We trimmed our trees out front tonight, lots of dead branches, esp. on the redbud and on the red oak tree. I knew the redbud was dyeing, I'd give it two more years tops before we have to take it down, but I was horrified to discover our 10 year old red oak, which is now a magnificent 30 feet in height, has heart rot!!! I'll call the arborist on Monday but there's not a whole lot they can do for the tree
Dinner for tomorrow is in the crock pot roasting away it's a boston butt roast, I'll season it before I go to bed tonight and we will have pulled pork tomorrow.
*5 quarts and 13 pints of pork loin in the pressure canner.
*Wash the outsides of 11 quarts of beef chili, label them, and find shelf space to store them on (ok that one may take a miracle). 11 in 121 seal rate not bad.
*Chinese for dinner, made by moi' of course!
*Rescue my wind beaten tomato plants, convince them they want to grow on the trellis' instead using tomato tape to reinforce that idea!
*Celebrate because I sold two art quilts today!!!
Roast juice thickened with potato starch
Cranberry Sauce - homemade of course!
One third cup of beans in the bottom of the jars.
Rhutabaga Dinner - this is out of my husband's old old (1940's) presto cookbook and I'm going on memory here.
Two pork steaks, six potatoes, and two large rutabaga's
Layer chopped (one inch pieces) peeled baking potatoes on the bottomof the cooker
Add layer of peeled chopped (one inch pieces) rutabaga's on top ofpotatoes Salt and Pepper at this point.
Add pork steaks (cut into thirds) Salt and pepper meat
Add an inch of water
Cover and bring to pressure then pressure cook for 20 - 25 minutes.
Remove heat source and let cool down naturally. Serve with worthchestershire sauce (mispelled I know)
I think the pressure cooker is set permamently to 10 pounds.
Note you know your doing it right because it smells like wet dog about half way through the cooking process.