Lots of Extra Produce?

Days of Awe

We are coming upon a somber and serious time, really a a month of introspection and repentance. Tonight (Wed) is Rosh Chodesh Elul. Don't let the weird words throw you. That just means the new moon, Rosh Chodesh, which is what the Hebrew calendar is based on and the name of the new month, Elul.

From tonight, through Rosh Hashana, until the culmination of Yom Kipper, we are all to look at our lives, reflect and seriously take stock of ourselves.

Sound like a weird, Jewish Lent. Funny thing here. These 40 days are God-ordained. Those 40 days are pseudo-Holy Days, man made. Strange, isn't it? There are always imitations of the real thing.

From the Hive....

Checking on my bee hive this morning, I found ten very full frames of honey. You'll never guess how good this stuff really is for you. Take a peek over here to educate yourself.

And, you know that honey is not the only great thing that comes from the bee hive. Check this post out at Beneficial Bee on how to make beeswax lip balm.

Fun Snack Idea

I don't know about you, but around our house I make two snacks a day. It's almost always fruit in the morning but something a little different most of the time in the afternoon. And often I am stumped as what to offer. I hate to hear, "Again?" from my children.

I saw this recipe in the Family Fun magazine that was in my mailbox today, so I thought I'd try it:

Sticks and Stones

4 tbs. butter

3/4 cup frozen orange or apple juice concentrate

1/4 cup brown sugar

2 tsp. cinnamon

3 cups oatmeal cereal squares

2 cups pretzel sticks

1 1/2 cups whole almonds

1 cup raisins or dried cranberries

Heat oven to 300. Place the butter, juice concentrate and sugar in large, microwave safe bowl. Microwave on high for 45 seconds to melt the butter. Stir in cinnamon.

Spread the oatmeal squares, pretzels and almonds (NOT THE FRUIT!!) on a baking sheet. Toss to coat with the butter mixture. Bake for 30 minutes, stirring every 10 minutes. Remove from oven then stir the fruit in. Let mix cool completely and store in an airtight container.

Well, I did have a little less than half of these ingredients... the butter, sugar and some pretzels but they weren't sticks, so I made up my own recipe with what I had:

Jenny's Juicy Snack Mix

4 Tbs. butter

1/4 cup grape juice concentrate

1/4 brown sugar

3 cups Honey Nut Cheerios

2 cups mini-pretzels

1 1/2 cup cashews

1 cup dried apricots, chopped

Bake as directed above... but remember not to put the fruit in until it's done!!! (Can you guess what I did?)

Use what you have and bake your children up something a little different for snack today. And, consider doubling it and putting the leftovers in a gallon jar with a lid for another day.

Flipper

I was just upstairs doing laundry. I caught a glimpse of my Speed Racer napping. Wearing his flippers. Just in case.

Too Much Zucchini?

The zucchinis are coming off in droves. Are you able to use them up fast enough? You can only make so much zucchini bread! Here are a few ideas that I use.....

Zucchini relish - really, it is great.

Zucchini pickles - this recipe is from my sweet friend Becki. I made it, I ate it. Even my picky boy liked it. And, this is of utmost importance, it looks very pretty in the jar.

Minted Zucchini Salad - I made this with dinner tonight. I was looking for something that I didn't have to heat up, something cold for a hot day. They all like it, surprise, surprise! My dear daughter says to double the mint. :)

1/4 cup olive oil

2 T lemon juice

1 T minced fresh mint

1/4 t salt

Dash cayenne pepper

1 and a half pounds zucchini, thinly sliced

In large bowl, whisk the oil, lemon juice, mint, salt and cayenne until blended. Add zucchini; toss to coat. Refrigerate until serving. Yield: 6 servings

What We've Been Up To...

Canning, canning, picking and canning. Some sleeping in between.