4 Generations

I titled this post '4 Generations' since I put my parents photos in the picture, too.

Except for the youngest generation, we're in Birth Order.  Just wouldn't have worked to put the 2nd youngest holding the baby!!  These photos were taken after Mother's funeral luncheon last month.

We started the 'grandkids' in birth order when the youngest (who belongs to me) was a maybe 5 or 6 years old.  Every time they're together now (these days it seems to be mostly at weddings!) they line up this way.  I have to chuckle when I see the shortest next to the tallest.  This generation ranges in age from 42 down to 28. (I'm sure they're pleased that I mentioned this!!)   I take credit for the 6th, 8th and last.

The 'great grandkids' range in age from 13 down to 4 months.  In this photo, the oldest is holding the youngest, her cousin.

Even though, because of geography, we don't get together very much, we always have such a great time when we do.  We did pretty good this time...the only 2 that couldn't make it was a brother-in-law (Phoenix) and a niece's (the short one:-) husband (northern Illinois).

Next time we'll be together (as many as can make it) will be in June at my daughter's wedding...a much happier event!

My Mother

 Agnes Schuerman Swick

8.20.18 - 3.9.13

Mother...you were the BEST

You will be truly missed by all

Enjoy your restored memory

Have a great time with Daddy

...save me a good spot!

Wish I liked these...

I made (again) Boston Baked Beans yesterday.  Seem like I can't make enough for the men in my life.  If the boys come over for something...they steal containers from the fridge!  (I mean, they have to open the fridge and see what's there!)

Here's what I did using my electric pressure cooker:

Boston Baked Beans
1 pkg. (2 c.) dried beans  (I used 1/2 navy & 1/2 northern beans)
6 slices thick cut bacon, diced
1 onion, diced
1 Tbsp. yellow mustard
1 Tbsp. olive oil
2-1/2 c. chicken stock  (you can use water...but I use stock)
1/3 c. brown sugar
2 Tbsp. honey
3/4 c. ketchup
1/2 c. BBQ sauce
Salt/Pepper to taste

I boil the beans 2 min. then let soak for 1-1/2 hours.
Drain/rinse beans well.

While beans are soaking, brown the bacon on the 'Brown' setting; remove to a paper towel when crisp.

Saute onion in bacon grease.
Once beans are soaked and rinsed, add to onions.
Add mustard, olive oil and chicken stock.

Cook on 25# pressure for 25 minutes.

Let pressure reduce naturally for about 10 min. before releasing.
Add brown sugar, honey, ketchup, BBQ sauce and salt/pepper.

At this point, you can do a quick taste test and decide if it needs more mustard, ketchep, BBQ sauce or brown sugar/honey.  Each batch I make seems to taste different, depending on what BBQ sauce I use, especially if I have to use bottled instead of homemade)

Cook on 25#  pressure for 4 min., once again letting pressure reduce naturally for a bit.

Taste.  Once again, add what you think it needs for your taste buds.  If the beans are a bit firm for you, cook it a few more minutes.

At this point, it will look kind of runny.  I put my p/c on 'Brown' again and let it cook down and thicken (time varies).  If you like it soupy...go for it and eat it this way.  It will also thicken up once it's been in the fridge.

I add the crisp bacon right before serving to keep it a bit crispy.

I wish I like beans...because the sauce is to die for!!

One of my Favorites...

This was our dinner the other night.  A local grocery had them cheap so I bought 3 of these little 1 pounders.  (found out later it was National Lobster Day)

Our plan was to grill them all, share one with our steak...then use the other two for lobster rolls for lunch the next day.

But.  Seems Marshall came over at the wrong time, saw them...and ate dinner with us.  I reminded him how his love of lobster began when he was almost 4.  He and Kendra were in bed (so we thought) and we were just getting ready to eat lobster.  In comes Marshall to the kitchen, wondering what we were eating.  Of course he wanted a bite.

That was it.  He fell in love with those tasty crustaceans.  And yes.  Several weeks later, he wanted LOBSTER for his 4th birthday!  There's a picture of him with his lobster...and Big Bird cake!! 

Pittsburgh Quilt Show

Thought I'd let you know about an upcoming quilt show this fall.  The Beaver Valley Piecemakers is a 100 member guild north of Pittsburgh PA.

Their 18th Annual Quilt Show is Oct 12th, 13th, and 14th.

The judge will be a National Quilt Association judge.

Here's a link to the show's information.

Hope to see you there!

Jam Time

Strawberry Jam...that's what I did the last 2 days!  There would be 4 more containers, but 2 of my spawn were here last night and they each took 2 containers.  So.  I got almost 28 (1/2 lb.) containers from 11 quarts of berries.  Ummm.  That's minus what I just had to sample.

Here's the recipe that I got from my mother.

Strawberry Jam
1 quart strawberries
3 c. sugar, divided

Rinse the berries, trim tops and quarter them (or keep them whole if that floats your boat)

Put berries in heavy bottomed large pot.  (I use a Dutch oven)

Add 1-1/2 c. sugar.  Let sit at least 15 min. to allow the sugar to start melting.  This step will help keep the jam from crystalizing when it's done.

Bring the mixure to a boil. 
Boil 5 min.  (during the beginning of this step, I take a little bowl of water & a pastry brush and brush down any bits of sugar that are on the sides of the bowl, which also helps if from NOT crystalizing later on)

Add the remaining 1-1/2 c. sugar.
Bring to a gentle boil, stirring frequently.
Boil 10-12 min.  (I do 10 min. because I don't like a real stiff jam)

Carefully pour into a crock or glass bowl/container. 
Skim off the foam that develops.  Stir frequently, skimming till all the foam is gone.

Let jam sit on counter overnight or for about 24 hours, stirring every time you walk past to take a little sample. ( I usually invert a dinner plate and put it on the top once the jam has cooled)

Put in containers, mark the date and freeze.  I package mine in deli containers that I purchase at my local GFS (Gordon Food Service) but you could put it in glass jars, too.  If there's no GFS near you and you want to us plastic containers, I saw similar ones  here.

NOW go bake some homemade bread, slather it with butter and jam.  You'll think you died and went to heaven.

Bread Addiction

My name is Kay and I have a bread-baking addiction.  Yes. It. Is. True.  The sad part is...I have also been eating it.  Dipped in yummy extra virgin olive oil.  With herbs.  Straight to the mouth.

The artisan bread is sooo easy to throw together at night, sit on the counter, then bake in the morning.

this is the recipe I've been using.  I've tried several of the variations and the cranberry/orange zest/walnut is my favorite.

Believe me when I say my butt/thighs can't take much more of this.