Country Living Series

Friday, September 24, 2010

The sound of silence

Sorry I've been so quiet on the blog, but I've had an exhausting week. In addition to it being our busy season, I had two columns and an article due this week as well as a writer's conference (held today) where I was giving two workshops (which, of course, required all sorts of preparation - remind me to start preparing earlier next time). I was up past midnight last night getting ready for this conference, and up at 5 am this morning to continue my preparations, then was gone from 7:15 am til 6 pm at the conference and then errands.  And tomorrow I have commitments which will keep me on the run morning and evening.  Phew!

I have many lovely emails but frankly I'm too pooped to reply to them at the moment, so I'll just offer an apology here and promise to get to the emails when I can.

5 comments:

  1. Can't wait to see the photo!

    Meanwhile, here....take this mug of tea and go sit down for a little while and put your feet up while you tell us about the workshop. I'll fix supper for you and the family so you can climb up into your loft cubby to check whatever and get ready for another busy day. After supper you can head off for bed. I'll milk Matilda for you in the morning and fix breakfast while you get ready to go run some more. A.P. will be here by ten, and we'll hold down the fort 'till you get back. We'll have some roast beef with potatoes and gravy ready when you get here. What kind of vegetables do you want? How about Apple pie for desert? We'll do the milking and anything else Don and the kids might need a hand with, and you can relax and turn in early, OK? We'll tidy up the kitchen, tip-toe out and you'll be up early and refreshed and ready for Sunday service (and maybe an e-mail marathon lol). By then you'll have the photo and can post it here with a full account of your exciting weekend!

    You do so much for us here it's the least we can do for you while you're busy burnin' your candle at both ends!

    A. McSp

    ReplyDelete
  2. Hello There!

    I'm looking but can't find the link to email so I'll ask you here. My husband and I have a friendly wager going about whether or not you can can hummus. You can EVERYTHING so I figured you'd be the person to ask. We found a great recipe but it's only good for a few days. We'd like to make a big batch and just be able to eat it whenever. Is it possible? Would you use a pressure canner? Thanks!!

    Stephanie :)
    www.simplicitymom.blogspot.com

    ReplyDelete
  3. I'll help as well. McSp assign me a chore and I'm on it!

    ReplyDelete
  4. Chores? Me? Uh, well, OK! I can do the homeschooling, too. But I draw the line at
    butchering anything with a name.

    Anonymous Patriot
    USA

    ReplyDelete
  5. Hmmmm - considering I'm not even sure what hummus IS - I don't know if you can can it or not! (smile)

    Seriously, give it a try. If it's a high-acid food, boil-bath it. Low-acid, pressure can it.
    ______________________

    Okay, I just looked up hummus and came up with this:

    "Hummus is a Levantine Arab dip or spread made from cooked, mashed chickpeas, blended with tahini, olive oil, lemon juice, salt and garlic."

    Based on this description, I don't see why you couldn't can it. Just follow the directions for canning chickpeas. You'll need a pressure canner because it's low-acid (even though it has lemon juice - don't take chances). Fill the jars, put on the lids and rings, put them in the pressure canner, and can at 10 lbs pressure for 75 minutes (for pints) or 90 minutes (for quarts).

    Let us know how it works!

    - Patrice

    ReplyDelete