The Old Folks Home

[ozexpat]

My family is a huge mix of nationalities.

My sister was married to and had a daughter with a Fijian. She now has a fifteen year relationship with an African American and the more kids.

My oldest brother married and had three kids to an Italian girl. Since then he has been a serial monogamist with a Egyptian girl, an American and a Chinese girl.

One of my younger brothers is married with two kids to a girl from Lebanon and the other is living with as Thai girl for many years.

The only habitable continent we don't represent is south america. Well actually baby brother was engaged to a girl from Paraguay a long time ago.

 

[subhanalah]

My family is a huge mix of nationalities.

My sister was married to and had a daughter with a Fijian. She now has a fifteen year relationship with an African American and the more kids.

My oldest brother married and had three kids to an Italian girl. Since then he has been a serial monogamist with a Egyptian girl, an American and a Chinese girl.

One of my younger brothers is married with two kids to a girl from Lebanon and the other is living with as Thai girl for many years.

The only habitable continent we don't represent is south america. Well actually baby brother was engaged to a girl from Paraguay a long time ago.

and Antarctica!

 

[ozexpat]

and Antarctica!

Thus habitable in my description but if you find an Antarctic native I am sure one of my brothers will date her

 

[superchemicalgirl]

I
I can get my face slapped in seven languages.

I think a face slap is the universal language.



Here's my peach jam recipes. Ok, who's going to make this jam and send me a jar?




Sweet Cherry ‘n Peach Jam (Makes about 12 8-ounce jars)
2 Cups Chopped Pitted Sweet Cherries (We used a combination of Rainier and Bing)
6 Cups Chopped Pitted Peeled Peaches
8 TBSP Lemon Juice
1 ½ tsp Ground Cinnamon
1 tsp Ground Cloves
½ Cup Amaretto Liqueur
1 package Powdered Fruit Pectin (We used a low-no sugar needed pectin)
½ Cup Pear Juice
5 Cups Granulated Sugar

Prepare canner, jars and lids.
In a large, deep stainless steel saucepan, combine the fruit, lemon juice, cinnamon, cloves, and amaretto. Whisk in Pectin until dissolved. Bring to a boil over high heat, stirring frequently. Add sugar all at once and return to a full rolling boil, stirring constantly for 1 minute. Remove from heat and skim off foam.
Ladle hot jam into jars, leaving ¼ inch headspace. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.
Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store.


Peach and Cherry Jam Infused with Vanilla
14 oz / 400g peaches
7 oz / 200g cherries
14 oz / 400g sugar (my fruits were very sweet) Use up to 600g of sugar.
1-2 cups hot water
Juice of 1 lime
1 vanilla bean, split lengthwise and the gorgeous caviar scraped out.

1. Stone the cherries and cut into two.
2. Dunk the peaches in hot water and then cold water to remove the skin. Cut into chunks.
3. In a jar or a bowl add the fruits and sugar and toss to coat. Pour in 1 cup of hot water. Add the scraped out vanilla as well as the stick. Also squeeze out the lime juice. Let this sit overnight or until 24 hours.
4. If you like a smooth texture now is when you can use the stick blender to give you a more consistent jam. I like mine chunky so skipped this step all together.
5. The next day, transfer this to a large post and let it simmer, stirring frequently for 40-50 minutes or until the texture is a little more runny than what you’d like (because, as it cools it is going to thicken). Add up to 1 more cup of water whenever you feel that the preserve is rather chunky.
6. Once cooked, let it cool. Transfer to sterilized jars to preserve.

SPICED PEACH JAM
2 qts. crushed peeled peaches
1/2 c. water
6 c. sugar
4 tbsp. stick cinnamon
1 tbsp. whole cloves
Put spices in a cheese cloth bag. Combine peaches and water and spices. Cook gently 10 minutes. Add sugar; stir. Slowly bring to a boil, stirring until sugar dissolves. Cook rapidly until thick about 15 minutes, stirring frequently to prevent sticking. Take out cheese cloth spice bag. Pour hot jam into hot jars, leaving 1/4 inch head space. Adjust caps on jars. Process 15 minutes in boiling water bath. Yield: About 4 pints.

 

[Lacy Blues]

Okay, I got no takers on the offer of splitting a room at the Ohio Nationals Poultry Show in Columbus, Ohio. I see that I will have to tease you a little.

This year marks the 100th anniversary of the American Bantam Association and this is expected to be the biggest show in YEARS! It will not surprise me if there are 10,000 birds entered this year. I went last year and there were about 8,000 birds entered and three isles full of sale/trade coops as well. This year, they will be occupying two buildings instead of one. There will be a huge variety of bantams, hundreds of breeds of large fowl, turkeys, geese, pigeons, guineas, ducks, you name it. It is Friday, Saturday and Sunday morning, November 7,8,and 9. Anyone interested?

Here is a panoramic view of the show last year.

DROOLING HERE!

I almost got to go a couple of years ago but it fell through. This year, my son is going into the Navy on Nov 18 so I won't be going anywhere... not for a long time. He is my right hand and I don't know how I'm going to survive without him.

 

[Arielle]

Quote: Dont forget CC, it was the rebels and the risk takers that immigrated here. We come by this nature naturally.

Personally, I'll never be convinced that we humans are supposed to live in densly populated cities like an ant colony---

I lived in a very small town and murders just didn't happen very often. % in the years I lived ther, and onw was a woman that murdered her husband in another state, stuffed him in a trunk, and dumped it along side a rural road, only to have a snow plow blade hit the trunk . . . so I dont think that one should count. lol

I have noticed that if the driver behind me knows me he doesnot tailgate; only strangers tailgate. Just an observation.

 

[LindaB220]

I think a face slap is the universal language.



Here's my peach jam recipes. Ok, who's going to make this jam and send me a jar?




Sweet Cherry ‘n Peach Jam (Makes about 12 8-ounce jars)
2 Cups Chopped Pitted Sweet Cherries (We used a combination of Rainier and Bing)
6 Cups Chopped Pitted Peeled Peaches
8 TBSP Lemon Juice
1 ½ tsp Ground Cinnamon
1 tsp Ground Cloves
½ Cup Amaretto Liqueur
1 package Powdered Fruit Pectin (We used a low-no sugar needed pectin)
½ Cup Pear Juice
5 Cups Granulated Sugar

Prepare canner, jars and lids.
In a large, deep stainless steel saucepan, combine the fruit, lemon juice, cinnamon, cloves, and amaretto. Whisk in Pectin until dissolved. Bring to a boil over high heat, stirring frequently. Add sugar all at once and return to a full rolling boil, stirring constantly for 1 minute. Remove from heat and skim off foam.
Ladle hot jam into jars, leaving ¼ inch headspace. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.
Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store.


Peach and Cherry Jam Infused with Vanilla
14 oz / 400g peaches
7 oz / 200g cherries
14 oz / 400g sugar (my fruits were very sweet) Use up to 600g of sugar.
1-2 cups hot water
Juice of 1 lime
1 vanilla bean, split lengthwise and the gorgeous caviar scraped out.

1. Stone the cherries and cut into two.
2. Dunk the peaches in hot water and then cold water to remove the skin. Cut into chunks.
3. In a jar or a bowl add the fruits and sugar and toss to coat. Pour in 1 cup of hot water. Add the scraped out vanilla as well as the stick. Also squeeze out the lime juice. Let this sit overnight or until 24 hours.
4. If you like a smooth texture now is when you can use the stick blender to give you a more consistent jam. I like mine chunky so skipped this step all together.
5. The next day, transfer this to a large post and let it simmer, stirring frequently for 40-50 minutes or until the texture is a little more runny than what you’d like (because, as it cools it is going to thicken). Add up to 1 more cup of water whenever you feel that the preserve is rather chunky.
6. Once cooked, let it cool. Transfer to sterilized jars to preserve.

SPICED PEACH JAM
2 qts. crushed peeled peaches
1/2 c. water
6 c. sugar
4 tbsp. stick cinnamon
1 tbsp. whole cloves
Put spices in a cheese cloth bag. Combine peaches and water and spices. Cook gently 10 minutes. Add sugar; stir. Slowly bring to a boil, stirring until sugar dissolves. Cook rapidly until thick about 15 minutes, stirring frequently to prevent sticking. Take out cheese cloth spice bag. Pour hot jam into hot jars, leaving 1/4 inch head space. Adjust caps on jars. Process 15 minutes in boiling water bath. Yield: About 4 pints.

Thank you so much, Of course, you know I bookmarked it. I'm going to do it too.

 

[Wisher1000]

All those sound yummy, SCG, but there's no way any can be as good as your blue-ribbon winning blueberry spice jam. It was to die for........

 

[superchemicalgirl]

All those sound yummy, SCG, but there's no way any can be as good as your blue-ribbon winning blueberry spice jam. It was to die for........

We just had this conversation... there's no hole for you, yet, so you can't die.

 

[Wisher1000]