When you come downstairs in the morning to find this:
Four pints of pear chutney courtesy of the MiL, and seven pints of green tomato chutney. Bring on the curry.
And this:
Fourteen and a half pints of tomato sauce. This would be more impressive if it didn't represent the entirety of the tomato canning.
To say nothing of this:
Baby with apple. Charlie spent a lot of time in this chair yesterday watching me fill jars.
You know the previous day was one hell of a busy day in the kitchen.
5 comments:
I can't believe how big Charlie is getting!
And yay on the canning :)
-moi
Guess you'll need to bring a lot of apples on the plane to keep Charlie seated. However, your lap on the plane probably won't be the same as a special seat in the kitchen. Scratch that solution. Oh well.
I moved to a new house that has a pear tree. It is LOADED with fruit. How do I know when to pick the pears? I check the fruit every week and they are all hard as rocks. I know they ripen once you pick them, but are they supposed to have any "give"?
Anna: No, they won't have any give on the tree. Taste them. Just take a tiny bite of a crunchy pear right off the tree. If they taste sweet and don't have any of the green, puckery taste to them that makes your mouth feel a little dry, pick them. Depending on the weather, they'll soften within a week or so. Most pears change color when they're ready to eat--they'll have a yellow undertone, even if they have a red blush on the skin. Right off the tree, that undertone color is green or brown.
Well, that's all true of Bosc and Bartlett pears, which are the only varieties I have experience with.
Wait - were you so busy that you forgot to put the baby to bed, and you got up in the morning to find him still in his highchair, awake, and waiting for his preoccupied mother to wake up and remember who he is?
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