January 2019

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Taking it all in…

My latest artistic endeavor – this will be a bookmark and will not have the white bit at the top. So far, so good.

Amazing how wee bites of artichoke can fill a person up. Or, maybe it’s the butter…

Frost and burning fog always make for a pretty picture or two.

Yours truly

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Angel

dogs and angels are not very far apart…

Charles Bukowski

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Homemade marshmallows! This batch, for the holidays, were peppermint, and oh SO good.

A niche shelf with the painting of Garden of the Gods and Pikes Peak I bought in Manitou Springs and promised to show you.

No tree this year, but the holiday mantel was pretty lovely!

Peggy, the tin tree is the one from Clair Ann. It needs a repair, but I still love it!

Adorable little L is serious about photography but not fun, got it?

Christmas Day! Sweet and sparkly and filled with some of the best peeps I know. The food was pretty great, too.

The last snow of 2018 – the fluffiest!

Last homemade kombucha of 2018 – giant red grapes whose essence sank to the bottom.

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This post is dedicated to my hospice friend J.C., who opened my eyes to the world of alzheimers, dementia, and the great beyond that lies so very close at hand. E ho Ľomaha me ka maluhia…

Peace

Have courage for the great sorrows of life and patience for the small ones; and when you have laboriously accomplished your daily task, go to sleep in peace. God is awake.

Victor Hugo

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Whoa! I don’t know what happened, but it sure looks cool.

That’s better!

My friend Bebe is one of my dearest companions. She is funny, generous, kind, and smart. We love to bead together (making jewelry, mostly), and can talk up a storm on any and every topic. She’s also fearless and lived all over: Africa, Alaska, England, as well just about every corner of the contiguous United States after being born in Maryland. In her travels, she’s accumulated a vast array of recipes. She started making cranberry banana jam about fifty years ago in Alaska, though she made it with indigenous lingonberries that she and her friends collected in the wild. Unless you’re lucky enough to have lingonberries available, cranberries are the best substitute.

When she first offered me a jar, I was a bit skeptical. Cranberries and bananas? Weird. I am open minded, however, so I took a jar. Wow, this is good! It tastes mostly like banana, with a hint of fruitiness I would never identify as cranberry. As the title infers, strangely delicious. The hubster and I devoured it in no time. Here’s the recipe, just in case you’re curious, too.

Cranberry Banana Jam

4 cups cranberries, fresh or frozen

1 1/2 cups water

3 cups mashed banana

7 cups sugar

6 ounces liquid pectin

1 teaspoon bottled lemon juice

Sterilize canning jars – I used a variety of jars, so I can’t say exactly how many jars this makes, so have quite a few on hand.

In a large pot, combine cranberries and water over medium heat. Simmer until cranberries start to pop, about 10 minutes. Stir in mashed bananas and sugar. Increase the heat to medium-high and cook until mixture comes to the boil, stirring occasionally. Boil for one minute. Remove from the heat, stir in pectin and lemon juice.

Dispense jam into sterilized jars. Wipe the rims clean with a damp cloth, attach lids. Process in boiling water for 10 minutes. Remove from water and place on a kitchen towel to cool. If you want to give away the jam without sealing, simply allow to cool and refrigerate until sharing. I’ve got two jars in the fridge as I type. Danger, Will Robinson, danger!!

Oh, and Happy New Year! It’s 2019!

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