DW picked the last of the beets today. I am getting ready to slow roast
them, then peel and slice, and then pickle them. Plan to use one of the
Ball Book recipes. Any advice from this group, it's been years since I
pickled beets? No advice from Barb please, I know she hates b**ts. <VBG>

Also the fig crop is starting to come in. Since we put bird netting over
the tree we are likely to get a lot of figs. Have fig preserves and fig
jam in mind at the moment.

Getting ready to fire up the gas grill and roast some Anaheim chiles to
use for chiles relleno this evening.

Put my large roasting pan in the oven yesterday and cooked two large
pork butt roasts for about 4 hours at 350F. then pulled the meat with
two forks ala Barb's method. Meat is in three large vacuum bags in the
freezer. Our daughter is renting a beach cabin at Crystal Beach, TX for
a week and we and our multitudinous descendants will descent upon them.
We're taking the pork with BBQ sauce for sammiches, a large spiral cut
honey cured ham, 6 lbs of hamburger meat and some chickens for grilling
or smoking. Seems the cabin comes with a grill and a smoker. First
vacation for us in about fourteen years so we're looking forward to it.
Of course we will take a case or two of home canned green beans,
blackeyed peas, jellies, jams, pear sauce, etc with us too. Thinking
about having some tee shirts made for us and the descendants. Trying to
come up with a catchy logo for them.

George