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Jelly Making Time!

6/30/2015

Wild raspberries are ready and we got busy making our year's worth of jelly. Last night we made four runs of the succulent, royal purple, sweet concoction.
The jelly is what helps me get through the winter. I hate winter, but when I can spread some of the wild raspberry jelly across a hot biscuit before heading out into the cold, I get a brief taste of summer.
If you have not tried making jelly, it is easy and you should give it a try.

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Summer is Here!

6/23/2015

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Temperatures nearly reached 100 degrees today. With the threat of thunderstorms this evening we won't be heading to the river to cool off. However, a trip will be forthcoming this week. Don't forget about the fall food plots. Now is a great time to consider what you are going to plant and timing the planting so the seed is in ground just before a rain.
The raspberries are nearly ripe as well. Later this week it will be time to pick them and make jelly!

Here is a great summertime breakfast recipe:
Items needed: 2 fresh eggs, 5 corn or flour tortillas, a sprig of cilantro, a small hot pepper, fresh tomato, onion, cheese and sour cream if desired.

Using a hot iron skillet, warm the tortillas with a good pinch of taco cheese on them. Meanwhile chop up the onion, pepper and cilantro. Slice the tomato. Scramble the two eggs with the chopped onion and pepper. Spoon into the warm tortilla, add tomato, cilantro and sour cream. Enjoy a summer breakfast fit for the best countryboy or ranch hand.

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Jelly Making Time!

Summer is Here!

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