{Nothing Noteworthy}

Much Ado About Nothing

A Birthday Flight

Yesterday was my birthday.  We’ve had so much going on lately that we really didn’t plan anything special, but we did fly up to York, PA for brunch at the airport restaurant.  It’s been about 9 months since we took Carrie up last time (Father’s Day, I think?).  Our friend’s Piper Arrow is small on the inside, so there really was no way to put her carseat in the back without either jacking with John’s ability to fly the plane, or my ability to get Carrie and I out safely if something happened.  While I was in Walmart a couple weeks ago, I passed by a display of automobile booster seats and found the answer:  a booster seat!  While she does meet the minimum height and weight requirements, we would never dream of putting her in a car in a booster yet — so please save the comments.  It’s just a solution for the rare family flights.  Anyway, we had a great brunch and Carrie loved flying!

Carrie looks out the window as we fly north-east.

Of course, Piglet had to come with us.

 

 

 

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Sweet Onion and Pepper Relish from {ReluctantEntertainer.com}

Today is pretty cold and icy, so we’re stuck inside.  In preparation for our tiny (just the three of us) Super Bowl party tonight I decided to clean out the fridge, and found quite a few bell peppers that needed to be used up.   If you love Harry & David’s relish, you’ll love this sweet and savory homemade relish, courtesy of ReluctantEntertainer.com. I’ve made it once before; very easy and very tasty.  

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Sweet Onion and Pepper Relish
Yields 24
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Prep Time
40 min
Cook Time
15 min
Total Time
1 hr
Prep Time
40 min
Cook Time
15 min
Total Time
1 hr
Ingredients
  1. 12 tomatoes, chopped
  2. 12 large red bell peppers (remove the seeds, you can use a variety of colors)
  3. 6 cups sugar
  4. 4 Tablespoons salt
  5. 2 teaspoons crushed red pepper flakes
  6. 8 jalapeno peppers (remove the seeds, chop finely, use plastic gloves)
  7. 2 medium onions
  8. 3 cups white vinegar
  9. 4 small boxes powered pectin (1.75 oz)
Instructions
  1. First chop all ingredients or use a food processor. Mix everything together in a large, except the pectin. Bring to a boil and then reduce heat and simmer about 1 hour.
  2. Add in the pectin and boil for 1 minute. Jar the relish into hot sterilized half pint jars. (You’ll need about 24) Place lids and rings on jars. Process jars by placing them in a large pot of water. Water level should be an inch over jars. Boil for 15 minutes. Carefully remove jars from water and allow to cool. You know jars are sealed when there is no give in the lid.
Adapted from Reluctant Entertainer
{Nothing Noteworthy} http://nothingnoteworthy.com/
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