Loving a Life of Biblical Womanhood
Several months ago, I made a big batch of beef broth. I put big soup bones in the crock pot, threw in a bunch of root veggies and some fresh herbs, and let it cook for 36 hours. Then I strained it and had 4 quarts of beautiful, flavorful, so healthy and good for you beef broth.
What now?
Roasted red peppers are SO good in so many things — salad, pasta, on top of chicken…they have such a sweet and smoky flavor. If you’re looking for something out of the ordinary to do with your leftover Thanksgiving turkey, just toss the meat with some pasta and some roasted red peppers and you have and amazing, healthy meal in no time.
I spent the day canning pears and peaches. The peaches were for my sister. She had a peach tree last year that would not quit, and when I was visiting this past weekend, she sent me home with seven gallons of frozen chopped peaches, with the only request that some of the preserves made be jelly because she doesn’t like chunks on her toast.
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This spicy salsa is perfect as a snack with chips or as a topper for your favorite Mexican dish.
Pin ItI shredded, chopped, diced, seeded, sliced, mixed, froze, canned until I could do no more.
So, I learned something new about pumpkins today. It cost me a lot of time and effort to learn it, but I guess it’s the lessons that cost you that stick with you
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