It's Sunday morning here and I was up early enough to make a batch of blueberry scones. K and I split 5 lbs. of blueberries earlier and I froze them to use as needed. If you freeze them laid out on a cookie sheet and then put them in a freezer bag, they stay individual to measure out for recipes.
Warm scones with lemon marmalade, I got when we were in Missouri in May.
The humidity lately is stifling. No use curling my hair in this weather, it will just go straight right away.
My dress and necklace was bought when one of the Fashion Bug stores was going out of business. I snagged the dress for only $12. The shawl was given to me by Lee (who gave me permission to share her recipe for cucumber soup).
Both bracelets came from the Time Bomb
After a quick change, it was salsa time!
A lot of chopping, but this salsa is well worth it. Plastic gloves a must for chopping jalapeno peppers. I rough chopped the peppers, onions and garlic then hubby finished them in the food processor.
This super cool and comfy 80's dress is from the Time Bomb.
The finished product
We couldn't wait for it to cool. Here's the recipe:
Wonderful Salsa with Peaches
6 cups tomatoes, peeled, chopped and drained
2-1/2 C. Onions, chopped
1-1/2 C. Green Peppers, chopped
1 C. Jalapeno Peppers, chopped
1 C. Cubanelle Peppers, chopped
6 Garlic cloves, minced
2 t. Cumin
2 t. Black Pepper
1/8 C. Canning Salt
1/3 C. Vinegar
1-15 Oz. Tomato Sauce
1-12 Oz. Tomato Paste
4 C. Peaches, chopped.
Mix all together and bring to a slow boil for 10 minutes. Seal in sterilized jars and process in a hot water bath for 10 minutes.
Working on my blog and watching Britcoms.