Summer Vacation – Day ?? (only 8 days left)

Today was a busy day as we’re wrapping up our summer vacation and getting ready to go back to school.  A started out the day at the Gladstone Goodwill shop where I picked up a lovely set of casseroles and a baking dish.  The are handmade and decorated with blue slip.  I’d been waiting for them for weeks, trying to see if they would hold out until they were half price. Today was the day. I think they are just lovely.

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My second stop was at the Oregon City Goodwill store.  I really couldn’t find much and was just about to leave when I spotted a big brown canister.  I went to look at it and it seemed to actually be a crock for but it was a little stuck between shelves so I had to figure out how to un-wedge it.  I opened the lid and figured out it was a 10 liter fermenting crock.  I’m really looking forward to trying to make some pickles or sauerkraut.

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The third stop was Safeway where I picked up some shrimp (for etouffee) and some bangers (for supper later in the week) on clearance.

The last stop was Albertson’s.  They had a lot of meat on clearance.  I was able to pick up 13 chicken quarters, 8 pounds of ground turkey and pork, some shredded cheese, and bread for under$15.00.  The drumsticks are in the freezer, the thighs got boned and frozen, the bones made stock for the étouffée.  The ground meat made 8 batches of meatballs; tandoori turkey, thanksgiving turkey, sumac turkey and barbecue pork.  They are also all tucked away into the freezer.

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Aside from the cooking, I was able to get all of the linen ironed and folded.  Now my feet are killing me and I’m going to take a little rest.

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Fig Jelly (yes, jelly – not jam)

I had a heck of a time trying to find a recipe – any recipe – for fig jelly.  Fig preserves,yes; fig conserve, yes; fig jelly that’s actually jam, yes; clear fig jelly, no.  So I made it up.

fig jelly

    • Steam juice 1 load of figs for 2 hours.  I collected about 10 cups of juice, which I boiled to reduce it down to about 5 cups.
    • To the reduced fig juice, add the juice of 5 small lemons and 8 T low-sugar pectin.  Bring to a boil that cannot be stirred down.
    • Add 4. 5 cups of castor sugar and bring back to the boil for 1 minute.
    • Remove from the heat and ladle into sterilized half-pint jars.  Cap and process (I used a steam canner) for 15 minutes.

fig stuffs