This week I finished a knitted object! This is monumental. Hasn't happened in a long time.
These spa socks were a gift to Matt's mom last Christmas. I had one sock almost done as gifts were exchanged last December. It took me the last 8 months to finish the pair. I also gifted a pair to my sister-in-law in the form of a skein of purple Blue Sky Alpacas Organic Cotton. Maybe I have a shot at getting that skein knitted up to so I can gift them in the form of socks this Christmas.
Another accomplishment for the week -- Last night, a full week after buying 5 lbs. of tomatillos I finally hunkered down for a few hours to can some salsa. Consider this a pictorial, not a tutorial. I'm a novice at canning and strongly suggest you read up about it before trying as there is a risk of food borne illness.
I didn't discover tomatillos until I started going the farmer's market route more often. Salsa made with them is my favorite. Last year I made tomatillo salsa with grilled pineapple. Yum.
This recipe came from the New Mexico State University agriculture and home ec department. I figured the southwest source was my best bet for a salsa recipe.
I felt like a witch stirring this pot, what with our recent trip to Salem and with Halloween coming up...bubble, bubble, toil and trouble.
My in-laws picked me up some canning salt as I wasn't sure I could find any here. Always can find the canning supplies in the Midwest.
I strongly recommend not doing what I did above - which is to put an old (clean) t-shirt in the bottom of the canning pot. I don't have a canning rack. I've bought two when I've run across them at home stores and both times they were too big. I seem to have a small canning pot. And I keep forgetting to order a rack online. Last year I used cheesecloth on the bottom of the pot to stabilize the jars. It sort so worked but was less than ideal. The t-shirt didn't work. Eventually I took it out when the boiling water dislodged the t-shirt and knocked over two jars.
But, in the end, I think I succeeded. There is too much head space in a couple of the jars. Does anyone know if this poses a problem?
I was hoping for 5 pints but ended up with 4. Was it worth the effort? Well, I don't think I'll eat more salsa than this over the winter so the amount is probably spot on. It is a lot of effort. Freezing is easier, but it's nice to be able to put these on the shelf.
Oh, and as a side note, I whipped up some fresh tomatillo salsa as well. Just before I started canning, I checked out Smitten Kitchen, and what do you know, she had a recipe for acorn squash quesadillas and tomatillo salsa. Last night my friend came over for a little scrapbooking and we swooned over this. SO good. I made the salsa with cilantro and lime instead of all spice, and left out the poblanos because I didn't have any. I'm sure it would be great either way. But seriously, roast up some acorn squash, mix with onions, jalapeno and garlic, and stick it in your quesadillas. Again, so good.
I've got a head cold and was thinking chicken soup for dinner, but now I think I have to have these quesadillas again. :)