Sometimes I feel I have so many ideas running around in my head! Too bad there isn't an occupation in which I could just provide ideas. Any-hoo, here are some questions for you in no particular order:
1. When canning vegetables and fruit, do you prefer using a pressure cooker or a boiling water process?
2. Does anyone have a nice recipe for candied grapefruit peel?
3. Is it really worth it to cut bangs in my daughter's hair, or is this something I'll regret and wish I didn't have to keep up with them?
4. Why does snowcream have to be made with freshly fallen snow? Does day-old snow not work?
5. Does anyone have tips on helping a four year old and a two year old be kind to each other? Some days are really good, and some days are really bad!
Any help or advice you could provide, dear readers, would be much appreciated!
Monday, January 17, 2011
Monday, January 10, 2011
First Step....Admitting I Have a Problem
Hello, my name is Sarah; and I am a knitter with a problem. I started a new project, and I can think of at least 5 projects that I already have on the needles! This is serious, people.
Take a look at this yarn and maybe (if you are into this sort of thing) you'll be able to sympathize! I have in my possession the "Queen Anne" colorway.
Must go tear myself away from the knitting; there are hungry children in this household!
Take a look at this yarn and maybe (if you are into this sort of thing) you'll be able to sympathize! I have in my possession the "Queen Anne" colorway.
Must go tear myself away from the knitting; there are hungry children in this household!
Tuesday, January 4, 2011
Homemade Marshmallow Recipe!
Happy New Year! We've begun the New Year with both Big Fish and his mother returning to work (on Monday). My New Year's resolution is to survive with three kids at home now! Just kidding.....it is a joy as well as an adjustment. The only goal that I started on Jan. 1 is the attempt to read through the Bible in a year. I have some quiet time while feeding our newest addition (still coming up with a nickname for her on this blog), so I thought this might be a good time to try.
I have not been holding out on you with my marshmallow recipe; I promise! I must credit the source. The recipe is from an old Williams-Sonoma catalogue. They often print some interesting recipes to go along with their eye candy mailings.
Homemade Marshmallows
3 packets unflavored gelatin
1 cup cool water, divided
1 1/2 cups sugar
1 cup light corn syrup
1/8 tsp salt
1 T vanilla extract
Combine 1/2 cup cool water and the gelatin in the bowl of an electric mixture to soften. Fit the mixer with the whisk attachment.
In a small, heavy saucepan combine the other 1/2 cup of cool water, sugar, corn syrup and salt. Stir over medium heat while the sugar dissolves. Then raise the heat to high; cook the mixture (without stirring) until it reaches 240 degrees F on a candy thermometer. Take the pan off the heat.
Turn the mixer on low and pour the hot mixture over the gelatin mixture. Turn the speed up to high and whip for at least 10 minutes (you want the mixture to cool to about room temperature). Add the vanilla extract towards the end of the time.
Spread the mixture into a buttered 9X13 pan (glass is the best). Use wet hands to spread out evenly and sprinkle with powdered sugar. Let the marshmallows set overnight or so. Use a greased knife or cookie cutters.
Optional flavors: instead of the vanilla extract; go crazy! Use half a tsp of peppermint oil, or swirl with crushed peppermint candy, or a 1/2 tsp of espresso powder, etc.
Enjoy toasting over a fire or in some yummy cocoa.
I have not been holding out on you with my marshmallow recipe; I promise! I must credit the source. The recipe is from an old Williams-Sonoma catalogue. They often print some interesting recipes to go along with their eye candy mailings.
Homemade Marshmallows
3 packets unflavored gelatin
1 cup cool water, divided
1 1/2 cups sugar
1 cup light corn syrup
1/8 tsp salt
1 T vanilla extract
Combine 1/2 cup cool water and the gelatin in the bowl of an electric mixture to soften. Fit the mixer with the whisk attachment.
In a small, heavy saucepan combine the other 1/2 cup of cool water, sugar, corn syrup and salt. Stir over medium heat while the sugar dissolves. Then raise the heat to high; cook the mixture (without stirring) until it reaches 240 degrees F on a candy thermometer. Take the pan off the heat.
Turn the mixer on low and pour the hot mixture over the gelatin mixture. Turn the speed up to high and whip for at least 10 minutes (you want the mixture to cool to about room temperature). Add the vanilla extract towards the end of the time.
Spread the mixture into a buttered 9X13 pan (glass is the best). Use wet hands to spread out evenly and sprinkle with powdered sugar. Let the marshmallows set overnight or so. Use a greased knife or cookie cutters.
Optional flavors: instead of the vanilla extract; go crazy! Use half a tsp of peppermint oil, or swirl with crushed peppermint candy, or a 1/2 tsp of espresso powder, etc.
Enjoy toasting over a fire or in some yummy cocoa.
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