Hello, friends. Last week, two books of stamps that had been misplaced for probably two years were found, in between cards in my card drawer. I'm so glad they were forever stamps. I mended a sweater, pair of pants, a skirt, and a shirt. An Ebay purchase was made through Swagbucks, for cash back. The hens are producing lots of eggs. Some were steamed for J. I steam them now, instead of boiling, as they're usually easier to peel. I harvested asparagus, chickweed and wild violets. More dried lentils were canned. We paid the additional amount that the property tax went up on our rental house into escrow, so more of our payment will go towards the principal, and we can pay it off a bit sooner. Some of the tomato and pepper seedlings are sprouting. Eggs were shared with a friend, and the remaining cat food and kitty treats were given to a neighbor friend.
A favorite cotton nightgown was so threadbare, it began ripping and had to be "retired". I salvaged the buttons and started working on the lace. What remains will go in the rag bag. Soapmaking oils were melted on the woodstove, saving propane. At the grocery store, brussels sprouts, dogfood and potatoes were on sale. The potatoes were at a price I haven't seen in a long time, at $1.60 off per 3#, and between us, we bought 15#. The dogfood was $6 off, which is my usual stock up price. Brussels sprouts were $1 off per pound, and I got two. Their season is winding down, at least in our home. Then we'll be on to more spring foods. While in town, I quickly popped into two thrift shops, looking for canisters to turn into compost crocks, but no luck, so nothing was purchased.
J bought two varieties of blackberry and blueberry seedlings, which came last week. We got them in the ground the evening they arrived. While I was canning lentils, he planted seedlings he bought of cabbage, broccoli and lettuce, just before rain. I wonder if anyone has insight into this? I tried a new recipe for maple glazed roasted carrots last week. Following the recipe, the carrots were hard rocks after the end of the roasting time. I've noticed with every recipe I've tried for roasted vegetables, other than potatoes, this is always the case. With brussels sprouts, cauliflower and carrots, I must steam them before roasting; otherwise they're inedible. Is it me? My oven? I have a pretty new oven which will cook via convection or air fry, but I just use plain old "bake' because that's what I know. Do you experience this with roasted veggies too? Always hope to keep learning. Wishing you a lovely week!