Grape harvest is underway; hopefully the noisemakers will quit soon!
A rare focused capture of Oreo. (Tippy update soon, I hope.)
Ready for the ribbing! (Definitely fraternal twins.)This:
turned into this:
Heart-healthy, homemade, condensed tomato soup - YUM.Sign of the season:
Prepared for the weekend rain storm:
Sunday I'll be inside turning these
into applesauce, and these
into green tomato salsa!Good-bye, Byzantine; sire lots of beautiful babies!
That's it for now from . . .
5 comments:
Do you give out your recipe for your tomato soup? If so I would love to have it. It looks good.
Byz doesn't look too thrilled about being in that transport! Maybe once he realises he's going to have lots of wives???? I'm coming to your house to eat all of those yummies.
Byz looks so wide eyed~! Hope his journey was a good one and he was able to stay on his feet.
Green tomatoes was used to make relish here in Iowa. Green Salsa? never heard of that one. But I love salsa, so I'm sure it's good.
I love homemade applesauce.. Especially made chunky... You are going to be busy...
Never a dull moment for you is there?!! I've become a big fan of fraternal twin socks. I was slow to realize that they demonstrate personal craftsmanship. I'm doing it on purpose now and love yours!!
Voni, I'll type out the recipe below, with my alterations in paratheses.
5 quarts pureed tomatoes (at least; I core 'em and throw 'em in the blender, skins, seeds and all)
1 onion, pureed (can use onion powder in a pinch)
3 stalks celery, pureed (I rarely have celery on hand, so sometimes I add a pinch of celery seed)
1 cup butter (I used a little less of Smart Balance)
1 1/2 cups flour (I used two)
3/4 cup sugar
1/4 cup salt (I used a little less)
garlic powder
Make a roue with butter and flour, then add the rest of the ingredients. Cook until thick, then pour into clean, hot jars and process in a hot-water bath for 10 (15) minutes. To serve, reconstitute with equal parts water or milk, heat and serve. My guys won't touch Campbell's now!
Tiggeriffic, Farmgirl's recipe is called relish, but it has no sugar added and really tastes like a salsa, so that's what I call it. Brian says it's better than any store-bought salsa.
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