Raspberry Peach Salsa

 First of all, before I tell you anything about this new creation that is actually currently in my water bath, processing and getting ready for winter, I'd like to let you in on a little secret: 

If you would like to simultaneously give me both a heart attack AND a stroke, feel free to stop on by my house sometime in the very near future-- preferably unannounced, of course.  Our precious parsonage is laid out where the very first thing you see upon crossing the threshold of the entryway into la casa de Gibson is the kitchen.  As in, when you walk in the door... *ta-da!!!*  You are IN the kitchen.  And my kitchen is currently in a state that looks like a cross between a strong struggle at the farmer's market and a canning jar plant gone terribly wrong.  I mean, not only am I trying to NOT work too much so as to undo all the medical work I had done this summer, but I am also trying to still maintain some semblance of homemaking and winter planning.  And sometimes I am simultaneously wrangling one or more of my three precious sweet ones. 

(In fact, I don't even have any "these are the steps and process for making my delectable salsa" pictures-- because who in their right mind is able to keep the two year old OUT of the kitchen, away from the plethora of boiling cauldrons, along with passing out snacks to the 5 yr and 7 yr olds, all the while managing to blanch, peel, chop, and measure tomatoes AND take step by step photos?!)

I mean, I'm so horrified at the thought of you just dropping on by that not only do I not have the courage to post a picture of what my kitchen actually looks like right now, I can't even handle the thought of taking a picture (I mean, who wants that kind of documentation floating around out there?!).

I'm certain this woman is deep in the thralls of canning season.

So now that that is outta the way... let me tell you about some summer yummers that happened amidst the natural chaos that is my life.  Just the other day I shared with you the recipe for a delicious peach salsa, which is kind of giving me the stink eye every time I pass my pantry shelf.  Admittedly, that particular recipe is rather spicy-- which I so very much enjoy.  However, my sweet ones aren't quite as fond of the heat as their mama is. ;)  So, I decided to put together a salsa just for them. 

Before whipping up this sweet salsa, I put up 7 quarts of tomatoes.  So I was already in the tomato blanch, peel, chop mode.  It was only natural to flip on over to "salsa" mode. 

Here's what you need:

8 cups peeled, diced tomatoes
1 pint of fresh red raspberries (12 oz.)
1 very large peach, peeled and diced
1 small onion, finely diced
6 cloves garlic, minced
1 scant cup apple cider vinegar
4 tbls bottled lime juice
2 tbls honey
2 tbls brown sugar*
1 small (6 oz.) can tomato paste
2-3 tsp. salt*
2-3 tbls dried cilantro*
2 tbls dried oregano
1/2 tbls paprika
1/2 tbls cumin
1/2 tbls onion powder*

Add all ingredients EXCEPT raspberries into a stainless steel pot and mix until well incorporated.  I let this mix get good and hot and then added the raspberries.  The berries start to break down fairly quickly, so I didn't want to completely desecrate them before they had a chance to cook with all those friendly ingredients!  

Bring the mixture to a boil and then reduce heat to a simmer.  By default (read: daddy was still outside pressure washing the utility building [oh, wait... did I forget to mention that earlier???] and all three sweet ones are still awake and loving life at 8:45 pm-- completely UNHEARD OF in my house if you know me!), I let the salsa simmer for about 20 minutes.  I did give it a taste several different times, and I really liked how the raspberry flavor began to permeate the salsa. 

You probably noticed that several of the ingredients are marked with an asterisk ***.  The reason for that is because during the 20 minute simmering and sampling stage, I added a little more of each of those ingredients (I was originally only going to use honey, but I like the sweetness of brown sugar, so that's how that friend got invited to the party.).  So, just do a little tasting and adjust according to your own personal needs.  HOWEVER!  Don't forget that as the salsa sits and waits for you, the herbs will become more pronounced.  So don't get too terribly heavy-handed... unless you are a fan!

After simmering, portion into hot, clean pint-sized jars.  Wipe the rim clean, leaving at least a half-inch head space.  Add the clean lid and ring, hand tighten, and slip into a lovely water bath.  Bring the water bath to a boil and process for 15-20 minutes.  Carefully remove from your water bath and let cool on the counter.

Step back and admire your work! (And try not to bust into this sweet, tomato-y goodness!)

Final thoughts... You have probably noticed that there are zero peppers of any sort listed in the ingredients.  This was not on accident.  I, quite frankly, just didn't have it in me to find (and then worry about) a mild enough pepper for this salsa-- since it was put together with the sole purpose of having a special salsa for my young sweet ones.  I just decided to leave them out.  But between the cilantro and cumin and garlic, this salsa has a mighty tasty appeal to it (if I do say so myself!). 

Peach Salsa!

Every summer I get to pretend to be a stay at home mom.  A teacher by trade, I am blessed and so privileged and have earned every second with many sweat drops of blood to have  my summers off.  And I love it.  I love not fixing my hair.  Or worrying about whether my shirt matches my sweat pants.  And ponytails.  I love my ponytails!!! 

But I also love all the deliciousness that comes from summer harvests.  My sweet parents always had a HUGE garden as we were growing up-- and they still do!  You may remember that I have done my best to follow in those rather daunting footsteps if you've followed my ramblings for very long.

Missed that post?  No problem!  Just click right here ---->{here!} 
to read about my past endeavors. 

But this summer has been a little different.  My sweet Samuel has been the gift that kept on giving {again, the back story is --> here ... and --> here } so I was given the opportunity for one more adventure... I had to have reconstructive surgery and abdominal repair, including fixing 5 hernias, at the end of June.  So, yah.  My summer gardening has NOT been what I had originally envisioned.  However!  There is always a silver lining.  And that is why I'm writing this post.

Peach.  Salsa.

We have a fanTAStic Farmer's Market, Ware Neck Produce, that has fanTAStic fruits and veggies.  They had a fanTAStic sale on peaches this week, so if one basket is a good deal, 5 must be even better.  Amiright?!  As I was perusing the various goodies, I noticed that they also had a fanTAStic deal on 7.11 pounds of tomatoes in the bargain bin.  So what's a gal to do?!  After whipping up several (and I mean several) pints of peach jam, and knowing that I didn't want my 7.11 pounds of discount 'maters to go to waste, I decided upon some peach salsa.

After much debating and surfing, I decided upon a recipe from which I would base my peach salsa.  I liked what I saw from this post, but I didn't have everything on the list.  Naturally, I just improvised.  I was VERY pleased with the outcome, and since I did such a "menu modification" (as my sweet hubby calls it), and I didn't want to forget what I had done for future canning adventures-- I give you a perfectly peachy treat.  Without further adieu, here is my oh-so-scrumptious rendition of PEACH SALSA!

This is what you will need:

 

2 tbls. minced garlic

2 capfuls dried oregano

1 capful paprika

1 capful onion powder

1 capful ground cumin 

2 capfuls dried cilantro

1 small can green chilies

2 tbls. diced jalapeno peppers

1 small can tomato paste

Along with:
(not pictured)

5 pounds fresh peaches (peeled and chopped)

8-9 pounds ripe tomatoes (skins removed and diced)

1 package of Mrs. Wages' Mild Salsa Mix

1/4 cup salt

1 cup vinegar

1/2 cup brown sugar

In a rather large stainless steel pot, add your diced peaches.  Add all the dried spices (including the salsa mix pouch).  Then add in all those diced tomatoes.  Mix well and finally add in that little can of tomato paste.  Make sure everything is well incorporated.  Give it a little taste.  If you'd like it a little sweeter, add some more brown sugar!  If you'd like a little more heat, add a few more peppers.  However, I will tell you, that I love me some heat, and this combo here had a nice little zip to it!  (That being said, feel free to leave out the green chiles and/or jalapeno peppers if you're scared you don't care for that much heat.)

Bring mixture to a nice boil and continue to stir.  Allow to simmer for 5 minutes.  You will notice a not so lovely "film" on top of your salsa, so with a spoon, just skim it off.  Trust me.  It's kind of gross.  Just skim it and be done.

Portion salsa into hot, clean jars and after adding hot, clean lids and rings, place in water bath.  Get that water boiling, and once the water is a rolling boil, set your timer for 30 minutes.  Once that time is up, I usually turn off the heat, remove the lid from the pot, and set the timer for another 5 minutes, letting the jars rest in the water bath pot.  After that additional 5 minutes, carefully remove the jars and wait for that glorious *pop* to let you know your salsa is perfectly safe and ready for winter-- if you can wait that long! 

A couple of  notes:  

~If you need a little reminder on how to easily peel those peaches, check out this site.
~If you need a little reminder on how to easily peel those 'maters, you have a couple of different options if you head over to one of my favorite sites (and I always use "option one"!).
~This recipe made all those lovely jars you see pictured above, minus one portion in a jelly jar that I shared with a sweet friend from church.  So, seven quarts and two pints of salsa are waiting to go on my pantry shelf.

Honor and Rejoicing

It is with mixed emotions that I jot out my thoughts in these next few moments.

In the aftermath of mother's day, my heart is very heavy-- very full, but also very heavy.

Before I share my heart any further, I want to urge you to hear me out completely before passing judgment or even brushing me off with indifference or indignation.

Several years ago I came across an article that kind of rubbed me more than a little the wrong way.  I can't remember who wrote the article, where I saw it, or even when it was exactly that I read it.  But the essence of the article from the words of the author was her anguish as a single woman and having to sit through a Mother's Day service at church.  She went on to share that one particular Mother's Day, she could stand it no longer, and when the pastor asked for all mothers to stand, so that they could honor these mothers, this woman chose to stand alongside the actual mothers.  If memory serves me correctly, she even stated that she felt it was her right.

Here, therein is where my rubbing began.

On Veteran's Day, when we ask our veterans to stand as we honor them on this, their designated day, no one even thinks twice about how it isn't fair to all the other people who were not eligible to serve in the military.  I've never read any passionate articles about how men or women felt so shunned by their exclusion that they were compelled to join in with the actual soldiers to have other people clap for them in appreciation for their service, for their fulfillment of the life that the Lord had called them.  In fact, it is against the law to impersonate an officer-- with fines being paid and up to 3 years in prison.  [Settle down, I am not saying that the a fore mentioned woman should go to jail.]

My point is this:  we apply honor to whom honor is due.

Somehow in our culture and society of this day, we have made it acceptable and even noteworthy for those persons who have had their feelings hurt or feel "left out" to climb up on their mountainous soapbox and boisterously proclaim that because they have been excluded from a particular group or activity, then no one should be allowed to participate in that particular group or activity.

And, most sad of all to my heart is this:  it is strikingly prevalent in the church.  Oh, we are all about weeping with those who weep.  I mean, we will send cards of sympathy, bake those casseroles, and pray fervently for a loss or defeat or devastation.  All the while, weeping sympathetically with our brother or sister.

However.  Oh, how.e.ver.  We are quick to neglect or forget or overlook the second part of that verse.

Rejoice with those who rejoice.

That's the hard one.  And this struggle isn't something that is new.  Remember Cain and Abel?  Oh, there was plenty of weeping.  Anybody rejoicing with Abel on his acceptance from God?  Um, no.

So that brings me back to Mother's Day.  Do you know what was at the forefront of my mind most of this special day?  Was it my mother and all the wonderful things that she has sacrificed and given and taught and loved and shown and lived for so many throughout her lifetime?  Was it my mother-in-law who painstakingly and relentlessly determined to rear and train three sons, all on her own without any assistance from father or government?  Was my mind filled with my own three sweet blessings and all that the Lord had brought me through, saving lives and sparing children?

No.

My mind was filled-- and reminded as I scrolled through all sorts of social media-- with the inflicted guilt that the Lord has ordained my steps in one particular direction and ordained the steps of others in a different path.  A path that was not the choice of so many.  A path that seems so empty and not at all what had been planned in the mind for so long.

I felt guilty even sharing pictures of my sweet children and all they did to honor me.  I felt guilty wishing others "happy mother's day!" as I went to church.  I even looked around guiltily when others wished me "happy mother's day!", fearing that someone would overhear and be offended with my joy and title and task entrusted to me and asked of me by the Lord.

And you know what?  That isn't right.  [Also, you thought I had offended you in the previous statements?  Hang on, it's about to get worse.]

When you complain about how unfair it is that you aren't a mother and how insensitive it is for me to rejoice in my motherhood, what you are actually saying is this:

"God, You don't know what You're doing.  You made a mistake with my life.  It isn't fair for her to show her joy and rejoice in her calling."

I don't say this out of spite or resentment or "better than thou" ideas.  I say this because it is what God's Word says.   How can Ephesians command us to honor our mothers, but then you plead with all those around you not to rejoice in their motherhood?   How can Romans urge the Body to rejoice with others, but then you get to determine about what we are to rejoice with others?

So, on this first day of a new year before the next Mother's Day, I would urge you, sweet friend.  Ask the Lord to help you to be content with the life that He has intimately and intricately predestined.  For you.  Ask the Lord to strengthen the hearts and arms and minds of those mothers that you envy.  Their work is hard.  The Evil One would love nothing more than to snatch the souls of their sweet ones away from the arms of the Father.

Encourage the Body.  Edify the Saints.  Exercise your gifts.  Enjoy your life.

And in conclusion, without any sort of guilt or remorse, I boldly share with you the sweet souls that the Lord has entrusted to me to train and lead and guide for eternity:

 

Will you pray with me that as they come behind me,

they will find their Mama to be faithful?

Advice for the new mom, old mom, tired mom, single mom, I'm-not-a-mom, and everyone else out there

Live in your moment.

Because this is the moment that God has given

to you.  

Don't look back, don't look outside. 
Don't compare, don't resent.

Look to Him.  

Believe that He has given you just what you need 

 and kept from you that which is not best. 

So, remember:

Live.

In.

YOUR.

moment.

 

Kinda like this. 

 

Sweet Birthday Boy

I'm officially old.  I mean, not like "97 and ready for a nursing home" old, but... well, to the point in my life where I totally get that warning I was given just a few years ago:

Be careful!  The time just flies on by you without you even knowing it.

Wow.zers.  

My sweet baby boy just turned two a couple days ago.  Where did two years... of my life-- of his life-- just go?!

This kid cracks me right up...  He was so proud of his skills.

But God is good.  My Samuel is a precious visual reminder of the reward of trusting in the divine plan of a Loving God.  And these have been good years.  Two hard, life-changing, grace-filled, good years.

We had originally planned to go back to the hospital to give cupcakes to our God-given helpers.  However, one of my sweet ones had pink eye-- and my very wise hubby suggested that perhaps taking a pink-eyed child to the ICU wasn't the most thoughtful of gestures-- even if I had cupcakes. 

              
Sweet birthday boy in his sweet birthday shirt.  Loves that Monkey!

So, instead we decided to have a fantastic family day.  Our day started with a yummy breakfast-- pancakes are my Sweet Sweet's favorite, you know.  After that, we braved Target, allowing the two big ones to select the most perfect gift for the littlest-- a drum set and a car driving steering wheel.  Pretty sure there were a couple of new balls thrown in the shopping cart, too.  I mean, what's a trip to Target without purchasing at least 7 items you don't really need?!

We grabbed the most perfect cupcake cake for my ball-loving little man:

 

Being the very wise mama that I am, we saved it to share with all of his friends at church (you know, so mama didn't have 2 dozen cupcakes topped with 3 gallons of icing hanging around my house all day Saturday).  

       
Yah, he loved it.  And I let him eat an entire cupcake.  And frosting.

The day before his birthday was a bit of a celebration as mama and the two boys went on a field trip to The Virginia Living Museum.  So fantastic.  This sweet boy's eyes were so busy, watching and looking and learning.

   
Love those little fingers, touching and learning.

 
What kind of a mom be if we didn't get a treat?!

 
Sweet brother wanted to make sure to get some gifts for the pink-eye sister.

 But life is good.  No, God is good.  My sweet Samuel reminds me of this.  My sweet, snuggly, spoiled-rotten gift from God.  He is the one who God hears.   May I train him to listen to God.

Perfectly Perfect Potato Soup

I love soup.  And potatoes.  And cream.  And cheese.  (And Jesus and the Man of my Dreams and my Sweet Ones, but that's not part of the recipe! ;) )

I have to first warn you that this is a picture-less post.  Very unlike me, I know.  I am all about the visual.  However, I didn't take a single picture.  Partly because of the madness that is my life and partly because there wasn't any soup left.  (If you're wondering, no.  No, I do not feel any guilt, remorse, or shame in that fact.)

Moving along... I will also confess that I have tried and used a LOT of different potato soup recipes.  Most of which I have been very happy and satisfied with the results.  However, I just always felt like there was something....more... that was missing.  And I do believe you will agree with me that this recipe here is indeed the nearest to comfort-y perfection that one can possibly hope to attain this side of glory.  Perfect for this deliciously wonderful and snowy weather we have been having.   And while it may seem like an overstatement or a bit redundant in the title, I can assure you that once you make this soup, you will know exactly why I had to include an extra "perfect".

So here you go:

Perfectly Perfect Potato Soup
adapted from this recipe

6 strips of bacon, cut into little pieces
1 cup tiny, shredded carrots (meaning, shred those carrots a LOT)
1/2 onion, finely diced
2 stalks celery, finely diced
3 tablespoons minced garlic
1/2 teaspoon paprika
1 teaspoon oregano
Cracked black pepper to taste
1/2 to 1 teaspoon salt (TASTE before adding too much)
6-8 red-skinned potatoes, peeled and diced
2 tablespoons chicken (or veggie) bouillon
6-7 cups hot water
3 tablespoons flour
1 cup milk (I used 2% milk)
1/2 heavy whipping cream (no, seriously.  you need this)
Shredded Monterrey Jack cheese (freshly shredded is best!)

Now, before beginning, I wanted to mention that for my vegetarian friends out there... you can skip this first step (and ingredient! ;) ) and just use a couple swirls of olive oil.  I didn't, but you can.  And I am certain it will still be perfectly perfect.

Turn a big pot on over medium-high heat.  Add those chopped up strips of bacon.  In case you are already starting to panic, all I do is pull out 6 strips of bacon, hold them with one hand, and then cut off about a half-inch sized pieces with my handy, dandy kitchen scissors.  Let that bacon sizzle away, but give it a stir ever so often to make sure it gets crispy all over.

Meanwhile, get your trusty kitchen chopper.  If you don't have one of these, you should really invest.  The one I have is an older version of the one in the link (yes, I have a little twinge of gadget envy).  I put about 6 or 8 (?) baby carrots in the cup and then-- to quote my mother-- desecrated them.  That's the way she would always convey that we needed to chop something up super fine and tiny.  So, yah.  Desecrate those carrots.

Go stir your bacon.  You want it nice and crispy, so leave it a little bit longer.

If you don't have an already diced onion from your freezer, go ahead and put that onion in the little kitchen chopper (after taking out the carrots, of course).  No one likes a lonely half onion, so dice that side up, too, and double bag it to toss in the freezer for the NEXT time you make this soup.

Dice up your celery, too.  I have never tried the celery in the chopper, but somehow I don't mind dicing the celery by hand.  By this time, your bacon should be just about finished.  With a slotted spoon, carefully remove all of those little crispy bits and let them rest on a paper towel lined plate.

LEAVE the bacon grease in the pan.  Leave.  It.  All of it.

Add the carrots, and let them saute for about 5 minutes or so.  Stir periodically.  You know, in between removing your 22 month old from the trash can and helping your 5 year old with her homework.

After the carrots have been hanging out for a while, add the onions and the celery.  Now, I like to let my veggies get really soft during the sauteing process as I feel like this is the "do or die" time for them to actually get soft.  Once I add the liquid, it just doesn't get 'em like I like 'em.  After about 5 more minutes, add your garlic.  I can not abide burned garlic, so I do a lot of stirring at this point.  Granted, there is usually more trashcan removing and homework helping, but I do my best.

Add the diced potatoes to the mix.  No, you did not miss a step.  No, I didn't miss a step.  Add the potatoes to the other veggies withOUT all the liquid.  (Yet.)  Stir the mix up "right good" and let it cook down for about 10 minutes, stirring periodically.  You know, trashcan and all that.  (Yes, that boy is obsessed with my trashcan.  God only knows what treasures have been thrown away when I wasn't looking!)

Once the potatoes are starting to be tempted to stick to the bottom of the pan, add your paprika and oregano.  Stir it up.  Then add the bouillon.  Then add your hot water.  I only say "hot water" because I use my Keurig to make hot water and dump it right into my pot.  Put a lid on it and let it simmer gently.  Leave it be until the potatoes are starting to get tender.

Once the taters are soft, whisk together the flour and milk.  Add that mix to the pot, stirring well.  Let it simmer another 5 minutes.  Then, remove about 3-4 cups of the soup (liquid and potatoes) and using a hand blender (or whatever blender strikes your fancy), puree well.  Add the now-liquid back to the pot and stir.  Now, add in that 1/2 cup heavy cream.  Have.  Mercy.

Go gather the sweet ones and get ready to dig in!  We added the shredded cheese, bacon bits, and a dollop of sour cream.  Well, of course we did.  Should I also confess that in addition to the carby goodness of that creamy potato soup I also sopped it up with fresh ciabatta rolls?  Too much?  Nah, not in the slightest.

How I know your family (or just you!) will love this soup.  Keep warm, my friends!

 

Yah, I know I said no pictures.  

But do you SEE how cute they are?!  

I mean, seriously.