The Longest Vacation: Part 1

For people who haven't gone on a vacation longer than a weekend 10 days is a long time to be away. We had a blast though and George did very well with all the traveling. We started our Southern tour in Charlotte. We spent 2 days with our friends Ben and Stephanie. George had a great time terrorizing their two dogs. 

I failed to take enough pictures while we were there. One of the mornings we went to our favorite bakery, Amelia's French Bakery. 

We almost went back the morning we left. It's a good thing we didn't because I would have bought one of everything. 

Next Stop: Middle GA

George Goes To The Beach

 Last Sunday we took a quick trip to Ogunquit, Maine. I knew I wanted to go back before I even got out of the car. It was beautiful. It was George's first trip to the beach and he got to eat some sand and dip his toes in.

Jamming

So far this spring/summer I've only canned two things. Both involving rhubarb. I typically do a batch of strawberry rhubarb butter every spring but I wanted to do something different this year. With my first batch I made rhubarb orange butter. It was delicious! The down side to canning is trying not to eating it right away. The whole point is so that we can have tasty jam all fall and winter. 

I had enough rhubarb left over to make a small batch of rhubarb rosemary jam. This stuff was phenomenal. I can't wait to use it on some lamb, or pork, or slather it on a warm biscuit. 

Both recipes are by Marissa of Food in Jars

Orange Rhubarb Butter

Yield: 1 Pint (you can double the recipe, but you may have to increase cooking time)

Ingredients

• 4 cups chopped rhubarb
• 1 cup sugar
• 1 cup orange juice

Instructions

1. Combine the three ingredients in a wide pan (I used a 5 1/2 quart Dutch oven) and bring to a simmer. Reduce the temperature to low and let it gently bubble, stirring every five minutes or so. If it’s sticking to the bottom of the pot badly, lower the heat a bit more. Cook like this for at least an hour, until butter has reduced in volume and has turned a deep, rosy color.

1. Prepare one pint or two half pint jars. When butter is sufficiently cooked down, ladle it into jars, leaving 1/2 inch headspace. Wipe rims, apply lids and screw on bands. Process in a boiling water canner for fifteen minutes.

1. When processing time has elapsed, remove jars from canner and place them on a towel-lined countertop. When jars have cooled enough to handle, remove the rings and test the seals by gently grasping the lids and lifting the jars. If the lids hold fast, your seals are good. If your jars do not seal, store product in refrigerator and consume within a month.

1. Sealed jars can be stored in a cool, dry place for up to six months.

Rosemary Rhubarb Jam

Yield: 3 Half Pints

Ingredients

• 4 cups chopped rhubarb
• 3 cups sugar
• 2 generous fronds of rosemary
• 2 lemons, zested and juiced

Instructions

1. In a large, non-reactive pot, combine the rhubarb, sugar, rosemary and lemon juice.
2. Stir so that the sugar coats everything evenly and let it sit for 30-45 minutes, until it looks juicy. Place pot on the heat bring to a bubble. Cook until the rhubarb has broken down (7-10 minutes).
3. Let the jam boil for 2 minutes and remove the pot from heat (with a batch this size, it is very easy to overcook the jam).
4. Add the lemon zest and stir to combine.
5. Remove the rosemary fronds.
6. Pour jam into prepared jars.
7. Wipe rims, apply lids, screw on bands and process in a boiling water canner for 10 minutes.
8. When time is up, remove jars to a towel-lined countertop and let cool.

First Day Of Summer

We like excuses to walk over to our local ice cream spot. Friday was the first day of summer and since it actually felt like summer we were off as soon as Nathan was home from work.  

This kid loves to put his feet up while ridding. 

A few of you have heard me mention the crazy large portions at this wonderful place. This is my "kiddy" sized cone of "wild Maine blueberry". 

 Despite my warnings that George would want more than "just one taste" Nathan caved. I wish I had the squeal on video...so funny.

Dumpling Update: 10 Months

 I wanted wait and post this later because I have't had George weighed or measured recently. It's been a week already so I'll just come back and fill in the blanks later this week. George turned 10 months on Father's Day and he's busier than ever.

Weight: 19 pounds

Length: 28 inches

Sits & stands in his bed

Goes from crawling to standing easily 

Loves feeding himself 

Still eats pretty much anything

Loves eggs and anything in a food pouch

Has a cheesy fake smile

Knows how to turn on the charm when he's doing something he shouldn't

Figured out how to pull the plug in the bathtub

Still is a very poor sleeper

Likes to take his diaper off

We think he's finally figured out what Mama means

Loves other children and dogs

Jabbers

Post bath photo shoot. 

Fathers Day

 We had a lot of fun on Fathers Day. It just so happened that our favorite nano brewery was releasing a new beer and had a food truck on location to go accompany it. This was a win-win for us all because we love beer, Mexican food and I didn't have to cook. Throwback brewery released their Spicy Bohemian beer which we didn't have the opportunity to try last year. They took their traditional pilsner and dry-hopped it with roasted jalapeno's. Amazing! The beer paired great with  Vida Verda 's tasty Mexican fare. We had their fish tacos, tamales and salsa. It was so very, very yummy and the tamale was the best I've had. 

That tall handsome man in the pink shirt is my husband. 

George was happy that he got to eat outside under a tree. 

Right before we left a group pulled up in this bus. We're adding it to our NH To Do list.