August 12, 2006
-
We Be Cannin’
(a brief post)
I’m back from a mediocre book sale and wonderful birthday party.
~~~~~
Today was a day for canning.
pints and pints of blueberry and blackberry syrups and juices
And rhubarb juice
(shown here with blueberry juice ice cubes)
tonight, I’m making a carrot/orange/lemon/lime marmalade
(ODD, I know, but heavenly, trust me!!)
And I could drink more of the rhubarb juice but I think I’m more in the mood for this:
And the sun is setting in the back field and it calls to me
(as does this sweet smelling little girl on my knee)
I will listen, and go.
“How strange and wonderful is our home, our earth, with its swirling vaporous atmosphere, its flowing and frozen liquids, its trembling plants, its creeping, crawling, climbing creatures, the croaking things with wings that hang on rocks and soar through the fog, the furry grass, the scaly seas.”
- Edward Abbey
Comments (29)
So glad you’re back.
That rhubarb juice looks yummy.
Mmm looks tasty. I hear you about the sunset calling to you. Peace.
My Grandpa used to always make me rhubarb pie when I was little so it’s special to me, I bet rhubarb juice is lovely! I really love the posies on the pictures below, the colors together look neat, very cool.
I LOVE marmalade on toast! Oh, my aunt used to make strawberry/rhubarb pie. The cupcakes look so goood! Glad you had a good time and glad you are back home.
Love the birthday mini cake tree!!!
And the canning… YUM!
You made me feel the need to take a walk… but for me.. Florida thunderstorms are justa’ rollin’— Bam! Boom! Crackle! Lights a flashin’…
~*~*~WeLcOmE HoMe!!!~*~*~
Mmm! This post made me hungry.
I hope you enjoyed the sunset. 
I seriously want to come up and go shopping at your place. Do you ship? I’ll pay shipping.
I would love a peek into your pantry! mmmmmmmm!
Sign me up for an order too- I’ll even return the jars!
I imagine both beverages are very healthy indeed. You’ll live to be 100 I’m sure.
How do you make rhubarb juice? I love rhubarb and like to roast it in the oven but it does need sugar. Do you use sugar in the juice or do you sip it as is.
How wonderful!
I have to make some jam.
I have the berries in my freezer to do so.
We have drunk a lot of red wine over the past few days……..good friends and good wine.
beautiful, beautiful, beautiful!
You, my dear are living the wonderful authentic life indeed…I only hope that I am as happy, free, and young, and inspiring at the age of 38!
I LOVE your posts!
xo
*Happy Sigh* Everything is so lovely!
It takes a true artist completely in love with color and textures and forms, etc to come up with the delightfully, colorful, yummy sumptiuals you make. Truly lovely in all senses!
(-:
(and a cupcake tree! What a wonderful idea!!)
You make me long for my days as a young mother. Back when we had the farm. Blessings abound
I always enjoy reading your post. I envy you for the type of mother you are and for the way you raise your children. You do live an authentic life and that is so wonderful. It makes me always long to do the same such as grow my own garden or make things from scratch, but i dont know how. I dont think that would be too easy living in Michigan. I would love to learn from you.
I love your back field (=
You inspire me!
you’ve been busy!!!
Pass me a glass of “Juice?”
The last photo looks like heaven.
Those cupcakes look delicious! It’s strange… I went to a birthday party yesterday, and they had a cupcake ‘cake’. I’d never seen one before. It was awesome!
That rhubarb juice looks great, too. Have you ever had rhubarb wine? Prairie Berry winery makes a great one. It is called Red Ass Rhubarb, and it reminds me of eating a piece of toast with butter and strawberry rhubarb jam on it.
Are you sure you don’t live in heaven? That all looks sooooo good.
Heaven was my thought exactly. But you have made it that way – so amazing.
Do you have a favorite canning/recipe book? We just picked about 30 cups of blackberries, which could make some tasty syrup…except I don’t know how.
I use “Putting Food By”, “Preserving The Harvest” and “Ball Blue Book”
to make blackberry syrup take 4 cups blackberry juice and mix with 4 cups sugar and simmer until dissolved. Add 1/4 cup of lemon juice and can in sterilized pints for 15 minutes.
(I make the juice by crushing the berries with a potato masher and simmering until they fall aprt and them strain the pulp out)
Oh thank you!!! I will see if the library has those books. I will definitely try making that syrup! It must smell heavenly at your house with all the canning.
All of your photos are great – but the last photo is simply stunning!!!
Beautiful. You need to write/photograph a book. Yes, you do. Lisa