Hey, hey.
(cuteness: a preview)
So, if you listened to my “ramble” on Thursday, to you I say…”Thanks”.
I have a few things to discuss. I will segment it. Organization, people. Right?
Fitness:
I have a few race plans for the fall, and a BIG ONE for next year. I am a planner. I like to have goals. I also like to reward myself for meeting those goals. That’s part of the fun!
My fall race plans include: running a 10K in September, running my SECOND half marathon in November, and running a 5K on Thanksgiving Day that was the HARDEST 5K ever when I ran it last year. You can check out my training on googledocs, linked on the “running” page. I’ll do my best to follow that. I guess that my “goals” for each race, besides training well and finishing (ha!) are these: 10K- it’s my first 10K, so anything will be a PR, but my goal will be 1:05; 1/2 marathon- it’s my 2nd, so I’ll go for a PR of UNDER 2:16; and the 5K- I would LOVE to blow it away with a 30 minute time- it’s FULL of hills!
So, the thing is, I will be training during FOOTBALL season, which involves a lot of tailgating and more late nights (because of being out and about, not because of doing silly things at home) than usual. So, my challenge will be to keep myself hydrated and on schedule. While still being the life of the tailgate, of course 😉
And the BIG PLAN, you may wonder? Well, I am planning on training for and running my FIRST MARATHON next year. The plan is to run the San Diego Marathon in June. It’s my birthday weekend, so it will be a major accomplishment PLUS a good birthday trip!
Stay tuned- there will be a lot of posts discussing my runs (long and short) as well as how I try to stay hydrated and stong with all this running!
Farmer Katie:
So, I have a LOT of hot peppers. I have made a lot of hot pepper relish. I have pickled hot peppers pickling away in my pantry. So, what’s up next, you may ask?
Pepper Jelly!
This week, it was Jalapeno Jelly (to be specific).
Please- look and learn 🙂
First- about 3/4 of a pound of jalapenos. Fresh. From my garden. Plus about 3 serano peppers for extra heat 😉
Chop them a little bit, removing the stems and some of the seeds (with gloves on, please!).
Add the peppers to the food processor, along with 1 cup of cider vinegar…
Blend, baby, blend.
Add the blended mixture, pluse one more cup of the vinegar plus SIX (you heard me) cups of sugar to a large pot.
Bring it all to a boil. Boil it for 10 minutes. Stir it A LOT.
The next few steps were very reliant on good timing, and were also very MESSY, so they were not photographed.
But, you would add two 3oz. bags of liquid pectin (to make it jelly-like). Stir. Bring to a boil. While stirring. Boil HARD (not sure what that means, exactly, but I let it ROLL) for 1 minute. Stir. STIR! Remove from heat. Add some green food coloring unless you want it to be dookie brown. STIR! Divvy it up into your jars of choice (which have already been cleaned and are warm so they won’t break when the HOT- and it’s HOT, like burn your finger, hand, arm HOT- jelly gets all in ’em). Seal them up in a boiling water “bath” – a big pot of hot water. Sit them around till they’re room temperature.
Photograph them:
Pray to the “seal the jar” gods.
Do a happy dance when they are sealed.
Put them in the pantry with your pickles. They’ll make good gifts.
Cute Kiddos:
Just because I love my boys.
And I love you enough to let you love them, too…
So, what’s next? Probably a report on my running so far this week. Then I’ve got to do something with my drawer full of peppers. Plus, I’m reading books!