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We have been canning. We’ve been canning a lot. There’s more canning to do. I detest canning. I say that every year toward the end of tomato canning season, but I start over again the following summer. We’ve also been assessing the house and what projects we want to tackle in preparation of selling. It’s difficult to adjust the changes we’d make for ourselves and the things we’d do to make the property attractive to a potential buyer. We’ve also dusted off D’s old resume and updated that. Searched the internet for potential jobs in areas we might like to relocate in. Daunting. Over on And Another Thing, I take on making bread dumplings (houskove knedliky). Guess who wins. Ah, the joy, the satisfaction, the aching back and legs. Today marks the first round of tomato canning from the garden. A small batch, 10 1/2 quarts. [caption id="" align="alignleft" width="410" caption="Tomato Puree"] [/caption]
I hate it while I’m doing it, but I love it when I can grab a big jar out of the pantry on a snowy winter day. Onward…to the Advil bottle. |
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