Thursday, April 29, 2010
Last Night's Prayers
Wednesday, April 28, 2010
Tough Tough Stuff
Monday, April 26, 2010
Tonight, tonight, it all began tonight.....
Sunday, April 25, 2010
Beautiful Babies
Friday, April 23, 2010
Blooming All Over!
Thursday, April 22, 2010
Delicious Treats for the Lobe and Introducing a Spectacular New Chain!
Tuesday, April 20, 2010
Exhausted and Thrilled
Saturday, April 17, 2010
Om Ring
Friday, April 16, 2010
Thanks, Mommy :)
Feels Like Home
Thursday, April 15, 2010
Re-Beginning
Wednesday, April 14, 2010
Voice.Over!
Monday, April 12, 2010
In the Details
Sunday, April 11, 2010
Recipe for Marmalade and Substitutions for Sucanat Lemon Syrup!!
In a small bowl, combine the peel and 1 cup water. Let soak for 10 minutes. drain the peel and discard the water.
In an 8-quart pan, combine the peel with the lemon juice, 1 cup water and baking soda. Over medium-high heat, bring to a full boil. Reduce the heat, cover and simmer for 10 minutes, stirring occasionally. Stir in the fruit. Cover and simmer 10 minutes more.
Remove the cover and stir in the sugar and butter. Heat, stirring constantly, until the sugar is completely dissolved.
Increase the heat to medium-high and bring the mixture to a full rolling boil, stirring constantly. Stir in the entire contents of the pectin pouch. Return the mixture to a full rolling boil, stirring constantly. Boil for 1 minute. Remove the pan from the heat and skim off any foam.
To prevent floating fruit, allow the marmalade to cool 5 minutes before filling jars. Gently stir the marmalade to distribute the fruit and ladle the marmalade into hot jars, leaving 1/4-inch headspace. Wipe the jar rims and threads with a clean, damp cloth. Cover with hot lids and apply screw rings. Process half-pint jars in a 200 degree F water bath for 10 minutes, pint jars for 15 minutes.