SEASONING STATION

When preparing a meal have all your herbs, oils and other seasonings on a tray or basket next to the stove. This makes it so easy to just reach for what you need to prepare the meal . I have wooden boxes right next to the stove filled with my salts and pepper and bottled seasonings. I never need to look though my pantry , I have it right at my finger tips.

TODAYS TIPS

Summer is coming to an end :((.... For those last few days of outside gathering with friends and family put a few pieces of basil in small vases place them on your tables outside to help repel thoses nasty mosiquitoes.
On my window sill in my kitchen you can always find a few different size bottles filled with the herbs I like to cook with. When the window blows through the window you smell the lovely fragrance of the herbs. It fun and useful.

PEACH JAM

Making jam is very easy and lots of fun!

Buy the jars from your local hardware store. Purchase a box of Sure-Jell. Inside the box you will find the directions to making the jam. Buy your favorvite fruit and get to canning!
Today we are making peach jam. Wash the fruit very well. Your first step will be to peel your ripe fruit and remove the pit.

The second step is to chop your fruit very fine by hand.

Squeeze 2 tablespoons of fresh lemon juice into the fruit

Put your fruit on the stove and add the Sure Jell and 1/2 teaspoon of butter. Bring this to a full boil.

Stir in the sugar. Keep stirring and when you have a full boil again. Boil for 1 minute

Pure the very hot fruit into jars and lids you have already cleaned and boiled in hot water.

Take a damp cloth and clean off the lip of the jar. You do not want to have and jam on the lip of the jar.

Put the lids on and seal tight. Let the jars stand at room temperature for 24 hours. Store in a cool, dry, dark place. Refrigerate open jam.

ENJOY!!!!!!

Great gift idea !

SPICY PICKLES

4 cups of white wine vingar

2 tablespoons of sugar

1/2 teaspoon pepper flakes

1 teaspoon white peppercorns

1 teaspoon coriander seeds

1 teaspoon mustard seeds

1/2 teaspoon fennel seeds

1/2 teaspoon cumin seeds

2 tablespoon kosher salt

3 tablespoons fresh dill, coarsely chopped

3 teaspoons fresh cilantro leaves, coarsely chopped

6 kirby cucumbers, washed and sliced crosswise into 1/2 inches thick slices

Combine the first 9 ingredients in a saucepan and bring to a boil.

Let boil for 2 minutes, remove from the heat and cool to room temperature.

Add the dill and cilantro.Place the cucumbers, into a large Mason Jar, pour the cooled vinegar mixture over them, cover ans refrigerate for at least 24 hours or up to 4 days. Enjoy !!!!!!!