Katie, the cat, has adjusted just fine to being a house cat. She has been putting on weight and is playing like crazy. I have a few cat toys, but her favorite pastime is sliding on the kitchen rug. She will run through the house as fast as she can and attack the rug. It slides across the kitchen and she will attack it furiously. Then she is off again and flies back to slide it in the other direction. This will go on for a while and then she just walks away as if to say, “Ok I killed it I am done.”
She has decided, for the time being, to stick around. I am not worried about her going outside anymore. She stays with me when I am out and I am happy she has decided to stay. Momma Said, “No good deed goes undone.” But I must remember, she is a cat and cats do what cats want to do. They will come when called if they want to, if not, take a number and they will get back with you when they want.
Mom was always getting on me when I was a kid. I would drag home every stray I would find. I have always loved animals and just wanted to give them a better life. We couldn’t afford to buy food for them, so they just got scraps from the table. I know now that is not good for them, but at least they were getting something.
The garden is doing great, the beans are blooming and the tomatoes are coming on. I have two small squash and hope for more. I found a great recipe for pickling squash and zucchini like pickles. They taste just like bread and butter pickles and are really good.
The bounty is about to set on and now the works begins. It is hard work but, the result of all those beautiful jars of food for the winter is very satisfying. Momma Said, “I hope all you gardeners out there are having a good season and can get all your bounties on the shelf.”
Bread and Butter Pickled Squash
· 5 whole Yellow Squash (medium sized)
· 5 whole zucchini (medium sized)
· 2 whole Medium Sweet Onions, Sliced Into Rings
· 2 whole Medium Sweet Red Or Green Peppers, Stem And Seeds Removed Then Sliced (optional)
· ¼ cups Pickling Or Canning Salt
· 2-¼ cups Granulated Sugar
· 2-¼ cups White Or Apple Cider Vinegar
· 2 teaspoons Celery Seeds
· 2 teaspoons Mustard Seeds
· 1 teaspoon Turmeric
· 5 jars Pint-sized Canning Jars With Lids And Rings you Might Need One More
1. Wash squash and zucchini but do not peel them. Slice or chunk squash, zucchini, onions and sweet pepper. Put them all in a bowl. Add 1/4 cup salt and then cover with cold water and ice. Let the mixture stand for one hour, using additional ice to keep it cool or refrigerate. Keeping them cool is important as it will crisp them up. After one hour drain well. (Do not rinse!)
2. Combine sugar, vinegar, celery seed, mustard seeds and turmeric in a large pot. Bring to boil and boil ingredients for three minutes, stirring occasionally. Turn off heat and add drained squash mixture.
3. Sterilize your jars and heat your lids and rings according to standard canning practices. The lids and rings should be placed in near boiling water to heat. This recipe should use about 5 pint jars but may need more or less depending on your exact measurements of squash and vegetables.
Fill sterilized pint jars with pickle mixture and cover with vinegar juice, leaving ½ inch head room. Wipe top of jars well and place hot lids and rings onto jars. Process according to standard recognized safe canning practices. I processed mine in a water bath for 10 minutes. Any size squash will do, but smaller squash have less seeds and remain firm.