Canned Beef Stew

Today I made canned beef stew. Since we had a roast earlier in the week, I thought it would be perfect timing to try canning something we normally eat, easing prep time in the future.

This recipe was easy.

2 1/2 potatoes, diced

14 'baby' carrots, diced

chopped roast beef

I layered in the above order in quart size jars. I used leftover stock, 2 cubes beef bullion, and 1 cube vegetable bullion and 1 cup water mixed together and boiling. I then poured the boiling beef stock into the quart jars. Sealed, fastened lids on, and put into the pressure canner. My instructions said 90 minutes under 10 pounds pressure for quarts of meat. I am not totally understanding why the long time since the meat is already cooked, but since that is the instructions. . . . .

Everything went ok until 80 minutes into pressure canning I could smell something burning. My Presto Pressure Canner had run dry. I put in enough water (at least according to the instructions). Hopefully the beef stew is ok. The pressure canner has a defect and will have to be replaced. **sigh**

Fresh Peaches

Last night I made canned fresh peaches. I spent a while looking online for a recipe but felt real sheepish when I saw the recipe in my pressure canner manual.

It took longer to peel and slice the peaches than it did to take make the canned peaches. The result is worth it - they smelled and tasted yummy!! I plan to make more, in smaller jars. DH suggested smaller jars for cakes, ice cream, etc. He doesn't have a sweet tooth. ;)

Canned Fresh Peaches in medium syrup

12 fresh peaches

8 cups water

3 tablespoons fresh fruit

6 cups water

3 cups sugar

Combine 8 cups water and fresh fruit. Peel and slice peaches. Put in fresh fruit / water blend as you peel and slice.

Combine 6 cups water and sugar. Boil. Rinse and drain peaches. Add to sugar mixture. Boil for 5 minutes. Ladle into jars. Pack well. Pressure can at 5 pounds for 10 minutes.

Is there a Non-Seeker Friendly Church around?

My husband and I are looking for a church. We have simple requests but in this day, age, and time it is close to impossible to find.

• I want a church that sings mainly hymns, out of the hymnal. Why? Hymns help reinforce our Christian beliefs. I visited a church today (well, actually two - read on and you will find out how I did that during the 11 am hour). It was a nice size church with a good age range of members/attendees. When the music started it sounded like a garage rock band. A bad garage rock band. I got up and walked out. If I wanted the rock band sound I would continue at Northpoint. At least they do an excellent job (although the decibel level is a bit too high). The second church, just 5 minutes away from the first one, took a while to find the sanctuary. When I did, lucky me, someone went back inside. When the doors opened I heard the music. Nope, not looking for a rock band. I am looking for a TRADITIONAL church.
• My husband wants a church that has people close to our age and has children. That is a good point since we want to have children and don't want them to feel like they are in a nursing home.
• My husband wants a medium size church, one where we can get to know people, be known, but not be able to count the families in the church on two hands.
• We both want a church where we will be encouraged to grow spiritually.

The emphasis on many churches is to reach out to the unchurched, to bring them in with music. I know from experience that if the preacher teaches the people according to the Bible, the church will be overflowing. I know an interim pastor who is an excellent teacher. Whenever he steps in until a pastor can be called, the church grows until overflowing. Then the pastor, nine times out of ten, divulges from the path the people want and need, and the church goes from two or three services back to one, and not well attended at that.

Seekers don't want contemporary music, they want to know God. Those who want to avoid God but have the cloak of 'church' seek contemporary music. When I go to 'seeker friendly' churches I feel out of place and can't wait to leave so I can have a bit of quiet to ease my throbbing eardrums. Sheesh, the music is loud enough for deaf to feel. And the strobe lights - they are similar to epilepsy or seizure testing lights. Hmmmm, interesting.

We both want to be active in church, develop friendships (hopefully before we are expecting our first child), and feel comfortable. Is this too much to ask? Evidently it is for the Southern Baptists, the PCA Presbyterians. Next week I will be going to an Episcopalian church. Wonder if I will have to walk out again?

Sam vs. Tea

Last night Sam got under the table, tipped it when I tried to get him out, and spilled my tea. I wasn't a happy camper. With the possibility of us having kids and the four dogs, one cat, I am not sure whether I can handle it or not. I will try but last night was just way tooo stressful for me. It didn't help things for my husband to tell me earlier in the day that Belle was too old to train. I guess that just started the stress and depression. If he doesn't think she is trainable, what will happen when we have a baby? Panics-ville for me.

Extra Fish for Dinner

Today my dear husband grilled on his new Weber grill. He went to Publix, bought too much cod, and we called friends to see who would be able to come over for dinner. Uncle Goldens was able to come over, right after he sold his motorcycle. The guys had a good time, talking over the grill, enjoying the back porch.

Dinner was good. Blackened grilled cod, steamed veggies (zuchinni, squash, bell pepper) tossed with cream and parmesan cheese. Yum! Conversation ranged from motorcycles to drug dealers, government, family, and more politics.

Harry was the bad dog of the evening. He has a terrible habit of bumping people's elbows for attention. Well, sometimes his timing is terrible. He bumped Uncle Goldens and made him spill his drink as well as break his glass. Oh well, guess that means another trip to TJMaxx for me. :) Good thing it wasn't our fine crystal.

USS Virginia

Hi! If you are looking for Nichols on the USS Virginia CGN-38 who served as an MM2, Nichols from TN, please contact me.

Today I made French Onion Soup from scratch (as my husband would willingly add). I have wanted to make it since I learned that it was one of his favorite soups. Even though it is snowing, I am inside preparing the soup, taking short breaks to help my husband pull wire (he is currently moving a switchplate in the dining room).

This recipe is great for a romantic dinner, complete with tablecloth, cloth napkins, and candlelight.The recipe was easy, I used too many onions. Next time I will use 2 cups or less of onions. I would also use a larger loaf of bread for the toast. The small French loaf from Kroger was too small for my liking. I didn't have dried thyme so I substitued sage. The cheese (Grueyer) was wonderful although I would use more cheese. My husband's suggestion was to serve with a Roast Beef sandwich next time. I used white wine in the soup, possibly a little more than called for. I tasted the wine and it wasn't to my liking so I poured the rest into the soup. When I tasted the soup, it did not need salt or pepper.

French Onion Soup for 4 - 6 people

8 onions, sliced

2 cloves garlic, minced

1/3 cup olive oil

2 tablespoons all-purpose flour

8 cups beef stock

1/4 cup dry white wine

1/2 teaspoon dried thyme

1 bay leaf

Salt and pepper

1 loaf French bread

2 cups grated Gruyere

Saute onions and garlic in oil over low heat until tender and golden yellow. Sprinkle flour over onions, cook a few minutes more, browning the flour well. Add stock and wine and bring to a boil, add thyme and bay leaf. Reduce heat, cover, and simmer gently for 20 minutes or so. Add salt and pepper, to taste.

Meanwhile, slice French bread into 3/4-inch slices and butter both sides. Toast slices on griddle until golden brown. Ladle soup into an ovenproof bowl, add toasted bread and cover with cheese. Place ovenproof bowl on a baking sheet lined with tin foil. Bake at 350 degrees F or 5 minutes under a hot broiler.

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_33453,00.html