This summer has been a quiet one, which I am enjoying immensely. We have been sticking close to home this summer.
My DH hurt his foot at work and has been off work from the beginning of June, the doctor did release him to go back on light duty this week. It has been wonderful having this unexpected time home together this summer. Now for the next four weeks I get to drive him back and forth to work, so that will be a little change in the daily routine. We are praying that at his next appointment in four weeks that it will be healed and won't require any surgery. The boot has been getting a little tiring for him. Thankful that he doesn't have much pain only if he moves it wrong. A few of the summer projects have been put on hold, and that is fine.
It has made for a very slow paces summer which has been so nice. The house has seemed a little lonely with DH back to work this week Have been surprised by the number of ladies that have asked me how are you handling him being home all of the time, because he can't go anywhere without me driving for him, as they proceed to tell me how they just don't think they could handle their husband being around all the time. I think how sad, I love having Bob home and spending time together, feel very blessed that we have this kind of a relationship. I am going to enjoy retirement and having him home all of the time, a few years to go....
The garden has been doing very well, love this time of year when I can go to the garden and pick supper. This morning I thinned out my carrots some more, until today we have been eating what I have thinned, but today there was enough to do a little canning.
While writing this post I am babysitting my pressure caner, have 7 pints of carrots going. Next will be 3 pints of green beans. This year I only planted a short little row of beans for fresh eating, as last year put up a lot of beans. The row is giving us more than we can eat, yesterday caned 5 pints. As my mom always said to us "waste not, want not". I enjoy watching the shelves fill up with canned goods from the summer harvest and knowing we will be prepared for the coming months.
With all of the rains we had this spring the rhubarb did very well this year. I was able to put up some sauce that we enjoy mixed with strawberries and cooked some down to make into rhubarb punch. Isn't the color pretty...
My dishes soaking in soap bubbles of flowers waiting to be washed. :o)
8 c. chopped rhubarb
5 c. water
Cook rhubarb with water until tender ~ let cool ~ line a strainer with damp cheese cloth
pour cooked rhubarb into strainer and squeeze out all of the juice
For each cup of juice and 1/3 c. of sugar ( I use a scant 1/4 c.) 1/4 c. orange juice and 1 tsp. lemon juice.
You can freeze or can the juice. If canning process in boiling water bath for 15 minutes.
To serve as punch add a 12 oz bottle of ginger-ale to 4c. of juice.