Isabella Woodhouse wrote:
> In article >,
> George Shirley > wrote:
>
>> Don't believe I've ever eaten a popover, we mostly use either rice or
>> mashed potatoes to put the drippings on before we eat it.
>
>> I grow most of my own herbs and dehydrate or freeze them. This includes
>> two types of oregano, Spanish (what you buy in the stores mostly), and
>> Greek. French thyme, basil, Mexican Mint Marigold (a tarragon substitute
>> that grows well here)dill (both weed and seed), garlic chives, leaf
>> celery, and a bay tree.
>
> I, too, have a nice kitchen garden for my herbs. But try as I might,
> thyme just doesn't do well here due to the freezing and thawing. We did
> not have dill or caraway this year either. But I usually have fresh
> parsley until December. This year, I may cover it.
It is generally hot here so thyme, the English version, makes it about
two years and then I have to start over. The French version seldom makes
a whole year.
>
> Yesterday, I picked another 9 pounds of beans, until my back gave out,
> and that was only half of what is planted. But I should not complain.
> Next year we could have none. I can tell you one thing. Mr. Bill will
> definitely NOT be planting so many beans.
Last year I put up 40 pints of green beans from one 24 foot row. This
year we got enough to have green beans twice for dinner.
>
> But today I took a break from all the bean freezing (and gnashing of
> totally bored teeth) and made 4.5 pints of raspberry-blueberry jam.
Isabella, you're obviously not dressing right nor playing the correct
music for the chore. Try a nice Donna Reed dress, some pearls, high
heels, and some very good music of your choice. Works for Barb, works
for me. <VBG>
> Once again, I think I caught it before it got too stiff but had I
> followed the recipe instructions and use less ripe fruit, it would have
> been like tar! As it was, it was setting up in the jars before I even
> got the lids on! I don't know what it is but, with berries, mine always
> seems to gel way faster than the recipes seem to indicate. Anyway, it's
> perfectly delicious and darn pretty too. I threw in a couple ounces of
> Chambord for good measure. Yum! My cupboard runneth over.
>
> Isabella

Lawdy, you done put up more stuff in one year than I do in three or
four. Keep it up and we'll all have to move in with you.

Note: Ike's winds are starting to build up here.