Tuesday, August 30, 2011

New GO BIG RED quilt made for a good friend moving back to Chicago...
Fabrics all cut, pattern layed out
The squares are layered to create a rag look

Blocks are 9" with a 6" and 3" square sewn on top.  Then I added about a 9" border.
Stay warm in Chicago Nicole!

Fall means FOOTBALL!

Cheering on our nephew at Concordia.
Beautiful sunset.
Jackson playing center... He scored the first touchdown!

Championship race in David City

After a long day, Andy finished 5th in the stock class.  He brought home a trophy and Jackson couldn't put it down, even after falling asleep on the drive home. Racing season done for the year!

Little man's turn to race

At the figure 8 championship, the kids got to have their turn, racing go carts on the same track!  Jackson even got a medal!

Monday, August 8, 2011

Freezing Sweet Corn

Want the yummy taste of sweet corn all year round?
 Easy Recipe for Freezing Sweet Corn

16 C sweet corn, cut off the cob
1/2 C butter (1 stick)
1 C sugar
1 C water
1 T salt

Each year we freeze dozens of bags of sweet corn.  I think we've perfected the recipe and how to freeze it! 

First, cut the corn off the cob before cooking.  Our tips?  Spread out a large towel over your work area.  This prevents the corn that does miss the bowl from bouncing off the table and onto the floor.  You'll need a large bowl (we use a 32 c tupperware).  Then, put a tall GLASS glass upside down in the middle of the bowl.  Trust me here, we've tried all kinds, the glass glass works best.  Then, with your sharpest knife (my husband uses his filet knife and sharpens it every 2 or 3 dozen ears that he cuts), place an end of the cob on the cup and slice the kernels off.  They should fall right into your bowl. 

Put all of your ingredients in a large pot, I put everything but the corn in first, let the butter melt and get everything boiling, then I add the corn.  Put a lid on your pot and bring the mixture back to a boil.  Total cooking time is around 15 minutes, boiling for about 7 to 8 minutes of that time. 

Once your corn is cooked, I transfer the mixture from the stock pot to another large tupperware bowl.  To help this mixture stop cooking and cool quickly, I put the bowl in the sink filled with ice water.  Once the corn is warm, we scoop out 1 1/2 to 2 cups of corn and pour it into quart freezer bags.   Leave these bags open until corn is cooled completely.

 Lay bags flat to remove air and seal.  Place bags flat in the freezer to freeze. 

They are much easier to handle if you freeze them flat!  Now you'll enjoy sweet corn all year round! 

Wednesday, August 3, 2011


While it seems everything else is dying because of our 100 degree heat, my hibiscus plants are thriving.