Today is Pi Day, which not only is an excellent excuse to eat pie, it’s also the date that Wheat proposed to me in my living room, and it’s also the date that the sweetest, cutest niece ever arrived into this world. I can’t think of a better way to celebrate this morning than by sharing way too many pictures from her first birthday party yesterday afternoon. I’ll circle back around to our unbelievably amazing baby shower tomorrow!
She celebrated her first birthday in a dress that I wore, then her mama wore, and now she is wearing! That baby girl sure is pretty in blue.
She also has the Bristol raised eyebrow down pat.
Sister did a great job of party planning, and the weather was perfect for an afternoon outside. Lots of friends and family came to celebrate and we had a great time!
Elah was really getting into her presents, too. Favorites included musical cards, stuffed animals, and books! She racked up on some cute summer clothes, too. If baby K is a girl, she just got some amazing hand-me-downs for next summer. ;)
Then it was time to strip down, bib up, and eat some cake! Although true to the name, she enjoyed smashing her cake more than eating it.
Happy first birthday, sweet Elah! I am so, so lucky to be your aunt Nay Nay, and I love you so!
I took so many pictures that I couldn’t bear not share that I decided our quail hunt (let’s be real: mainly all our dogs) deserved its own post. So Happy Friday! I wish every weekend could be as full of friends, family, food, dogs, and fun (they couldn’t all start with “F”) as this Thanksgiving was!
We have a natural honey bee hive! Anyone have any recommended reading for me? I would love to move them (in the spring, I’m told) into a bee box and become a bee keeper, despite my dad’s and husband’s extended eye rolling at my bee keeping aspirations.
My dad prepping the beer-butt chicken, or “drunk chicken,” as Wheat calls it. These two nekkid chicks went into the smoker, along with two racks of pork ribs, to cook all afternoon while we hunted.
She’s ready to go!
Sadly, Louie is too old to hunt now. But he gets to ride with us anyway for this hunt.
And sadly, as much as we want Bubba to hunt… he just won’t. He’d rather be up on the Gator riding with us.
Buster, Truman’s beautiful new Springer Spaniel, does ride on the Gator with us. He’s a great flusher and retriever, but still very much a puppy. Makes me want one!
Finally, we actually do some hunting. I would have taken more pictures if I hadn’t actually hunted the entire time myself. But you’re probably grateful for that!
Sunset catches up with us, and we head back to the barn.
A fire is built, birds are cleaned (20 in all; I proudly got 4 of those), and drunk chickens and ribs are pulled from the smoker. And the sleepiest dogs seem to be the ones who didn’t even hunt.
I wish you all a relaxing and wonderful weekend. Hopefully I’ll finish getting decorated for Christmas (bad blogger, I know!) and will share that with you next week. Follow me on Instagram for sneak peeks, as usual. I got a new name! You can now find me @oystersandpearls. :)
This is another belated pickling post, but with another crop of Fall tomatoes on the horizon, I thought it would be a good time to share this pickled green tomato recipe.
Better late than never, right?
At the very tail end of our Summer tomato crop, we were left with quite a few green tomatoes. We decided to go ahead and pick them all and tear out the plants, as they were quickly rotting thanks to the relentless monsoons. Thank goodness for gorgeous, *dry* Fall weather!
I followed Garden Betty’s recipe for the most part, but left some spices out and added some based on what was in my cabinet.
Pickled Green Tomatoes makes as many jars as you have tomatoes
Basic Brine Ratio:
– 1 cup cold water
– 1 cup white distilled vinegar (5% acidity)
– 1 tablespoon kosher salt
Wash and dry tomatoes and slice them however you like. I did some cherry tomatoes whole or in half, and sliced some bigger green tomatoes into round slices, and some into quarters. Do what feels right!
Fill each jar with pickling spices of your choice – really, it can be anything as long as your brine has the correct ratio. Get creative!
Pack the jars as tightly as you can with tomatoes. I could have packed mine much more tightly, but didn’t want to mix slices.
Bring vinegar mixture to a boil and ladle into jars over tomatoes and spices, leaving about a half-inch of headspace. Use a chopstick to de-bubble, or just gently tap the jars down on the counter a few times to release bubbles. Tighten the bands down over the lids, and process for 15 minutes.
Remove with a jar lifter to a dish towel spread out over the counter and let cool. The jars will pop as they seal. If any jars don’t seal, refrigerate them immediately.
These are SO great on salads, in relishes, in chicken salad, on burgers…. Or alone, if that’s your thing.
I would also like to reiterate my love for the new blue Ball jars. And to send my awesome Mama a shout out for always picking me up a case whenever she sees them! They make pickles even prettier.
Perfect mason, indeed.
And because you haven’t had a good dose of Harold in a few days, here’s a half wet, extremely displeased Harold after his bath the day I made these pickles.
You’d think he would learn to quit rolling in small dead animals. Quit acting like a dog, Harold.
And last today, but most definitely NOT least, I’d like to tell my amazing husband HAPPY BIRTHDAY!!!!
I can’t believe it’s been a whole year since I attempted to shock and amaze you with a surprise party!
Love you so much, old man! ;)
Bring on the birthdays!! And Fall tomatoes! And pumpkins! And everything else that Fall entails.
#fallingforFall #pumpkin #PSL
I’ve definitely got CFD. It’s a very real, serious disease. Follow me on Instagram for more. ;)