July 28, 2010


I would grill out everyday if I could in the summertime. I just love the taste of food when it's grilled.

I found a recipe in Southern Living for Southwest Shrimp Tacos that I absolutely love. I've made it twice in the last week. Mix together 2 TB hot sauce, 1 1/2 tsp ground cumin, 1 1/2 tsp chili powder, 2 TB oil, and 3/4 tsp salt. Throw this sauce on some raw shrimp (I like using a silicone baster like the one shown below) and skewer. Grill for 1-2 minutes each side. Make sure you don't over cook, they will become rubbery. Then slide a few tortillas on the grills for 30 seconds to warm; cut up some tomatoes and lettuce and you're set to go with your spicy shrimp tacos!

July 27, 2010

The end...for now.

I finished up the last of my canning this morning. The szechuan beans smell so good. The mixture you pour over it has several ingredients including sesame oil and fresh garlic and ginger. The garlic and ginger smells wafting through the house reminded me of making curries in Fiji.

I am completely exhausted today and contribute it to canning 12 straight hours. I won't be able to buy more vegetables until two weekends from now, but I plan on getting cucumbers and beets.

The stove is still on.

It's almost midnight and I'm still waiting on the last round of jars to finish. It's been a long day. I got everything canned except the half runner beans. I ended up with 9 quarts of marinara sauce, 6 pints of pickled squash, and 2 pints of salsa verde. It all looks yummy!

July 26, 2010

Let the canning begin.

My family has been canning green beans and blackberry jam since I was born. I first started canning in 2008 while a Peace Corps Volunteer in the Fiji Islands. I made dill and bread and butter pickles and chillies.

I was visiting my best friend in Portland last week and decided to begin canning again after finding the book, "Put 'em up! by Sherri Brooks Vinton. I went to the Richmond Farmer's Market on Saturday to get lots of veggies for canning. I bought half runner beans, tomatoes, tomatillos, basil, summer squash, and corn. This week I am going to make (can) marinara sauce, green tomatillo enchilada sauce, italian-flavored pickled squash, and szechaun beans.