Phew. I didn't stop once all day yesterday. I could really crawl back into bed and sleep a while longer, but today promises to be another busy one.
Our friend arrived at 10:30 yesterday morning. His first time flying during the pandemic. Baffling that they serve drinks and food on flights still....what's the point of masks when everyone takes them off to eat and drink?? After picking him up, they immediately went to the seed store and bought 400 lbs. of rye to plant out by the shooting house. The deer love to eat it. They loaded up the tractor and they will be planting it today after they dove hunt I think. Scout went with them...Chum is here with me.
Back to yesterday. My bowl of cherry tomatoes was overflowing so I quickly sliced some up and put them on a tray and drizzled olive oil over the top with some sea salt. I do them in the CSO at 250 F for 3-4 hours. Then, I put them in a quart jar and keep them covered with more olive oil. They keep that way for a long time--well, we haven't died yet from eating them, anyway.
I was planning on canning just regular tomatoes, but Ronnie told our friend about the spicy tomato juice that is a by-product of making Rotel tomatoes. I had just enough jalapeños to do a batch, so that happened.
I doubt the juice will last longer than today. And, unless they stop and get some more, I'm out of peppers.
In-between all the canning I threw a pork roast in the IP with a bunch of tomatoes, cumin, garlic and salt and pressure cooked that for an hour for enchiladas. I made a green enchilada sauce a few weeks ago out of some tomatillos and froze it so that made it easier. Also, I had made a green salsa and froze that, so I heated that up a bit for dipping chips in.
I had about 6 avocados in the fridge but only 3 were decent enough to eat. CRAP. I wanted guacamole......but then I remembered a co-worker that used to work at a really popular sandwich place in the big city. She made huge batches of guac that people LOVED. Her trick was adding cream cheese. I know that sounds weird, but its really good and it stretches the avocados when you don't have enough.
And of course, I made salsa. A huge amount of salsa. We have salsa for days lol.
Pork enchiladas with RG beans
In the middle of making dinner it hit me that they will be wanting breakfast. Arrrrgh....how could that have slipped my mind??? I forgot to take pictures but it was just a boring ham and egg sandwich of which I broke both eggs. Sigh.
And then I went to bed and didn't wake up until 5:15 when Ronnie got up.
I'm off to pick the garden...and to ponder dinner ideas.....
