A flock of females

This is most of my family. My sister and her 3 girls and 2 grand daughters. My oldest daughter and her 3 daughters. Plus me. There were 11 females in my house for 7 days. My husband was home for 3 of those days. He didn't stand a chance for anything. I think he was glad to get back in his big truck and leave.

My sister and all her kids and my brother were all here for my step dad's memorial this past Sunday. My brother's son and daughter and their 2 kids couldn't be here. We missed them.

It was crowded in the house. And very loud at times. And there were a few scuffles and stuff. But when you get that many females together, there is always some drama. And lots of eating out. And lots of shopping. And talking late into the night. And teenagers  going in and out all night. And little kids going in and out all day. It was fun. But I am glad to get my house back again. And me and my mom will go to Col. to see everyone again in August.

My oldest niece brought her little dog Alicia with her. Bubba didn't like it one bit. It took about 5 days before they could actually tolerate each other. She was a little dog, but she wasn't afraid of anything.

                                                                       Silly people!

Makin' butter

This is my little niece Aubree. She was here with her momma Emilee and her sister, Taylor. Aubree just loved this little butter churn. So she was pretending to make butter.

She really had a good time while she was here.

She just loved Bubba and Stella. (And her Gigi loves Bubba. She wants to take him home with her.) They let her roll all over them. I hope they get to come back soon.

Sour pickles

I have done this before and I love them. The recipe is in Wild Fermentation by Sandor Katz.


You just take fresh cucumbers, garlic, dill seeds, grape leaves, and salted water. Put the grape leaves, garlic and dill seeds in the bottom of a crock or bucket, or like I do, a glass jar. Then add the washed cucumbers with the ends cut off.

Add the brine, cover with a cloth and let sit in a cool place several days, tasting and checking for mold on top. Keep cucumbers covered with the brine. These are amazingly good. My whole family loves them. I hope you all try this.

 I will be making sour kraut soon too. And some beet kvass when my beets are ready.

Is anyone else doing any fermenting?