Sunday, 28 May 2017

A |Gift from Nellie

Yesterday I bought myself an angel cat as my Nellie Memorial
 
This morning, Nellie sent me a gift.



Saturday, 20 May 2017

Pickled Asparagus with Balsamic Vinegar

Today I made pickled asparagus. 
I have been wanting to try something different. I love asparagus with balsamic vinegar and I thought I would try to make pickled asparagus using some balsamic vinegar. 
I used my regular recipe but I substituted 1/3rd of the regular vinegar with White Balsamic vinegar.
Alas, finding the right height canning jars has been difficult. I had to use the regular 500ml wide mouth jars. 

Lemon and Dill
 
Fresh Dill
Trimmed Asparagus
And here there are, packed into the jars along with the spices -- celery seed, all spice and mustard seed.

And here are the other 2 jars in the pot 
and after 10 minutes processing!


I won't be able to try the pickles for a week, but after tasting the brine, I believe these are going to be wonderful!

Tomorrow I am going to make regular asparagus pickles with what I have left. I have some regular quart sealers and will make them longer (for Cesars!!!)

Here is the recipe:


Ingredients
  • 6 pounds asparagus, trimmed to fit your pint jars
  • 4.5 cups vinegar (1.5 cup white balsamic and 3 cups white)
  • 4.5 cups water
  • 2 tablespoons kosher salt (or pickling salt)
  • 2 tablespoons sugar
  • Put in each jar:
  • 1/8 tsp celery seed
  • 1/4 tsp mustard seed
  • 1/4 tsp black peppercorns
  • 3 all spice berries
  • 1 clove garlic
  • 1 slice lemon
  • fresh dill
  • 7 500 ml (8 oz0 wide mouth jars (if you use the taller, 12 ounce jelly jars, you don’t have to cut your asparagus quite as short and you’ll probably fill 4-5 jars).
Instructions
  1. Sterilize your jars.
  2. Put the lemon slice, spices and dill in the bottom and pack the trimmed asparagus into the jars (it’s up to you to determine whether you want to go tips up or down). Tuck a garlic clove down into the asparagus spears.
  3. Bring the vinegar, water, salt and sugar to a boil. Pour into jars on top of asparagus, leaving at least 1/4 inch of head space.
  4. Put lids and rings on the jars and process in a hot water bath for 10 minutes (you can skip this step if you plan on just putting your pickles in the fridge).
 


Tuesday, 16 May 2017

Thanks Yous Dear Furrends!

Mes had the mostest marvelous time yesterday! Mes danced the whole day away with my furrends that is over the rainbow bridge and wes watched as so many of yous came to my birthday pawty that Kozmo and Jo Jo and my hairy slobbery sister had yesterday at Casa Cat From Hell!
It was MAGNIFICENT!!

 
And mes gotted some fabulishious cards!
First this lovely one from my protegee Shoko and her sisfur Kali! 



Me promised to helps Shoko with her gardening, so yous may sees me pop up on their blog 
And the next one was from my furrends Pipo, Minko and Mr Jack Freckles!


AND yous guys left some magnificent comments on my blog! Mes LOVED every single one of them!
One thing that Kozmo forgotted to say was that it was a comment-a-thon (mes almost always has a Comment-a-thon on my birthday).
Yous guys helped raise $35 dollars for the Richmond Animal Protection Society.
They are building a new facility that will include an animal hospital! Is that not a wonderful idea!!



Mes has my eye on a new furrend for Mommy at their shelter....
Now excuse mes, Me and Eric and Flynn is off on a Mouse Safari!!!

 Kisses
Your Nellie Bellie