As we come into town we see this ... I don't know whom it was dedicated to, we never walked over to it to see the writing.
Home with outbuildings.
Houses, prepared for the July 4th weekend.
Cute shops...OK let's park.
Walking along the bay...
We saw boats...
and this Ship...
Ship Ahoy!
We start the drive from Jamestown to Yorktown...around the curve
along the water...
farms, isn't that the prettiest barn...
through tunnels...
back along the water...
around another curve...
you arrive at the Yorktown Battlefield.
What's that over there?
Its the Americans side...
Oh No...that means we're are on the British side!
1. Heat oven to 450 degrees. Trim bottom of brussel sprouts, and slice each in half top to bottom. Heat oil in cast-iron pan over medium-high heat until it shimmers; put sprouts cut side down in one layer in pan. Put in garlic, and sprinkle with salt and pepper.
2. Cook, undisturbed, until sprouts begin to brown on bottom, and transfer to oven. Cook, shaking pan occasionally, until sprouts are quite brown and tender, about ½ hour.
3. Taste, and add more salt and pepper if necessary. Stir in balsamic vinegar, and serve hot or warm.
Yield: 4 servings.
We bought the canner from WalMart, it will also boil water bath canning or pressure canning. I haven't tried it for pressure canning yet.
the ingredients for canning tomatoes
the tomatoes we canned last night, we did 7 jars and they all sealed. The jar on the right is the one I did last week, they were cooked down then canned. The others I canned whole, just peeled and put in the jar.
"Plum" Jelly
Homemade Vanilla:Cut the Vanilla bean into 1 inch sections for smaller bottles, add about 2 or 3 pieces depending on the size of your bottle, you can add more or less. I used a recycled olive oil bottle which held 5 cups liquid, so I added 2 1/2 whole pieces of vanilla cut down the middle. Let set in dark place for at least 2 months before using, shake the bottle occasionally. You can refill your bottle with more alcohol as you use it up, the vanilla beans will last for awhile.
Dry Spicy Rub:Thoroughly mix all ingredients and store in air tight container. Makes 1 Quart. (with pork try adding ginger, dry mustard or turmeric; with beef crank up the red pepper; with chicken add lemon-pepper or citrus zest)
