Yesterday I almost had a heart attack. My kimchi post that I had worked on the night before vanished as I went to publish it. Luckily, thanks to the great minds behind WordPress, I was quickly able to find this tutorial on how to find all the editions you have made to your posts need be. Someone out there totally gets how computers can be some times.
But anyhow, on to those green socks and a little bit about making pickles. I started this pair socks over two months ago! Luckily the second sock is going much faster than the first given the pattern in deeply ingrained in my mind at this point. My plan was to have them done by father’s day, but that didn’t work out. My next plan was to have them ready by someone’s birthday (which is um, tomorrow), so I don’t realistically see that working out either. But soon, very soon. I am on the foot part of the second sock so it shouldn’t take too much longer. Next time I will certainly be doing the knitting-two-socks-at-a-time thing to see how that changes my sock knitting pace. I really were wishing they were all the same color, but typically when I go to knit something I skimp on the planning part. I just pick out what I want to make, gather the yarns that I have on hand and go…usually figuring out about half way through, that I’m going to have to throw in some stripes of some sort or another to be able to make the yarn last through the whole project…or in this case have two matching socks when all is said and done.
I’m pretty excited about a new book I got last week, Canning for a New Generation. I spotted it somewhere online last year towards the end of my canning and food preserving adventures, but kept it tucked away in the back of my head for this year. Last year I couldn’t dismiss how. much. sugar goes into preserving. SO much. I am not anti sugar completely, but we do try to keep our intake to a bare minimum, so this book is a must have for anyone out there trying to cut back in the amount of sugar that goes into preserving one’s harvest!
Honeyed bread and butter pickles are my first canned good of the season. AND the first recipe I tried out of the book. My verdict, perfect. I decided to keep one jar in the fridge for sampling, because no one in this house really can wait on pickles. Even the kids say they are delicious. AND they stayed crunchy! Win! A few others on my list of what’s next: Long-Fermented Kosher Dill Pickles, Sauerkraut, and some Blueberry and Apple Jam. I think this book may very well become my canning go to this year!
Linking up with Ginny today! Have a wonderful Wednesday!