O man, we just got home from a 12 day road trip for my baby sister’s wedding and seeing our families. I’m both wiped and refreshed.
Picture of the bride and groom.
Ok, I’m back. Here’s my video this week. I tell you the top 3 things I’ll be preserving this week. Our garden EXPLODED while we were gone. I’m looking at so many tomatoes coming up n the next few weeks. Right now I’m swimming in summer squashes and I’m just starting in on some pickles. YAY
Cutie Family Quotes
I officially need to carry my little notebook for cutie kid quotes. My son has been saying some doozies and currently I can’t think of a one of them. My husband told me to write them down. I need to write stuff down.
Pregnancy Update
26 weeks this week. Baby was just kicking so hard I had to move my computer back on my lap. I feel like a hippo but honestly I probably will still gain another 30 lbs. So that should be fun. I’m already in the “I have like 3 outfits that fit me” phase. I’m also running out of room for full meals and instead am eating little bits all day long. I see the midwife this Friday. My son LOVES hearing the baby’s heart beat. So it’s fun to go with him.
In Other News
Take a minute and join us over on the facebook page (and all the other social media too which you can find in the sidebar) and leave a “Hi” or a Top 3 list you’idea you may have. I’d love to see you all over there!
Talk to you later this week! Hopefully between preserving and coming up with fun games for the kiddos to make it through two really stormy days. Tomorrow, we’re making a space ship out of a box. 🙂
You can freeze fresh whole tomatoes (wash first) then bag them up if they come on too fast to can. They defrost too mushy for pretty salads but work great for cooking. Find a Salad Shooter or something that (electronically is best) shreds the fresh zucchini and freeze it in baggies of 2 cups; if you break it up then throw it in the mixer with other ingredients it will be defrosted before baking….same with any squash. If you don’t have a large pickle crock you can place a large baggie in a big bucket, throw your ingredients in there, put a plate over it to keep the pickles in the brine, and cover all with cheesecloth/a towel. Watch that your environment doesn’t get too hot or your pickles will rot.