Tuesday, September 16, 2014

Something ate the wasps

Today I was going to write a post about killing ground wasps. These critters are nasty! They swarm to sting and don't give you much time to notice them and then get away from them.

But I came outside this morning and found this.

Something dug them up and ate them. 

Problem solved!

I can only guess who it was because it happened in the middle of the night but my guess would be a skunk. We have a few of them around here and they wonder around with no fear.

Anyway I am greatful to whoever it was. I was dreading having to take care of this myself.

Happy Day!  

Thursday, September 4, 2014

My mothers Zucchini bread

With tons of zucchini coming out of the garden and going into the freezer it only make sense to post my moms zucchini bread recipe. I have been making this for years and my mom for many years before me. I get asked all the time from coworkers to make this for them.

3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 1/2 teaspoons ground cinnamon
3 eggs
1 cup vegetable oil
2 1/4 cups white sugar
3 teaspoons vanilla extract
2 packed cups grated zucchini 
1/2 cup chopped walnuts

1.Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).

2.Mix flour, salt, baking powder, baking soda, and cinnamon together in a bowl.

3.Beat eggs, oil, vanilla, and sugar together in a large bowl. 

4. Add dry ingredients to the creamed mixture, and beat well.

5. Stir in zucchini and nuts until well combined.

6. Pour batter into prepared pans.

Bake for 40 to 60 minutes, or until knife inserted in the center comes out clean. Cool in pans on rack for 20 minutes. Remove bread from pan, and completely cool. You can freeze this recipe and defrost later if you like.
 I like to eat it warm with a little butter.


Sweet Pepper Relish

My peppers are getting big and a few of them have turned red. It's time to make some pepper relish. This is a new adventure for me so we'll see how it turns out.

So here is what I did.

I chopped up 12 peppers and 1 large sweet onion.
Put them in a large sauce pot, added 1Tbsp pickling salt and 1 1/2 cups apple cider vinegar.
Start the pot on simmer and add 1 1/2 cup sugar and 1 Tbsp mustard seed.
Bring pot to a simmer and cook down by half.

Then I ladled the mixture into the hot sterilized jars( I used half pints because I wanted small batches. I don't want any to go to waste once opened), tightened the lids and rings on finger tight and processed the jars in a boiling water bath for 15 minutes.

Take them out when done and let them cool on a towel covered counter. Don't forget to listen for the "ping".