Sunday, October 12, 2014

Lamb Soup and Other Projects

This morning, after running out to the muffin store to get breakfast, I heated up the rest of the mixed foraged fruit juice, added 2 cups of sugar, and canned 3 quarts of juice.  Then we went outside to enjoy the beautiful day before coming back and doing more things around the house.

My husband spent the day preparing the walls of our 9 year old's room for painting.  It was a lot of work and they only got through part of the ceiling before they ran out of that paint and had to call it a day.  While they did that, I made a batch of chicken stock using the bones of a rotisserie chicken we had this week and canned 5 pints.

While the stock was in the canner, I brought out the Icelandic Lamb Soup I'd made yesterday and skimmed off all the fat.  Then I set it on the stove to warm up slowly and went outside to do some yard work.  You know that little strip of earth between the road and the sidewalk?  I've been trying for 11 years to plant things that grow.  Bulbs of various kinds, euonymus, daylilies, hostas.  Nothing really works out.  I have finally ceded control of that strip to the crabgrass that really wants to grow there.  So I moved the daylilies to other parts of my garden and cleaned it all up.  This way, I can mow it as often as needed and not have to dodge all the other plants.

After I finished up for the day, I went back inside and canned 2 quarts and 5 pints of the lamb soup.  This was happening around the time that my husband was running out of paint, so it seemed like a good time for everyone to stop and have dinner.  We had big bowls of soup with bread, sprinkled with some mushroom-infused Icelandic sea salt to round out the flavor.  

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