Monday, November 28, 2011

Puppies..Wonderful wonderful puppies♥

I think dogs are the most amazing creatures; they give unconditional love.  For me they are the role model for being alive.  ~Gilda Radner

Puppy update. They are getting big, fluffy, and so darn cute!

All but one of our pups are sold. We have a little girl pup left.
It is going to be a sad day when these little fluff balls of love leave the farm. They bring pure joy. Nothing can make you feel better like sitting with a puppy for a few minutes, and you instantly feel amazingly happy.
If I could, I would be surrounded by puppies all the time hahaha well that would be impossible and irresponsible and would probably classify someone as running a puppy mill.But its still a dream :)
The puppies are starting to wag their cute lil tails when you walk in and are starting to run around and play. Man they grow so fast, I see the change daily.

This is the biggest pup in the litter of 6. He is a watcher and is always checking things out.

My goal: To soak up as much puppy love I can until these little guys go to their new homes.

Friday, November 11, 2011

Eggplant Preserves

Here is a simple and easy recipe for all your extra fall Eggplant

Brad came in from the garden a few days ago with a grocery sack full of eggplant that went unseen. Mostly because they were hidden in the weeds lol. Now I'm not a huge fan of eggplant. It's always been bitter tasting to me. And I hate wasting the veggies so I decided to make a preserve out of it all. This recipe is so yummy. Its very clovey tasting and almost resembles a pie like flavor. This is great for crackers or would also be awesome on Ham,or as a marinade. Another great idea is on a grilled turkey and provolone sandwich when used as a chutney.

Eggplant Preserves

2 lbs eggplant, peeled and cut into 1/2'' cubes
3 cups white sugar
1 cup brown sugar
1/2 tbs finely ground clove
1/2 tsp ground nutmeg
1 tsp ground cinnamon
1 1/4 cups lemon juice
5 cups water


1. combine eggplant with 3 cups of water and 1 cup lemon juice in a pot and bring to boil, then reduce heat and simmer for 25 minutes until eggplant is tender, stirring occasionally. Drain.

2. Add remaining 2 cups of water, white and brown sugar, spices and 1/4 cups of lemon juice. Bring to boil then reduce heat and simmer for approx. 25-30 minutes as the syrup thickens, mixing frequently.
( I added pectin to this recipe to make it thicker)

3.Cool and transfer preserves to sterilized jars. Store in refrigerator for up to one week.