Author: Maggie Turner

Every August our garden gives us vine ripened tomatoes. The year Attila grew regular Beefsteak, Health Kick (a Roma variety), and Sicilian Saucer tomatoes. The Beefsteak and Sicilian Saucer tomatoes are very tasty, and both make wonderful toasted tomato sandwiches. I do love a BLT sandwich, but bacon is a rare treat, and lettuce is… Continue reading What Canning Equipment Do I Use?

My Shingrix symptoms are mostly gone, only some muscular pain remains, and it is easy to ignore. I feel very lucky that the effects of the shot were brief, intense, but brief. So back to the kitchen! My day started with slicing a fresh loaf of bread made yesterday, and baking a new loaf today.… Continue reading Shingrix Symptoms Gone

On Monday afternoon, August 12, I had my second Shingrix shot. I was fine for a few hours, then became extremely chilled. By bedtime I had a fever, chills, a severe headache, and pain all over my body. Last night was awful. There was no comfortable position. The symptoms intensified, and when I arose I… Continue reading Shingrix Number Two

One of the jars of Tomato Salsa did not seal yesterday. There were two 1 ½ litre jars of milled tomatoes leftover from yesterday’s canning, which were refrigerated overnight. First thing this morning, I put a new lid and ring on the jar of salsa, and placed it in the steam canner. Then I boiled… Continue reading One Hundred Pounds of Tomatoes: Day Four

7:10 a.m., Sunday, August 11. At 5:30 a.m. this morning I arose and headed for the kitchen. The first thing I did was take the Chili Sauce out of the refrigerator and put it on the range to cook. Attila prepared the ingredients last night, and they sat in the refrigerator, ready for me this… Continue reading One Hundred Pounds of Tomatoes: Day Three