I do still cook ...

Here I am marinating some of my bi-color cherry tomatoes...

this is Shish-ka-bob

fresh brussel sprouts, banana peppers and sweet snack peppers from my garden

and some yummy mushrooms, just cause.

This is the meat...
Stew beef, marinated overnight and then

skewered with onion and bbq -ed.
mmm.

This is what the basket was full of...

We cleaned it all up ...

me, hubby and Tall.

Seriously, the boys declined to eat it.

well, medium declined, small was napping.

oops. :)

there was pineapple too, but tall and I ate it all, quickly.

(so we didn't accidently send hubby into anaphalactic shock)

so, I really am still cooking, especially fresh things from my garden.

Just haven't had time to post.

Still unpacking. :)

Some days they are just soooooo cute!

Small.

so small, so sweet.

That's WILD

12 jars of

Yummy

Wild Plum Jam

Isn't it gorgeous!

so to recap:

If you take this:

and Pit them

by slicing off the skin and

the tiny

tiny

tiny

bit of fleshy pulp attached to said skin ...

and add sugar

and lots and lots of hard work

separating the pits and skins from

the tiny amount of pulp and juice you actually get ..

cooking it down, adding some sure-jel, canning it.

It is totally worth all effort expended!

The color is Captivating!

The flavor is Fabulous!

I will hoard it over the next year,

allowing the family

to eat it exclusively

on Homemade Biscuits!

and we won't make it next year.

Wild Plum that is...

simply because we

no longer own the property

that has the silly tree.

But it has been fun.

and educational and exciting for the children.

:)

and me.

Next time,

we make Apricot or Peach

or something like that.

.