Simple Things

I have been very conscious of slowing down this week

(as you read in my last post),

so today consisted of simple things:

 peaches and bubbles

"While we try to teach our children all about life

Our children teach us what life is about"

~unknown~

My children have definitely taught me all about this. 

 It is so amazing to look through a child's eyes...I know...I do it all of the time. 

I think I'm the only 37 year old that still looks at teddy bears in a store....for myself!

 You can really see it when you do simple things with them, like blow bubbles and see how much enjoyment they get out of this little activity. I think we laughed for an hour today. 

Peaches: 

I am waiting for our peaches to ripen a little before I try a preserve recipe: Rosemary Peach

I think once I do we will be eating jam and scones for a week straight.  Here are our beautiful peaches:

Rosemary Peach Preserves

 

Ingredients

Makes about 1 quart

·   3 pounds yellow peaches, peeled

·   1/3 cup fresh lemon juice

·   4 3/4 cups sugar

·   4 large sprigs fresh rosemary

Directions

1.   Halve and pit peaches, then cut into 1/2-inch-thick wedges. Transfer to a large bowl. Add lemon juice; toss. Add sugar and rosemary; toss. Cover; let stand, tossing every hour, for 4 hours (sugar should be completely dissolved).

2.   Put peach mixture into a large, wide pot. Bring to a boil over medium-high heat. Cook until liquid is syrupy, 12 to 13 minutes. Crush lightly with a potato masher, leaving one-quarter of the wedges intact. Skim foam from surface. Discard rosemary sprigs.

3.   Seal and process: Fill hot, sterilized 4-ounce jars with hot jam, leaving 1/4 inch space in each jar's neck. Wipe rims with a clean, damp cloth; cover tightly with sterilized lids and screw rings. Transfer jars, using tongs or a jar clamp, to the rack of a large canning pot filled with hot water, keeping jars upright; cover with water by 2 inches. (Jars should be spaced 1 inch apart and should not touch sides of pot.) Cover; bring to a boil. Process jars in gently boiling water 5 minutes. Transfer to a rack; let cool 24 hours. If lids pop back when pressed, they are not sealed; refrigerate immediately, and use within 1 month. Sealed jars can be stored in a cool, dark place up to 1 year.

Here's the recipe I will be using...I'll let you know how it turns out!  It's from Martha Stewart so I am sure it will be good.