Rebecca Contreras

03/27/2024

This is my great grandson Tripp. He’s 2 months old. He loves the beanie I made him with bunny ears!

05/29/2023

Today is my birthday 🎈🎂🎂
They said I'll get no like because I am ugly is that true !!!

05/17/2023

Strawberry vanilla hydrangea.

05/17/2023

I cleaned out my crisper and whipped up some veggie stock paste. This goodness doesn’t last long in this house!

I haven’t bought stock since owning a Thermie I used to spend $9 per week on liquid stock now I’m reducing waste and making it! Reducing waste and saving money!

05/17/2023

Preserving apricots in syrup is another great way to use up apricots! Yes I know you can never have too much jam 🤣 but for our family I always do some because we love making Apricot Chicken 😋

They are great pantry keepers and it saves space in your freezer 😉

There are 2 ways that you can do it.

1. hot pack which involves skinning the apicots and heating them in the syrup before packing.

2. cold pack (which is what I do)

Here's how I do it....

Halve apricots and soak in a little lemon juice to prevent browning.

Warm jars either by placing in the oven or in boiling water.

For a light syrup
2 1/4 cups sugar to 5 1/4 cups water

Medium syrup 3 1/4 cups sugar to 5 cups water.

Dissolve sugar in water in a pot on the stove and heat.

Meanwhile using warm jars tightly pack apricots into jars.

Pour in hot syrup.

I use a plastic cake decorating knife to insert around the inside edge of each jar to release any trapped air.

Top up with syrup leaving 1cm space from top. Screw on lids.

Bring a pot of water to the boil (a trevit on the base is helpful or an actual preserving basket)

Place jars in pot making sure they are completely covered in boiling water. Cover and boil for 25 mins.

This water bath will sterilise and vacuum seal your jars so they last in the pantry.

05/17/2023

05/17/2023

I love to juice vegetables and instead of throwing away the pulp, I make soup and stock out of it.
Once you've juiced your carrots, celery, beets, and any other vegetable you juice, put the pulp in a large saucepan. Add enough water to cover plus 2 inches, bring to a boil, and then simmer on low heat for 20 to 30 minutes. You can also add your favorite spices for extra flavor, I like adding a sprig of rosemary (cut from my huge rosemary bush), thyme, basil, and oregano. Or use spices like curry, coriander, and cardamom for a curry-like flavor.
You can put it in your blender for a smoother consistency, and then run it through a vegetable ricer for a smoother soup. Or strain it and use it as vegetable stock.
You can thicken the soup by adding any grain, such as barley, millet, or pasta. It makes a nice Winter soup or great stock.
Food is too expensive to throw away, and this recipe can make a lot of soup. It also freezes well, just put it in bha/bht free plastic containers or glass jars, label, and freeze once it is cool. Do not put hot soup or stock in your freezer.
If you don't do a lot of juicing you can save your pulp for 2 or 3 days and then make your soup or stock.

05/17/2023

05/17/2023

This is Golden Gate Bridge 🌉 San Francisco, California 🌴

Flex Luther