Thursday, October 29, 2015
So, I had a whole garden full of green tomatoes and needed something to do with them. I still have quarts of green tomato mincemeat in my basement. I don't have any salsa and my children eat it like candy. So salsa was the obvious answer. I couldn't use my red tomato version, so I went searching for something with green tomatoes. I came across this recipe on the Ball Canning website. I didn't have all the ingredients, so I improvised. I like the version I came up with. It's sweet, tart, citrusy, and very tasty.
Bonus, it can be bottled and stored. If you can keep your kids out of it. Just follow the canning and processing directions for your area and altitude. The original recipe has information on processing or check your local county agricultural extension office.
3 large anahiem chilies
7 c. finely chopped green tomatoes
1 large onion, chopped small
2 - 3 large cloves of garlic, finely minced
1/2 c. lemon and/or lime juice
1 t. cumin
1 t. dried oregano
1 t. salt
1 t. chili powder
1 t. black pepper
Wash the chilies. Roast until nicely blackened. (This takes about 15 minutes in my BBQ grill. If you don't have a way to roast them or just want the easy way, use 2 can chopped green chilies. If you want it spicier, chop up some fresh jalapenos or other peppers and add them in.) Peel the roasted peppers, remove seeds, and chop into small pieces.
Dump everything into a large pot - chilies, tomatoes, onion, garlic, lemon/lime juice, and spices. Cook and stir over high heat until the mixture comes to a boil. Reduce heat and simmer for 10-15 minutes.
Fill clean, warmed pint jars. Wipe the rims clean, process and seal if desired. Otherwise, put it into containers and refrigerate for at least overnight before serving.
If you like it smoother, use a stick blender on the salsa until it's the texture you like.
This recipe makes about 5 pints.
Sunday, October 25, 2015
|Check out Broaduniverse!|
I love the song Blue Moon. It's a sweet, sad, romantic song, great for those moody days.
A blue moon isn't really all that rare or special, though. Astronomically speaking, it's the second full moon in a month. This past July, we had a blue moon on July 31. The moon was full on July 2, then again on July 31, making the second one a blue moon. It was very pretty. I enjoy sitting outside at night and watching the full moon. I enjoy watching the night sky pretty much anytime, even when it's cloudy. But then, I'm a space geek.
I could explain what makes a full moon. (During a full moon, the earth is between the sun and the moon so we see the fully lit up side of the moon. The cycle from full moon to full moon takes approximately 28 days.) Or I could explain how the moon doesn't have a dark side. (It's tidally locked with the Earth. One side always faces the Earth, but because of the relative position of the Sun, Earth, and Moon, that side is not always lit or always dark. One day on the Moon lasts about two weeks. One night on the moon also lasts about two weeks. It is more technically correct to call it the far side of the Moon.) I could quote numbers for daytime (100°C) and nighttime (-173°C) temperatures on the Moon.
|Day and night temperature|
maps of the Moon -
from NASA's website
But what I love most about the Moon is the way its light makes my mundane backyard into a chiaroscuro world of mystery and shadow and liquid silver. I love how it hushes the strident noise of day and creates a silence stitched together with the chirp of crickets and the shush of the night breeze. Night without the Moon would be too dark, too full of terror and fear. Night with the Moon is magic.
Because this is a giveaway tour, I'm offering a one-of-a-kind hand-made crocheted Kindle cover! And yes, I'll even mail this international. And include at least one free ebook for your reading pleasure. Just pick a title off my webpage - http://www.jaletac.com - and tell me in the comments on this post. It also helps if you leave an email or some way I can contact you if you win.
Be sure to enter the giveaway for the Blog Hop and visit the other blogs -
a Rafflecopter giveaway
Thursday, October 22, 2015
chopped green onions
Monday, October 19, 2015
That could change any moment. We're in a holding pattern waiting for the dominoes to start falling. Then big changes will happen, all at once. And I'll be wishing for more breathing room again.
What kinds of things do you wish you had more space and room for in your life? I'm looking forward to more time for writing fiction again. Time for quilting and crocheting. Maybe I'll take up sketching again. Or maybe gardening. Time for games and movies. Time to laugh with my family. Hiking, camping, perhaps fishing. What would you do if you had a day or three where you could do whatever you wanted?
Thursday, October 15, 2015
It's easy and fast so go try some today. This version is based on an old Betty Crocker recipe.
1/3 c. sugar
2 T. cornstarch
3/4 c. warm water
4 T. lemon juice
1 t. grated lemon peel (optional)
2 T. butter
Mix sugar and cornstarch. Stir in water and lemon juice. Whisk until smooth. Cook over medium heat until it thickens and boils. Boil and stir for one minute. Remove from heat. Stir in lemon peel and butter. Stir until smooth.
Serve over your favorite fruit dessert or applesauce cake or bread pudding or whatever you like lemon sauce drizzled over.
Monday, October 12, 2015
It makes sense. If you had to wait an entire week to get the next chapter in the story, you'd lose a lot of the urgency and interest. Yes, you still have to wait a week if you're watching the shows live. But with various recording devices and services like Netflix and instant streaming, long storylines are not just possible. They are becoming the norm.
I am definitely not complaining. I love it. I'm finding that watching shows with short storylines aren't as satisfying to me. Even movies are not as good. These tv shows really go into depth on the characters and settings and background. As long as it doesn't bog down the story, why not? It's like settling in with a really good book series.
Person of Interest is that kind of series. The story gets more tangled and convoluted the longer I watch. I just finished Season 3 and I can't wait to dive into Season 4. I really enjoy watching the characters evolve and finding out about new complications and issues.
The series is a dystopian-in-development that takes place in the now to near-future. It's totally 1984 in the making. I'm not a fan of that kind of dark storyline usually, but I'll make an exception with this show. The main character, Finch, is a Don Quixoté. He's full of goodness and light and hope. He sees the best in people and the future. Despite evil. Despite people who do horrible things. Despite the ever-looming presence of Big Brother. He believes in decency and goodness. And because of that, I can love the show and him.
If you've ever seen Man of La Mancha, the stories have a lot of similarities. Finch is taking people that most would assume are beyond redemption and finding ways to bring out the good in them. They have evolved into crusaders for the common good. Even though most of society is oblivious to what is happening, Finch and his friends are fighting for that right to remain oblivious. It's a hidden war, fought in shadows, which only adds to the tension. What if this is real? What if we are just ignorant because the government wants us to be ignorant? It's a believable scenario. And that's another reason I enjoy the show. I can believe in the truth of it. Even when I know it isn't true.
Besides that, the story is riveting. Three seasons in and I still don't see where it's headed. But the ride is fantastic so far.
Person of Interest is on Netflix. If you haven't watched it, go find it and spend a few days watching.
I give it an A, great show. I will warn that is a solid PG-13. The violence is a bit much, even for me. They keep the language and the innuendos clean, though. It's very definitely an adult storyline, so not one for the kids to watch.
Thursday, October 8, 2015
Bundt. Such a fun word. Every time I say it, I think of that scene from My Big Fat Greek Wedding where the mom "fixes" the bundt cake.
Anyway, bundt cakes can be fun. The key to getting them to look pretty is to grease and flour the pan well so they slide right out. Nothing wrecks the cake faster than sticking in the pan. It still tastes good, so if it sticks, mix it with pudding and call it dirt cake. Or make those cake pop thingies out of it. Or just eat it as crumbs on ice cream or all alone.
This cake made my house smell so delicious while it was baking. Cinnamon and apples and all the smells of fall. Now I'm hungry again...
Applesauce Bundt Cake
1/2 c. butter
1 1/2 c. brown sugar
1/2 t. salt
3 t. baking powder
2 t. cinnamon
1/2 t. ground cloves
1/4 t. ground cardamom
3 c. applesauce
3 c. flour
Cream butter and sugar. Add salt, baking powder, and spices. Cream until very fluffy. Add eggs. Cream again until light in color and silky smooth, about three minutes. Stir in applesauce. Mix very well. Add flour and stir just until mixed.
Grease and flour a bundt pan. Scoop the batter into the pan and spread just enough to even it out if needed. Bake at 300° for 90 minutes.
Flip the pan upside down on a cooling rack. Let it sit for about five minutes, then lift the pan. The cake should slide right out. Let the cake cool for at least an hour. Transfer to a plate.
Serve with lemon sauce, whipped cream, cream cheese, or caramel sauce. Or just eat it plain. For breakfast. Come on, be a rebel!
Monday, October 5, 2015
|Karina Fabian and Bruno, her pet chainsaw|
|Becky Parker and her awesome voice|
You do NOT want to see what happened next. It wasn't pretty. Trust me. Oh, you DO want to see that? But this is a public blog. You're going to have to read the books. Or listen to them. After all, we are celebrating the audiobook release for Neeta Lyffe and her zombie adventures. I Left My Brains in San Francisco is waiting for you to listen.
Find Karina at:
Find Becky at:
Find I Left My Brains in San Francisco at:
Find more stops on the tour at http://karinafabian.com/2015/09/zombiebooktour