
6 cups of sugar
2 pouches of Ball liquid fruit pectin

A few drip of green food color (optional)

Measure your sugar and set aside in a large bowl.
Remove the liquid pectin from the pouches into a cup, set aside.
In a food processor pulse the jalapeno peppers with 1 cup of the apple cider until blended but still has small pieces.
Measure the jalapeno mixture and add more apple cider vinegar (one cup) to make 3 cups total.
In a large pot add the jalapeno mixture and bring to a boil and simmer for 15 minutes.
Add sugar and bring to a rolling boil that cannot be stirred down.
Add pectin and bring to a rolling boil that cannot be stirred down and boil one minute.
Remove from heat and skim off foam if needed.
Fill prepared half pint canning jars leaving 1/2 inch head space.
Wipe rims clean and apply lids.
Process in a water bath for 10 minutes.
Makes 8 half pint jars.
NOTE : If you want smooth jelly do not process a lot and run through a cheese cloth to remove pieces. However, I find a few small pieces makes the jelly more interesting.
Serving suggestions :
On a larger serving plate put a bar of cream cheese, allow to soften at room temperature. Pour a half pint of jalapeno pepper jelly over the top and allow to run over the sides. Arrange crackers around the cream cheese and jelly.
I also think jalapeno jelly will make a wonderful glaze for pork or baked chicken.
I hope you enjoy your jalapeno jelly and look forward to more delicious jams and jellies from my homestead.
By Andria Perry
 
Photos By Andria Perry
 
Thank you, Andria, for letting me share this wonderful recipe. If you enjoyed it please pop over and leave a comment on Andria’s blog.
Until next time stay safe, have fun and laugh a lot.