Just thought I should add a thing or two as its been a very long time since I've done a posting. Where do I begin?

First and foremost, please go to www.facebook.com/stagestudiosupply and LIKE the page. PLEASE !! It has something to do with better placement on web searches or something. Apparently more and consistent Likes, places the page higher in the rankings and is supposedly a good thing. Thank you in advance.

As can be seen I'm into something new. What a surprise !!!!! Long story - very shortened,  Stage & Studio Supply is a retail/rental company for virtually all things theatrical and artsie fartsie. As one of the largest retailers of Wolfe FX face paints in Canada, I can assure you I'm kept hopping. Also just finished several courses on life casting and have been accepted as a member of  Life Casters International. What is life casting you may ask? Well, again long story short - think of a sculptor, he or she uses chisels, etc. to carve a hand or figure, etc. A life caster makes a mold of the hand or figure, etc. and then makes a casting. You may, or may not be surprised at what people get cast!!!

Now that the summer is coming to an end, I'll try to post more words and maybe a picture or two. So do keep an eye open.

By the way, my email address is: s.lewis@nf.sympatico.ca

Have a great long weekend and smile at someone today, you'll both feel better.

Cheers

Blueberry Jam

At long last-a NEW ENTRY. Sorry I haven't posted anything since last year but...... I've been really busy and so much as happened. Hopefully over the next few days I'll have some time to bring everyone up to speed. But right now I must comment on "Blueberry Jam". Yesterday, Feb. 28/09 Bruce Day and myself gave a demo on basic bottling/canning techniques. I plan to have some photos posted to Photobucket soon, so keep watching. In the meantime you can go to Bruce's web site at www.downhomecatering.ca to get some recipes/tips, etc.. If I can figure out how, I'll post links to this and the site of the people that sponsored the demo, shortly.

I promised to post the recipe I used to make blueberry jam, so here it is:

8 cups berrys (washed and picked), either fresh or frozen
1 pkg. Pectin - 49g (I used liquid pectin, but powered will also work)
2-1/2 cups sugar
1 tablespoon lemon juice

Put berries and 1 cup water into large pot and mash to the consistency you want. I use a potatoe masher. Be sure to mix well.

Take some of the sugar (about 1/4 cup and mix with the pectin), stir into the berry mixture. While stirring constantly bring to a rolling boil and add the remaining sugar and lemon juice. When you have a good rolling boil time for 1 minute. Be sure to keep stirring.

After the 1 minute boil, remove from heat and skim off any foam that may have formed. Using a funnel, fill hot (sterilized) canning jars taking care to leave a headspace (approx. 1/4 inch) between jam and cover. Put lids on immediately and screw bands on finger tight. For complete safety (especially if you plan to store the jam) - boil the filled jars in water canner for a minimum of 10 minutes.

For variation, experiment a little with different herbs and spices, or try adding a little booze for flavoring.

The above recipe should fill around 12-16 (250ml or 1/2 cup) jars. If you want to increase the size of the recipe be sure to weigh all the individual ingredients in the above basic recipe. Then multiply these weights by amount you want to increase the recipe. Increase or decrease recipes by weight, not by volume.

Now I must go and do a little work around the home. Hope the above is helpful and keep coming back for more. Take care and best wishes.

Merry, Merry Christmas to All !!!

Finally the extension is completed (on the outside), except for painting the trim which will be done when the weather warms up. The newest picture, entitled Dec. 23/07 in the Photobucket Archives, shows a closer, more detailed picture. The extension is insulated, but I haven't started the dry wall yet. The wiring and dry wall should take a few days and I expect to start it after the festive season. I'm sure everyone has better things to do than listen to my ramblings so I'll end here by saying..... Love and Best Wishes for a heart warming Merry Christmas to one and all. Be good to yourselves and others.

Construction Moving Along

Just had to add the latest update showing progress on extension. If the weather co-operates I hope to either start the siding or shingles tomorrow. Totally exhausted now so will go stuff my face and then to bed. Talk to you soon, take care and think Christmassy thoughts.

Final a new update !!!

At long last I've got a moment to add an update. If you check the Photobucket archives (at left) you'll see some new pictures. I'll start my comments from pic labelled 'Fixed Driveway'. This shows the driveway that was repaired by Sparfar Enterprises @ 834-2273. They did a wonderful job/great price and the work has stood up through a number of MAJOR rain storms. Finally I can drive up and down without banging the bottom of the car. The next picture shows Sucki puss and her sister Stevie. I didn't name the new cat, she was named when I got her. Both are getting along wonderfully and appear very happy and content. Finally, the latest picture-showing the extension. As can be seen, the upper most windows are in and siding is about to be installed. Hopefully, if the weather holds, the room will be fully enclosed and tight within 2 to 3 days. It will be nice to have it accomplished so I can keep a bit of heat in the kitchen and know the bad weather will stay outside.
I still haven't planted my garlic yet, but maybe the temperature will come back up for a day or so before the real winter begins! We had the season's first snowfall yesterday and I spent most of the day ploughing the neighbour's and my driveways. The snowblower attachment hasn't arrived yet for the tractor so I had to use the front bucket, but the snow was really wet and probably wasn't enough to blow anyway.
Must go and cook an evening meal so, bye for now and take care. I'll try to add more updates soon.

Busy Weekend

Well finally got a little more accomplished on the extension. In the photo archives can be seen the latest update titled 28/10/07. Here can be seen the 2 walls for the dormer kind of thing sticking out from the bedroom (second floor). Above and on each side I have begun to frame in and sheet for the windows that are at the inside balcony level. You can also see that I've started installing the roof trusses and closing in the top side walls. By the way, the vertical opening at the corner lower level, is so I can get in and out. It will be closed in when construction moves along. If you have been following the dates it is obvious that this is a long project, but remember I'm doing it all myself, the weather must be co-operative and I still must feed myself (household stuff, etc.) and do work around the garden before winter comes. It may not look like it, but actually a lot has been done. The lettuce, zucchini and squash beds have been composted, turned and prepared for winter rest. The main garden hasn't been touched yet as there is still cabbage, beets, etc. to harvest. I've also got about half my winter wood supply cut and stacked. The wood shed isn't ready yet, but there's still time and hopefully I'll be able to cut, haul, junk and split the rest of the necessary supply shortly. The tractor will make this a little easier I expect. Must go get some sleep, tomorrow will come soon enough. Bye for now and take care.

Good Meal

Last night I tried a recipe I've been thinking about for quite a while. Pictures to accompany are posted in the archives. In pic labelled 22/10/07A can be seen a 'Boneless Pork Loin Roast' (this was what was printed on the vac pack) that I have sliced 3 quarters the way through length wise. In the opening I placed dried apricots and pitted prunes alternately. On top of the fruit I smeared apple sauce then closed the roast and placed it in a pan which subsequently was roasted at 325 degrees till done. While the pork was cooking I boiled carrots, beets and swiss chard from the garden. The carrots and beets can be seen in 22/10/07B. You can see a piece of leaf in with the beets. The chard was in an un-pretty pot so I haven't shown it, but it still tasted good! For the last half hour or so of cooking I placed potatoes in with the roasting meat. When all cooked, I placed meat and veggies on platter (left chard in ugly pot) and made gravy from meat drippings in pan. Finished product can be seen in 22/10/07C. The black spots on roast are not scorch marks but rather the prunes showing through. Very tasty meal, but next time may marinate pork in apple juice first. Though there were subtle hints of the fruit, it lost most of it's flavour. May also try stewing next time so meat stays moist and flavours won't be lost. That's it for now - have a great day and keep the faith.