Sometime during my daughter Kelsey’s grade school years, she and I started a little end-of-the-school-year tradition called the Summer Fun List.
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It didn't take long for our young turkeys to outgrow the portable pen we use each year to raise meat chickens.
I noticed a few days ago that some of our herb stores were getting dangerously low—especially dried oregano, a critical ingredient for the homemade pizza we often make on pizza/movie nights.
After days of experiencing mostly gloom and rain, my family and I finally located that big shiny, scorching hot orb-thing … um, what do you call it again? ... down in southern California last week.
Fed by days of rain, the lush meadows glow a vibrant green on this June afternoon, providing ample forage for the animals grazing hock-deep in the grass.
With a sunny forecast on the horizon at last, I had huge plans to conquer the garden this past weekend and celebrate my conquest with a nice, long bike ride.
Well, my first fir tip jelly venture nearly went up in flames—literally. A word to the wise: When making fir tip jelly (or any other jelly, for that matter), always use a larger pot than you think you’ll need.
This is the time of year when our dark green Douglas fir trees flaunt new, spring-green needles from the tips of each bristling branch, and I always think about making fir tip jelly for future holiday gifts.
"Most teens’ moms leave notes like ‘There’s lasagna in the fridge, I’ll be back at six,’” my daughter Kelsey observed today. "My life is so weird.”
Stay healthy while you enjoy summer fare on the grill with these tips.
