Black Sheep Dancing

Why be like everyone else when you can be yourself?


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Happy 4th!

This 4th of July was a much needed break. Spending time with friends and family while cooking and spending time on the Ponderosa is always a good time, but it really felt good this weekend.

When I arrived back home, mom and I did a quick trip to a tag sale. I finally found some canning jars! The whole shopping trip was 18 quart jars, two half quart jars, a full sheet new in the packaging, a vintage 50’s hat, two necklaces, and a set of six vintage ice cream bowls for $3. Score!

Sunday mom and I went out to our berry patches to pick some red raspberries and black raspberries.

Not too many red ones, but we got four pints of black ones! Well, four until I tipped mine and it landed in a big ole patch of poison ivy. I almost broke out in tears, I was so sad to see them all go to waste.

We had our get together Sunday too. I made my Confetti Potato Salad and this REALLY cool cake I found over at Glorious Treats.

 

 

 

Isn’t it so adorable? It was really easy to make too. My pans were 9″ instead of 8″, but I like the longer blue part anyways. Everyone was so impressed, and I thought it photographed really well. To decorate I got the pinwheel in the floral department at the grocery store and I made the two stars with red wrapping paper, star cookie cutter, glue and a bamboo skewer.

Now I just need to decide how to use all those yummy black raspberries. Jam? Syrup for pancakes? Infused vodka? Frozen yogurt? Only time will tell!


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Marmalade Recipe

So, remember that yummy Pineapple Lime Marmalade I made? (It really is yummy – like sunshine in a jar!) Well, here’s the adapted recipe. I apologize to the lady who wrote the one I adapted it from. Can’t for the life of me find it now.

Ingredients:

  • 3  cups lime segments and juice
  • 1/2 cup fresh pineapple in small pieces
  • zest from all your citrus fruit
  • 1 1/2 cups water
  • 1/2 teaspoon baking soda
  • 6 cups sugar, divided
  • 1 (3 ounce) envelope liquid pectin
Directions:
  1. Thoroughly wash all your citrus fruit and remove the zest with a vegetable peeler. Scrape as much of the pith as possible from each strip of peel with a very sharp knife and slice the zest into very small, thin pieces. This takes a long time. Put a movie in and get slicing!
  2. Place the prepared zest, water and baking soda in a nonreactive pot. Bring to a boil, reduce heat and simmer for 10 minutes, stirring occasionally. Let it sit overnight.
  3. In the meantime segment your zested citrus fruit by slicing off the ends of each fruit, standing it up on a cutting board and slicing off the white stuff (really technical terms here). Then cut each fruit in half and cut between the membranes to free the segments. Place the segments in a 4-cup measuring cup and keep going until you have accumulated 3 cups of segments and juice. Add your pineapple pieces to make 3 1/2 cups total fruit.
  4. Next day – Return zest to boil. Add the fruit and 1 cup of the sugar into the peel mixture. Cover and simmer for 20 minutes.
  5. Stir in the remaining 5 cups of sugar and and bring to a full rolling boil, stirring constantly.
  6. Quickly stir in the pectin and return to a full rolling boil, stirring constantly for 1 minute.
  7. Remove from the heat and stir constantly for 6-8 minutes to evenly distribute the zest throughout the marmalade.
  8. Ladle quickly into sterilized jars, leaving 1/4-inch headspace. Process in a boiling water bath for 10 minutes, adjusting for altitude.
  9. Let jars sit for 2 weeks before you taste to let the marmalade mature, kinda like wine. Heck, drink some wine while you are waiting.

I’m thinking this would be great over some cream cheese spread on a cracker, or I’m hoping to try soon to make some thumbprint cookies and roll them in coconut and then use this in the middle. I think that would be heavenly!