Random and Unrelated

Happy Tuesday! It's been way too long since I blogged - thirteen days, to be exact. A lot has happened, and yet, not much.

1. We're 3 weeks into our Community Supported Agriculture group (CSA) and I've thoroughly enjoyed my drive of solace every Tuesday morning. I've been thrilled with the produce, too.

2. I have a kidney infection that, in hindsight, has been around for about 2 weeks. The side effects for the antibiotic they put me on are scary. It's the same drug they use to slow the onset of anthrax. The doctor hopes to get me off this one to something more specific once he knows what type of bacteria got me into this mess. So, I also can't nurse Evan while I'm on it. We were down to once at bedtime, but it appears that most likely this will be the end of that. Mixed feelings, a little sad since I didn't really know it was coming, but ultimately it will be good. He's 22 months.

3. I made jam today. I started with a quart and a half of strawberries, and was going to make a small batch for the fridge, but things kind of got out of hand and before I knew it, I was dragging out the supplies. I ended up pureeing them (thanks, Carrie, for that great idea!) and adding pureed raspberries and about a cup of applesauce and making spreadable fruit. Well, it was going to be sweetened only with fruit juice concentrate, but it was a little tart. So the whole batch has only 1 cup of sugar, which isn't bad, considering. I ended up with 8 1/2 pint jars, for about $3 - not bad at all! (I had a lot of the items on hand) and it turned out pretty great. I was surprised!

StrawRazApple Jam

3 cups strawberry puree
6 oz box raspberries, pureed.
enough unsweetened applesauce to make the whole batch 5 cups
1 cup 100% juice white grape raspberry concentrate (thawed, from the can, do not dilute)
1 scant cup sugar (optional - you could use stevia if you wanted, or nothing if your berries were sweet enough, but tasted it and chose to use sugar)
1 box no-sugar needed pectin
jars and lids

Puree fruit, stir in applesauce, concentrate, and gradually add pectin. Bring to a boil, add sugar, return to a boil, stirring constantly. Ladle into jars and process, or try the inversion method, or store in the fridge and use it up fast. This is an adaption of a recipe from the Ball brand no-sugar pectin. It said it would yield 6 8-oz jars but I got 8 full ones.

4. I love my husband. A lot. That has not changed since last I blogged.

5. My parents are so sweet. They came over this morning to watch the boys and when I got back the yard was mowed, the clean clothes were folded, my mudroom was straightened, and more. They have always been great parents. This also has not changed since my last post.

6. (and final) after a sticky, humid and hot several weeks in a row, today is the perfect day. 68 degrees, sunny, low humidity. It's perfection. This has been a great weather day!