40 lbs down and 80 to go ...

The Labor Day Weekend started last night in the Rambin Kitchen. I froze broccoli, zucchini and patty pan squash. This morning I got up at 7:30 and by 8:00 was cleaning, blanching and freezing okra. Things were going along fine until the blanched okra was put into an ice water bath to chill, and then put into the freezer bags. David didn't tell me that handling cooked okra is like handling slugs. The things we do out of love...

The big project today was the Salsa. Thanks to Kathy R. in Eastern Washington for her wonderful guidance.

First, the tomatoes. I blanched, peeled and chopped 20 lbs of them.
I also cleaned 4 lbs of onions, 4 bulbs of garlic, 4 lbs of green peppers, and finally, 4 lbs of jalepeno peppers.

I had on the rubber gloves while handling these little babies, but boy, when I was cleaning out the seeds, I was coughing like crazy. Talk about fumes.

After all of the produce was cleaned, we chopped and chopped. David chopped up the onions and jalepenos, and I chopped up the green peppers and tomatoes. Was it worth all of the work? Oh, you bet. Look at these pretty jars of Salsa, all 21 pints of them.

Late in the afternoon, I peeled and quartered another 20 lbs of tomatoes to make spaghetti sauce. Now to let it cook down. Yum.
In the meantime, I'm in love with my current sock. I am knitting it out of Alpaca With a Twist's Socrates, and am loving every stitch and minute I spend with this sock. I'm calling this sock the Cabernet sock. Goes together nicely, don't you think?

The stitch is the corded rib from Charlene Schurch's book, Sensational Knitted Socks.

With this yarn, the stitch is a delight to knit.

Well, now to find out why the washer's spin cycle isn't working.

TTFN

Sue