It seems I have so much to share with you all.  Our church has a fellowship breakfast once a year at Smartview Park on the Blue Ridge Parkway.  Sunday was a beautiful morning for eating outside.  Saturday we were wondering if we would get to have it or not.  We had lots of fog but Sunday morning was bright and beautiful.   I took sausage gravy, biscuits, fresh churned butter, and scrambled eggs-fresh from our hens.  God is so good! 

Jess and the boys came up Saturday morning to spend the weekend.  David was at a conference  in Georgia all day Saturday.  He came to our house after the conference.  He got here about 1:00 A.M.  Jessica’s friend Leah came over on Saturday to visit with her.  Our house had lots of action-five children all together chasing after kittens.  They all had lots of fun.  We made peach ice cream Saturday evening.  It was VERY good but I am partial to peach ice cream.   I got the recipe from Allrecipes.com 

2 1/2 pounds fresh peaches – peeled, pitted and chopped

1/2 cup white sugar

1 pint half-and-half cream

1 (14 ounce) can sweetened condensed milk

1 (12 fluid ounce) can evaporated milk

1 teaspoon vanilla extract

2 cups whole milk, or as needed

Mix all ingredients together and put into ice cream maker.

 

Yesterday I made homemade tomato soup from our tomatoes.  I got this recipe from allrecipes.com  also. 

4  cups chopped fresh tomatoes

1 slice onion

4 whole cloves

2 cups chicken broth

2 tablespoons butter

2 tablespoons all-purpose flour

1 teaspoon salt

2 teaspoons white sugar, or to taste

Directions

1. In a stockpot, over medium heat, combine the tomatoes, onion, cloves and chicken broth. Bring to a boil, and gently boil for about 20 minutes to blend all of the flavors. Remove from heat and run the mixture through a food mill into a large bowl, or pan. Discard any stuff left over in the food mill.
2. In the now empty stockpot, melt the butter over medium heat. Stir in the flour to make a roux, cooking until the roux is a medium brown. Gradually whisk in a bit of the tomato mixture, so that no lumps form, then stir in the rest. Season with sugar and salt, and adjust to taste.

   I did do a few things different.  I used about 1/4 tsp celery salt instead of regular salt and I only used 1/2 tsp sugar.  I made enough of this to can 5 pts.  According to the Ball canning book, you process this for 20 min. on 10 lb pressure.  I ended up putting mine in the freezer as I was pushed for time. 

Okay, one more recipe.  I told you all I had a lot to share.  That’s what happens when I don’t make a post for several days.  Anyway, today I made a peach simple syrup.  I had a few peaches left and wondered what I could do with them.  Something easy.  I cut the peaches into chunks. Enough to make l cup chopped peaches.  I then brought to a boil 1 cup sugar and 1 cup water.  Pour the boiling water over the peaches and let sit.  I let mine sit all day.    Strain the mixture and you have a great tasting peach simple syrup.  Then I put about 3 tbsp. peach simple syrup into an 8 oz glass.  I then added ice and sparkling water.  I would have used club soda but I was out of it.  I got this idea from http://theblessedhearth.blogspot.com/.  She did something similar with ginger.  I think I might even try mixing the peach and the ginger syrup together.  I might try adding this to tea as I really like peach tea.  Well, I’ve bored you all enough with all these recipes.  Enjoy your day and God bless.