June 30, 2010
June 28, 2010
June 25, 2010
June 22, 2010
June 19, 2010
I found these cute candle lit balls to use for lighting in the pergola.
A lazy day. Cleaned up the house, did some work for work, gardened and played with the boys. So far it's been a great day
Yesterday we thought we should cut the boys nails and while clipping Shooter's nails Jon went a little too far on one and Shooter started to bleed. He is fine now but I had to wrap his foot up in paper towels and tape to make sure he would not bleed all over the house.
June 13, 2010
On our way up north we ended up dropping off the trailer at my Dad's work to get it out of the driveway for a few weeks.
Parent's checking out the grill
Today Jon and I went up north to see my Dad for an early Father's Day. My mom ended up getting my Dad a new grill so Jon and I got him the accessories for his new grill.
Last night Jon and I went to see his Uncle Bill. We ended up leaving with a trolling motor, boat motor, hostas and a bird bath. Our car was packed. Not to mention that we ended up bring the boys with us to! They wanted to see their "girlfirends"
June 12, 2010
June 9, 2010
June 8, 2010
- 1 large red onion, peeled and roughly chopped
- 1/2 bulb fennel, trimmed and roughly chopped
- 1 stick celery, trimmed and roughly chopped
- Olive oil
- Thumb-sized piece fresh ginger, peeled and roughly chopped
- 2 cloves garlic, peeled and sliced
- 1/2 a fresh red chili, deseeded and finely chopped
- Bunch fresh basil, leaves picked, stalks chopped
- 1 tablespoon coriander seeds
- 2 cloves
- Sea salt
- 1 teaspoon freshly ground black pepper
- 1 pound amazing cherry or plum tomatoes, halved plus 1 pound canned plum tomatoes, chopped or 2 pounds yellow, orange or green tomatoes, chopped
- 3/4 cup plus 2 tablespoons red wine vinegar
- 1/3 cup soft brown sugar
Place all the vegetables in a large heavy-bottomed saucepan with a big splash of olive oil and the ginger, garlic, chili, basil stalks, coriander seeds and cloves. Season with the pepper and a good pinch of salt.
Cook gently over a low heat for 10 to 15 minutes until softened, stirring every so often. Add all the tomatoes and 1 1/2 cups of cold water. Bring to the boil and simmer gently until the sauce reduces by half.
Add the basil leaves, then whiz the sauce in a food processor or with a hand blender and push it through a sieve twice, to make it smooth and shiny. Put the sauce into a clean pan and add the vinegar and the sugar. Place the sauce on the heat and simmer until it reduces and thickens to the consistency of tomato ketchup. At this point, correct the seasoning to taste.
Spoon the ketchup through a sterilized funnel into sterilized bottles, then seal tightly and place in a cool dark place or the refrigerator until needed - it should keep for 6 months.
Jon's Mom found this cute statue at a store and we had to have it. I love it! It looks just like the boys! I ended up putting the pups in front of the fence when you walk into the backyard.