Friday, September 27, 2013

Windows 8

I learned something today... 

Every time our new computer would go to sleep or hibernate when we woke it up again the desktop icons were gone and the taskbar didn't work...  A bit frustrating!

I then called HP support - sorry but that is a SCAM - I spoke with W. and he said he would have to go into my computer remotely to fix it .  That the fix wasn't an easy one, and the fee would be ---

I said no thank you.  Actually I said "W. I just bought this computer 2 days ago and I'm not paying you to fix anything."  I thanked him and hung up.  So I kept searching the net, someone else had to have had this problem too, right?  Right.

We were set up as a dual screen instead of single.  Who knew.  But if you too have that problem change your settings.

Happy bird again.
a little bird

Thursday, September 26, 2013

A new computer

We are a computer using family!!  We really missed it being out a week - so yesterday when going to the big city for a meeting I stopped on my way home and picked up a new one...

It has Windows 8 on it - a bit of a learning curve is happening here.   I really think we will like it once we are used to it.  Very different!!

But we are up and running again.  We will take the old computer (6 years old) in and if it can be repaired it will be a second computer.  Really that's is a good thing.  DH and I both use it as well #1 son and wife stop in and use it too.  So I'm really hoping the old one can be fixed so we will all have two.

Hope you're having a great day!
a little bird

Tuesday, September 24, 2013

September is National Preparedness Month

Here are a few great links to help with preparedness.

Ready Kids 

Developing a family disaster plan

Gathering emergency supplies

Learning how to shelter in place

Understanding quarantine and isolation

Learning how to maintain a healthy state of mind

Get a Kit

Computer on the fritz

Our home computer is on the fritz...  We (I) am trying to get all our files and pictures off before its gone completely.   This morning DH said one of those back-up systems is looking really good right now.  True!

I was able to do a post to Robin's Bobbin yesterday but the pictures are sideways.  (I took them on my phone, the wrong way and can't right them.)  :-)

So my blog posts may be intermittent at best right now.

Last night we picked the few apples we have and I made three apple crisps.  One for eating and two for the freezer, or two for eating and one for the freezer, or, oh heck, all three for eating, who cares right!!  ;-)

We went for a long weekend in Yellowstone National Park this past weekend.  BEAUTIFUL time of year to go.  DH took over 600 pictures we just can't download them yet...  But we will and I will share.

We saw two grizzly bears on kills, wolves on a kill, bison, elk, deer, coyote, and a fox.  I think that was all.  Lots of game!!!  We also did the hikes to the falls, around the geyser loop (and got to see Lion group, Castle and Old Faithful go off),  Dragon's Calderon, etc...  It was a wonderful get away.  DH is missing the park already and ready to head back any time.  When we're retired we will spend more than four days.

Hope you are all well and enjoying a wonderful fall.
a little bird

Wednesday, September 4, 2013

That time of year again - busy

It feels like we are on the busy side of the year.  Fall is getting wood, putting food by, doing all the needed things for winter...  Oh and lets throw in working a pay money job too.  :-)

I wonder if God planned it that way?  Hurry, scurry and then when winter arrives and the snow blankets the earth to give it a rest from producing and it gives us a rest from putting by too.  We serve a wonderful God.

But it isn't winter yet, fall has just begun, so we are right in the middle of 'putting by' season.

We went to the hills Thursday, Friday, Saturday, and came home Sunday.  It was a wood gathering time.  The fellows cut and hauled numerous truck and trailer loads out for our winters warmth.

Monday d-i-l did her beautiful pickles.  They were at the perfect flavor so it was time to get them processed.  I did a batch of lemon curd.  And the fellows all went to do bees.

Tuesday evening I processed my pickles and DH and I jarred the filtered honey.  (That is always a sweet yet sticky job...  which requires a good kitchen wash up afterward.)  Then it was time for bed.

DH came in and said the apples are ready and the tomatoes are really coming on.  This is all good too and they will need to be fit into the evening schedule.

I hope you are all having a beautiful fall and busy 'putting by' your stores for winter too.
the ant, no no no I mean, a little bird

d-i-l's beautiful pickles

cooling for 12 - 24 hours before moving
if you do it can interrupt the sealing process

the honey jars are washed and drying to remove any sweet sticky residue

I didn't get a picture of all the wood
I will put that on my list of  'to dos'
Have a GREAT day!!

Go to the ant, you sluggard; consider its ways and be wise! It has no commander, no overseer or ruler, yet it stores its provisions in summer and gathers its food at harvest. – Proverbs 6:6-8

I don't want to be called a sluggard so I better keep busy.

Tuesday, September 3, 2013

Lemon Curd

I love lemon curd.  It is like whipped lemon custard, light and delectable!  It's wonderful with pound cake, in a baked pie shell, tart, spread on scones, and the list goes on and on...  Did you know you can home can Lemon Curd?  Yes, you can!  It's really easy and oh so tasty!

Canned Lemon Curd

  • 2½ cups superfine sugar*
  • ½ cup lemon zest (freshly zested), optional
  • 1 cup bottled lemon juice**
  • ¾ cup unsalted butter, chilled, cut into approximately ¾" pieces
  • 7 large egg yolks
  • 4 large whole eggs
Special Equipment Needed: lemon zester, balloon whisk, 1½ quart double boiler*** (the top double boiler pan should be at least 1½-quart volume), strainer, kitchen thermometer measuring at least up to 180°F, glass or stainless steel medium mixing bowl, silicone spatula or cooking spoon, and equipment for boiling water canning.Yield: About 3 to 4 half-pint jars
Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.

  1.  Wash 4 half-pint canning jars with warm, soapy water. Rinse well; keep hot until ready to fill. Prepare canning lids according to manufacturer's directions.
  2.Fill boiling water canner with enough water to cover the filled jars by 1 to 2 inches. Use a thermometer to preheat the water to 180°F by the time filled jars are ready to be added.

Caution: Do not heat the water in the canner to more than 180°F before jars are added. If the water in the canner is too hot when jars are added, the process time will not be long enough. The time it takes for the canner to reach boiling after the jars are added is expected to be 25 to 30 minutes for this product. Process time starts after the water in the canner comes to a full boil over the tops of the jars.
  3.Combine the sugar and lemon zest in a small bowl, stir to mix, and set aside about 30 minutes. Pre-measure the lemon juice and prepare the chilled butter pieces.
  4.Heat water in the bottom pan of the double boiler until it boils gently. The water should not boil vigorously or touch the bottom of the top double boiler pan or bowl in which the curd is to be cooked. Steam produced will be sufficient for the cooking process to occur.
  5.In the top of the double boiler, on the counter top or table, whisk the egg yolks and whole eggs together until thoroughly mixed. Slowly whisk in the sugar and zest, blending until well mixed and smooth. Blend in the lemon juice and then add the butter pieces to the mixture.
  6.Place the top of the double boiler over boiling water in the bottom pan. Stir gently but continuously with a silicone spatula or cooking spoon, to prevent the mixture from sticking to the bottom of the pan. Continue cooking until the mixture reaches a temperature of 170°F. Use a food thermometer to monitor the temperature.
  7.Remove the double boiler pan from the stove and place on a protected surface, such as a dish cloth or towel on the counter top. Continue to stir gently until the curd thickens (about 5 minutes). Strain curd through a mesh strainer into a glass or stainless steel bowl; discard collected zest.
  8.Fill hot strained curd into the clean, hot half-pint jars, leaving ½-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened, clean paper towel; apply two-piece metal canning lids.
  9.Process in the prepared boiling water canner according to the recommendations in Table 1. Let cool, undisturbed, for 12 to 24 hours and check for seals.
Table 1. Recommended process time for Canned Lemon Curd in a boiling-water canner.
 Process Time at Altitudes of
Style of PackJar Size0 - 1,000 ft1,001 - 6,000 ftAbove 6,000 ft
HotHalf-pints15 min2025


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