OK, are you ready for a little joke to start your day? I’m sorry, I just couldn’t help myself!
The first testicular guard, the “Cup”, was used in Hockey in 1874 and the first helmet was used in 1974.
That means it only took 100 years for men to realize that their brain is also important .
My Master Gardening course is going well. I really look forward to the class which is held Tuesday evenings. It is only one semester and there are several of us from here who are taking it so we are able to carpool and that made it totally doable for me. It is an excellent class and I am thoroughly enjoying it. We had a Saturday lab this past weekend and we got home early afternoon. That left a lot of time in the day to work on the stone walkway I am putting in. I will have some pics of that at a later time; I have a ways to go on it, but it is looking good!
Fall is here, but the flowers are still putting forth a lovely show and the fruit on my tomato plants are ripening very nicely. Can’t get enough of those deliscious BLTs!!!! No tip or recipe or anything to offer you this week other than that lame joke, but I will leave you with a couple of pictures of the flowers in my yard. Have a wonderful, wonderful week. Thanks for stopping by Two Dogs.
Obviously not flowers —————–but the pretty leaves of fall are beginning to arrive.
Good morning! So glad you could stop by today. I don’t know if any of you are canners, but I wanted to share my Dilly Beans recipe with you in case you have a bumper crop of green beans or want to buy some from a local farmer’s market and can a few. They are easy and delicious…………..and they are super to take along on a picnic, but they won’t last until next summer! You can begin eating them after they have sat on the shelf for a couple of weeks to let the flavors develop. Because of the high acidity of the vinegar, these beans can be safely processed in a boiling water bath Hope you like them!
Dilly Green Beans
4 pounds whole green beans
1 3/4 t crushed dried hot red pepper
3 1/2 t dried dill seed, OR 7 fresh heads of dill
7 cloves of fresh garlic, peeled, OR use equivalent in chopped garlic (you know, the kind in the jar 🙂
5 C apple cider vinegar
5 C water
1/2 C less 1 T pickling salt (non-iodized)
Wash beans thoroughly, remove stems and tips, and cut them as much as possible into uniform lengths to allow them to stand upright in 1-pint canning jars— Or you can use 1/2 pints, just cut them shorter—-, coming to the shoulder of the jar. Have jars clean and very hot, and lids and sealers ready in scalding water. In each jar place 1/2 t dill seed (or one dill head), 1 garlic clove (or equivalent in chopped garlic), and 1/4 t crushed hot red pepper. Pack beans upright in jars, leaving 1 inch of headroom. Heat together the water, vinegar, and salt; when the mixture boils, pour it over the beans, filling each jar to 1/2 inch from the top. Run a table knife down and around to remove trapped air, adjust lids, and process in a Boiling-Water Bath (212 F/100 C) for 10 minutes (or longer if you are above 3000 feet; check a reliable source for correct processing times) after the water in the canner returns to boiling. Remove jars, complete seals if necessary. Makes 7 pints.
PS If you substitute GROUND cayenne pepper for the CRUSHED hot red pepper be sure to halve the amount of cayene: Use only 1/8 t of cayenne to each jar. Wait at least two weeks for these beans to develop their flavor.
If you give this a try, please let me know how you like them. I would love to hear from you!!!!