Showing posts with label kids. Show all posts
Showing posts with label kids. Show all posts

Wednesday, March 18, 2020

What We Did Yesterday Diary

Monday gave us the remnants of school, and Tuesday truly slowed. I find that the days start to run together, so with four kids and don't count anymore numbers of chickens, I'm doing my best to make each day meaningful and remember what we (I) did to keep sane.

Yesterday, I met my friend off campus to pick up seven splash marans eggs to start for our annual kindergarten hatch which will be held in my own dining room this year. I fetched MB's kindergarten packet along with a neighbor's daughter's at the preschool, and then went home. Because the kids can't come in, I created the day 1 video for them to see.
Right now marks the first time in four years that I've been a SAHM again--and for all of you moms who have been doing it a million other ways, I salute you. It's hard to mom no matter how you do it, but I have really been missing the home time that I probably misused over the years. Now, I see it as an opportunity to catch up, do different things, and get back to what my hero, Martha Stewart, calls homekeeping.

In the gardening department, I managed to rake out the front garden beds of winter leaves, divide out my lambs ears, spread pine straw, and also dig out enough stones on the property to make a winding border up around the roses I planted last spring. 

Took a break from the yard to do math with the Dawg, my independent fourth grader, who suddenly wants a presence sitting by him to do schoolwork. Then, Marsh and I logged onto Seesaw to watch his teacher read some of James and The Giant Peach, the "chapter book" that they've been reading in class. 

Later, I marinated chicken thighs for dinner, and broke up Peep, and some misguided eighth grade girlfriends, who apparently thought I would allow them to meet up at the movies, which is most probably already closed. This kicked off a phone call to the middle school principal, and a reminder for all on the parent org page that THIS IS NOT A SNOW DAY. 

There are things that I could do all day, but some of the time feels lost to thought or worry. I'm saying this because if anyone I know is reading this and maybe feeling the same way, you're not alone. Something that I think about a lot is how no matter what older birthday you have, you're still basically doing life for the "first time." None of us really know what we're doing, but we're improvising. 

As a Gen-X kid, I did read a thread that gave me a laugh. The gist of it was that we are the original latch-key kids--we've trained to be alone at home all of our lives. For me, that's definitely true. I've spent afternoons with two younger kids who got tired of their big sister bossing them around, done homework unsupervised, and fixed countless family dinners. (If you're reading this, MOM, this is not a dig on how we grew up. Parents did, and continue to do, what they had to do to keep the family afloat. Hardworking, middle class families continue to struggle.) 

I remember developing a big imaginary life while home alone. I watched cooking shows obsessively, and talked myself through the meals that I invented in the kitchen as if I were conducting my own show. There was the summer that I picked all the produce in the garden, packaged it up, and pulled it along in my red wagon to sell to our neighbors. By the time the internet came along, it was high excitement to realize that via compuserve, I could talk to other people my age in different places. Can you even remember a time that having a pen pal, and trusting who they were on the internet was ever a thing? Today, I'd rip the device out of my child's hand, delete the app or change the password and move on. How do I tell them that was how I met my best friend over 25 years ago?

Digressing, I grilled the chicken, served over a dressed slaw with sliced tomatoes, and poured a healthy slug of vodka on the rocks. Let's just call it "preparing for a life without mixers."


Thursday, July 21, 2011

large, overdue batch: blackberries

By the time blackberries came in season this early summer, I was pretty excited. I also quickly discerned that my kids were approaching pro-rural status and was ready to test their picking skills. Son, 8, daughter, 5, and baby in a backpack managed to get out to the farm, pick 5 pounds of berries, and get home inside of an hour. We pretty much rock in the produce procuring process.



Blackberry jam making was my first go at making anything beyond a cobbler with this miraculous fruit. I'd been admonished about seeds, perplexed by articles fussing over how to remove them, which mill worked best, and admittedly I as a little worried at how I'd handle them. I made a few missteps, but putting on my black apron was the smartest thing I did all day.


My main mistake was thinking that I could put whole, fresh berries through the food mill. I didn't realize that they really needed to benefit from cooking before the seeds would begin to give from the berry flesh. Let's just say that the squirting of fresh berry juice gave me pause to consider my process. I cleaned out my food mill---and since it always comes up in posts, I'll mention that I use the KitchenAid food straining attachment to my stand mixer. Once I cooked the berries, the mill worked beautifully.


Due to quantity, I doubled my recipe and turned out a fantastic product. I really didn't know it would be such a hit, and now I'm sort of sorry that I waited so long to go for a second pick. Daughter ended up with almost 4 pounds of berries for a good friend, and I came away with just enough for a cold-pressed shrub. No complaints, I just feel bad that I don't have enough as I'd like to go around.



Blackberry Jam


~5 pounds of berries
9 cups of sugar

4 TBS lemon juice

2 pkgs. powdered pectin

1 tsp. butter (to reduce foaming)


Cook the berries in a non-reactive pot over medium heat until they're soft and begin to burst--about 15 minutes. Feed berries through a food strainer, mill or sieve. Discard the solids, and put the puree back in your non-reactive pot. Bring to a boil, add sugar, butter and cook until the mixture boils again. Skim off any foam. Add pectin, and bring to a boil once again. I tend to use a candy thermometer, and would cook until the blackberries reach 220 degrees. Turn off the heat, and ladle into sterilized jars, being careful to wipe rims, then adding lids and rings. Process in a water bath canner for 12 minutes at a rolling boil.


On a side note, this was the first time that my little girl helped in the jam making. She carefully counted out lids and rings to match jar quantities, sorted berries and stirred the pot. We both had a good time, and had 13 pretty, half pint jars to show for it.

Thursday, August 5, 2010

what's your favorite thing?


My son has been following me around the house asking me this question for days mainly because he loves the answer. He teases me, challenges me, and laughs with hysteria as I answer, "plum jam" every time.

Him: "Don't you know that PEOPLE are more important than plum jam?"
Me: "Noooo...nothing is better than plum jam."
Him: "OH COME ON! You like Baby better than plum jam!"
Me: "I'm not so sure..."
Him: "Mom. I'm your son. The care of others comes first."
Me: "Stop with the guilt tripping. I'm all UH-BOUT some plum jam!"
Him: "Name your three favorite things!"
Me: "Plum jam, plum jam, plum jam!"

I've never thought a whole lot about plums. Sure, summer rolls around and I cut those luscious California black plums into eighths for snacks, but I've never really thought of them outside the odd offering of a sauce next to duck or turned into prunes which Mom would warn to never eat more than two of.

But, when my parents decided to go out of town and left me with a sack of plums, I decided to turn them into jam without much of a clue as to how I was going to accomplish it. Do you peel the plums? How much sugar do you use? The recipes vary, but I decided not to peel them, and chose to lower the sugar content because most times I felt like people were calling for way too much.

What I came up with astounded me. It is the most heavenly pinky red color and tastes like heaven. This summer I've canned like a locavore, but I'm really glad I took a leap and used these West coast beauties.

plum jam

4.5 cups chopped, pitted, unpeeled black plums
2 TBS fresh lemon juice
1/2 cup water
1 package of pectin
6 cups sugar

Chop your plums and place them in a large pot with the lemon juice and water. Cook them on medium-low heat for ~20 minutes or until soft.


Once soft, add the pectin and bring the mixture to a rolling boil for one minute. Then, add the sugar, stirring constantly. This is the first time that I've used a candy thermometer to really look for accuracy in temperature, but I found it was very helpful in watching for 220 degrees. This resulted in a really nice semi-firm set.


As you can see, the plums cook up just beautifully. Next, ladle the hot mixture into prepared jars, and add lids and rings. I ended up with 4 half pint and 5 four ounce jars of jam. I am really glad I used less sugar, and truly would even consider lowering the content to around 5 cups. This has been probably been the most delicious fruit preserve I've made this summer. Maybe I'll consider red plums when I'm finished putting up the 1/2 bushel of peaches I just bought!