One week and counting...

until Spring Break and I can't wait. I am finally down to about 4 term papers left to grade, so that will be over soon and I won't have to carry any over the break. Hallelujah!

I think that the boys are ready for a break as well. We're all getting tired as we wind down another school year. On one hand it seems like time is flying by, but on the other hand, I keep wanting to hurry it up!

I think I will sit down and read non-student related materials over break. That sounds like fun!

One week to Spring Break!

Not that this teacher is counting down or anything! Actually, other than the few rather normal aggravations at school, this past week ran rather smoothly.

Today DS11 went to his Friday gifted class and that gave me around 4 hours or so of relatively uninterrupted grading time. So, I slogged through lots of term papers though I still have several to go. Maybe I can finish them up this weekend.

The worst part of today is that it was so rainy and dreary that I just wanted to curl up in bed and hibernate! It was so hard to trudge into the school when I knew that I didn't really have to. But, DS11 loved his class and was so excited to tell me all about it, so I am glad that I used what little self-motivation that I had this morning and went on in.

Add to that the usual springtime allergies and the day was just a long nap waiting to happen!

Term Paper Season

It's that time of year again when grading term papers takes over every possible shred of free time that I could ever conceive of having!

That explains the lack of posting lately.

On a happy note, today was a lovely Spring day with forsythia, thrift, and many trees beginning to bloom. We got out of the house for a little while and it was so nice.

But, now we are back and forced to concentrate on more mundane things.

Like laundry and grading term papers.

Canning and Preserving

Well, thanks to Rhonda at Down to Earth for bringing up the idea of having a round table discussion of how to can and preserve foods in different regions, and even continents!

I began canning and preserving around 20 or so years ago when I was a relative newlywed. I also picked up quilting at the same time (notice a trend?). Even though I had never been very interested in anything domestic, I was drawn to these things as skills that I had watched my Mom and Granny do so many times. It just felt like it was time to begin to learn about them.

Of course, it definitely helps the budget to do such things if you keep an eye on expenses throughout the process. But, if you don't--watch out!

I started with peaches (I am a Georgia girl, by the way) and tomatoes. I borrowed my Mom's old enamel (black with speckles) water bath canner and some old mason type jars (various brands) to get started. I purchased the peaches from a local pick your own farm and the tomatoes by the case load at the farmer's market. I purchased a $3 Ball Blue Book from Wally World and followed the directions inside to the letter.

I was in college and minoring in Biology, so I had a pretty fair idea of the necessity of being absolutely sterile in handling jars, food, etc. I used only gorgeous, unblemished fruits and just followed directions. My Mom thought I had lost it. Wasn't it easier to purchase from the store?

That was not the point. Everything turned out beautifully and I was so excited to have the shiny jars on the shelf when I needed them. The peaches were lovely over pound cake. The tomatoes made wonderful soups, stews, and marinara sauce. I beamed with every jar consumed!

The following year, I branched out into salsa (hubby's Mom is from Mexico. We go through salsa like crazy!), and jams. I made a cranberry-pear conserve from a recipe in a magazine (I lost the recipe and I haven't been able to track it down) that was phenomenal! I learned how to take a free windfall of figs and cook them with sugar and strawberry flavored gelatin to make a mock strawberry preserves that was so good. Many of these free or inexpensive jars of salsa and jams could go directly into gift baskets for Christmas and they were an absolute hit! This saved us untold amounts of money during the holidays. It was a Godsend for our budget and our nerves! Christmas shopping for almost everyone was finished in July and August!

A few years later, we bought our first home and it was less than 1/2 mile from a wonderful pick your own farm. We could walk down the road with a wagon and pick strawberries, blueberries, and blackberries--all of the very best quality. We froze some and made jams, jellies, and syrups with the rest. I still needed only the water bath canning set up. I had a freezer and could deep freeze sale priced meats, etc. So, it worked out. I didn't can whole meals, but the ingredients and could throw together a meal in no time. I was still putting by windfall fruits and tomatoes that were given to us and occasionally purchasing case loads when the price was low enough.

It was after my oldest child was born, I began to feel the need to be a bit more adventurous in my preserving adventures. So, I began to read up on pressure canning. I found a pressure canner at a wonderful price and tried my hand at putting up vegetable soup and some other lower acid foods. I made sure to cut my veggies to consistent sizes (as much as possible). The rest was pretty similar, keep everything clean and sterile. Make sure jars aren't cracked or chipped (I was using primarily older jars that had been refilled many, many times. I have one jar that is older than I am!).

The first thing that I learned about my pressure canner is that it had a rack to go in the bottom and it was taller than the water bath canner that I had. I had to water bath quart jars on the deck with a propane burner because the boiling water would spill out of the canner if I covered the jars with 1 inch of water like was recommended.

So, I began using my pressure canner for water bath canning also. It has been a great, rust-free way to go.

Eventually, I was able to learn to can chicken and other meats that I could obtain cheaply at the time. But, the biggest time and money saver was when I discovered that I could can dried beans and have them ready to go for quick meals for pennies. I could bring the beans to boil for an hour and ladle them in with a pinch of salt and plenty of juice into a quart jar and pressure can them at 10 psi for 1 hour and 15 minutes. At this point, the beans were fully cooked and not mushy. This was a fabulous boon for us. We were working, had kids, and were still involved with family and church. This meant fabulous bean burritos, refried beans, chili, and more in a fraction of the time! Even if finances were really pinched and I was making tortillas, it could be done in around 45 minutes, tops!

After learning that DS12 was mildly autistic, our lives changed dramatically with therapy appts., doctor's visits, etc. At this time, I didn't do much canning. I missed it, but I was swamped with other things.

But, this fall, I got a huge windfall of pears from my mother's trees. They are hard and grainy (I like them, but most folks want the soft, creamy ones). They canned up beautifully as pear butter and pear jam. The jars sparkled and I beamed.

I gave most of these jars to others as Christmas gifts and really wish I had the time to do more of them before I had to return to school after the break.

Okay, sorry that I have been so long winded, but canning and preserving has been a big part of my progression from spoiled young girl to family minded wife and mother. Since I really couldn't cook when I married, it helped me to gain a sense of pride and skillfulness that helped me to refocus my life. Now, I feel pretty darn competent--well, most of the time! LOL

In Like a Lion...

Well March is certainly here and it came in like a Lion, so they say, with a winter storm that has closed our school and those of several surrounding counties for tomorrow.

While I will enjoy the snow day with my kids, it concerns me that so many people who are unfamiliar with driving in this kind of weather will feel the need to get out and sight see.

We made our only outing early this afternoon and the roads were beginning to build up with ice and slush even then. Fortunately, we aren't complete novices at dealing with this kind of thing, so we went slow and easy--no problems. The biggest problem that we faced was other drivers on the road, going too fast and swerving around.

Common sense ain't so common, I guess. But, we're cozy and warm with a pot of chili simmering and fresh bread out of the oven. Not a bad life.

Snow Day in the Deep South!

Oh my goodness, it is snowing. Not the sputtering, little bit of snow (actually more like freezing rain) that we get on a rare occasion, but big, gorgeous flakes that drift through the air and actually STICK!!!

We went to Granny and Grandpa's house today for a belated birthday lunch for DS11. The kids were amazed at the show through the car windows and started hollering, "we're approaching light speed!" It was so funny.

I will post pics when I figure out how to get them off of my phone. My parents took some and they will email me and I will post some of those as well.

A Stomach Flu Primer

Rule #1: When you are a Mom, never, never, never throw up into your own car. Ask me how I know this.... It will be awhile before the smell is completely gone (sigh).

Rule #2: Always keep a trash can near the potty. You WILL need it!

Rule #3: Keep a few gallons of Gator-Ade in the house just in case. Once you can keep it down for more than 20 minutes, it will help you to feel much better...

Rule #4: If you are going to share your viral good fortune, try to spread it around so that you never have more people vomiting with diarrhea than you have bathrooms at one time.

Rule #5: Remember that you are a Mommy first and a teacher second. Don't feel guilty that you have to take all but one day off a week in order to deal with sick kiddos. Well, try not to anyway.

Rule #6: Be eternally grateful that when hubby gets sick that he can be left alone at home to recuperate without your presence.

Rule #7: Remember that viruses don't respond to antibiotics, so don't go running to the doctor's office. If you can keep everyone hydrated (if you don't know how to tell, check the internet or ask a doctor or nurse) then it will pass in time.

Rule #8: Be glad you married a fabulous chemist who just happened to have industrial carpet spot remover in his truck. Now that is love! Be glad that he is willing to share the scrub up duties.

Rule #9: Disinfect everything in the house, hard surfaces, etc. Use 1 Tablespoon bleach in every dishwasher load or sinkful of dishes washed. I wouldn't use it with every load, but I do when I want to kill germs on glassware and dishes that sick folks have used. Wash clothes in hot water during this time.

Rule #10: Remind kiddos to wash hands after going to the potty or eating. Make sure they have loads of hand sanitizer around in classrooms, bathrooms, etc. to use additionally or if washing is not convenient.