Well, I’m supposed to be laying low, given my puniness this week.
So I slept until 8. Then made homemade buttermilk biscuits to slather with homemade apple butter and peach jam (not at the same time). Then I swept the main floor of the house.
And then took out the overflowing recycling bin. And did two loads of laundry.
And now it’s 11.18 a.m. and I’m at the computer.
I guess I’m feeling more energetic today.
But there will still be a nap this afternoon.
I have music to compose, to sing in a few weeks on a Webster University composers’ concert. And I brought office work and computer home with me this weekend. And I’m going to see Annie tonight at the Touhill for the Variety Club performance. My wonderful senior Jordan is in it, as is my new voice student Caitlin.
The recuperation and healing from this latest insult to my body is still underway. I went to bed at 9.30 last night after falling asleep during the last ten minutes of an Indiana Jones movie. At about 1 a.m. I was awake with a coughing fit that had me up and angry at everything for about an hour. And then I slept for six hours. I’m coughing less today.
And on another note, I shaved the week’s growth of beard yesterday, but left a small moustache and a patch below my bottom lip. I suppose I’m deciding about having some facial hair fun for another week.
I must say: a bushel of peaches can make a lot of jam. And a lot of work. Fortunately, jam is one of those things I can do in my sleep, and since the only thing I do to the peaches before macerating them in the food processor is to wash them and pit them, the prep is awfully easy.
Since church this morning (Bairstow’s Jesu, the very thought of thee), I have made three more batches of peach jam for a total in 24 hours of 24 half-pints and 8 pints. And I’ve mopped the kitchen floor after cleaning everything. And run two loads of laundry (I go through kitchen towels awfully rapidly).
The bushel box is still 2/5 full, so I may make two more batches of jam (after spending a small fortune on jars and sugar and pectin already). This will keep me in Christmas presents, host/ess gifts, and thank-you jars for a full year, I think!
And what sweet and fragrant goodness this spiced peach jam is!
Tonight I’ll cut up the cucumbers and start another batch of lime pickles.
Now for today’s New York Times and some office work on the home computer.
I purchased this morning a bouquet of zinnias, a large cucumber for salad, a bushel of tomatoes, a pound of stringless green beans, five ears of sweet corn, a bushel of peaches, and enough small cucumbers to make one more large batch of pickles. And a dozen eggs. And a head of Romaine lettuce.
As of 4 p.m. this afternoon (when I am now stopping for the day), I have skinned and canned 7 quarts of tomatoes. And I’ve made 10 half-pints of spiced peach jam. The pickles will go on to soak before bed tonight, which means that Tuesday morning is canning time. And I expect to make one or two more batches of peach jam tomorrow, since the process takes only about an hour from start to finish.
Dinner tonight is a meat loaf, fresh ears of sweet corn, and a cucumber and Romaine salad with orange vinaigrette.
Before any of the canning started, though, I made a peaches-and-cream pie. Think pie crust filled with sugar and corn starch, overlaid with peeled and halved freestone peaches, with a bit more sugar on top of that, then topped with heavy cream. And baked until set.
Dinner and then the Muny tonight should be a lovely evening!