Saturday, July 14, 2012

Think on These Things #22 Wishing

Then Jesus told his disciples a parable to show them that they should always pray and not give up.
Luke 18:1

Do not be anxious about anything, but in everything, by prayer and petition, with thanksgiving, present your requests to God.
Philippians 4:6
~~
 Has God impressed on your heart something special this week?
Was there a Scripture verse, a song, a quote, a poem or an encouraging word that came your way and caused you to pause.
I'd love for you to share.

Here's how:
Please link directly to your post, NOT your blog home page.

You will need to leave a link back to this post (called a permalink) so others can come by
Think on These Things




Friday, July 13, 2012

Before and After

 My hydrangea bushes are full of buds and were beginning to bloom.
This is how they look after an twelve-day heatwave with several days in the triple digits, even with daily watering.
Fortunately, with diligent attention and watering, my other flowers are doing okay.
Hoping for some rain as we begin another heatwave stretch! 

Wednesday, July 11, 2012

Pepper Jam

This past spring, a friend brought over a dip that our Bible Study Group devoured! It was a simple dip she made with cream cheese and pepper jam. I had never heard of pepper jam and searched for a recipe.
I made a batch using the recipe that comes with SURE-JELL Fruit Pectin.
I love the rich jewel tone color.
Since it was my first batch I went light on the jalapeño peppers but next time I will increase the ratio closer to the 1-cup the recipe calls for.
SURE.JELL Hot Pepper Jelly

2 red peppers, seeded, finely chopped (about 1-1/2 cups)
2 green peppers, seeded, finely chopped (about 1-1/2 cups)
10 large jalapeño peppers, seeded, finely chopped (about 1 cup)
1cup cider vinegar
1pkg. SURE-JELL Fruit Pectin
1/2tsp. butter or margarine
5cups sugar, measured into separate bowl (See tip below.) make it

BRING boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.

PLACE peppers in 6- or 8-qt. saucepot. Add vinegar. Stir in pectin. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.

LADLE immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing centers of lids with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

kraft kitchens tips
HANDLING JALAPENO PEPPERS
For hotter taste, leave in some of the jalapeno seeds. Protect hands with rubber gloves while preparing jalapeno peppers.

HOW TO MEASURE DRY INGREDIENTS PRECISELY
To get exact level cup measures of dry ingredients, such as sugar, spoon sugar into dry metal or plastic measuring cup, then level by scraping excess sugar from top of cup with a straight-edged knife or metal spatula.

JAM OR JELLY DIDN'T SET?
Every once in a while, you may find that your jam does not set the way you expected. If your efforts resulted in a runny batch, try our Remake Directions to improve your finished jam. If your jam still doesn't set, you can always use it as a glaze or syrup.

servings total:
About 6 (1-cup) jars or 80 servings, 1 Tbsp. each
nutritional info per serving Calories 50.
Simply mix desired amount of pepper jam into softened cream cheese (I used Neufchâtel ) to preferred consistency.  Spread on crackers or bagels.
Mini Cream Cheese and Pepper Jelly Phyllo Cups
6  frozen phyllo sheets, thawed (I used mini fillo shells and omitted the butter)
2Tbsp.  butter, melted
1pkg.  (8 oz.) PHILADELPHIA Cream Cheese, cut into 36 cubes
6Tbsp.  30 Minutes to Homemade SURE.JELL Hot Pepper Freezer Jelly make it
HEAT oven 350°F.

BRUSH 1 phyllo sheet with butter; top with second phyllo sheet. Brush top with butter; cut into 24 (2-inch) squares. Stack 2 squares, on an angle, to make 4 thicknesses; repeat with remaining phyllo sheets and butter. Press 1 stack into each of 36 miniature (1-1/2-inch) muffin cups.

ADD 1 cream cheese cube to each cup. Bake 20 min. or until cream cheese is melted and pastry is golden brown. (I baked 15 mins.)

TOP each serving with 1/2 tsp. 30 Minutes to Homemade SURE-JELL Hot Pepper Freezer Jelly.

Monday, July 9, 2012

Summertime

Sweet moments in our Sweet NY-er kids summertime...

 Ryan was picked to play in the All-Star tournament.  His team was undefeated and won the Championship!
 He may be one of the littlest guys on the team (#3) but he brings a lot of skill and talent at center field and 2nd base. (During regular season, he played pitcher, short stop, catcher and 3rd)

Forth of July ~ love Rudy's puppy perspective of a parade
the following two photos are from WKTV

Comment from Jill on her fb post: I didn't feel like I was dying even though I look like it ;) Oh...and contrary to the clock, my time was 1:41:10. Didn't start until 11 min after the Kenyans. They were almost done when I started :)
Once again, our daughter, Jill ran in the Boilermaker race in Utica, NY where nearly 14,000 runners participated in the nine point three mile race.
This is the second time she ran and this time to raise funds for an ultrasound for CareNet Pregnancy Center of Central New York, an organization she works for. She raised over $2000!
She works as the director of abstinence education program.
Looking less pained, Jill is on the far right in this photo
~Jill and Brad~

Sunday, July 8, 2012

Hot July 4th

After an intensely busy May and June, then a nasty stomach bug last Saturday and Sunday, John and I enjoyed a laid back, mid-week 4th of July.
 Early breakfast on the patio before the high 90's temp with matching humidity, included Cream Biscuits with jam and strawberries from a recipe shared by Kitty @Kitty's Kozy Kitchen.
We made plans to head to my favorite nursery for a break from chores and responsibilities and maybe pick up a few new plants to fill empty spots in the gardens.
After the thirty minute drive my head was beginning to clear and I got excited to see all of the selections offered at this beautiful nursery.
Owners James & Joan Pope are very friendly and helpful.
Rosie, the goat was at her usual place, perched on a bench shaded by a trumpet vine. 
 Rosie seems to be keeping an eye on the bunnies in the cages nearby.
She was cool and comfortable and looking dapper in her purple bandana.
 There are a lot of animals to see here but it was just so hot we visited only a few located up front.
This young emu hatched in February and a couple of cute ducks quacked for our attention.
 I came home with more than I wanted but who can resist... I wanted one of everything!
 Bees, butterflies and moths were as happy as us with so many beautiful blossoms.
A peek out the back door of the shop revealed a most beautiful space!
Since it is the Popes' private backyard, I asked Joan if we could look around and take some photos and she graciously gave us permission.
 What an oasis of well designed and abundantly blooming plants
 I love walking the path with the various ground cover growing among the stepping stones.
Looking toward the back door of the shop.
 Keep cool, Rosie...
See you next visit!
James & Joan Pope
www.popesgardens.com
1146 Old White Horse Pike
Waterford, New Jersey 08089
Phone (856) 767-3343
~*~
Remember my post on the birds nesting in the patio lantern?
Look what's peeking out these days.
Linking to Seasonal Sundays @The Tablescaper

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