http://www.trulia.com/property/3027700467-3438-Daybreak-Ln-Saint-Charles-MO-63303
I told DH that the first thing that he is doing is painting the blue shutters/trim work. Then we'll have to get a fence. Although, I am kinda worried b/c it looks like there is a drainage pipe of some sort in the common grounds. Don't know if there is any hazard/risks associated with them. Oh and it is really a 4 bedroom not 5. A lot of people seem to be counting the bedroom in the basement.
Michelle - sorry you're having such a hard time with dh's ex. Hang in there. :huggy:
10 minutes from me! Yay - another person stuck in the south with me! :lol:
Wow, the batch of jalepeno jelly I made tonight is a LOT hotter than the last one. Dare I hope that this will keep us from wolfing it down quite as fast as we did last time?:lol:
Recipe? What do you put it on? Oh and how old are you? :bee:QUOTE]
2 lb jalapeno peppers
8-12 habanero peppers
1 box pectin
1 cup apple cider vinegar
5 cup sugar
Wash canning jars in hot soapy water, rinse with warm watter. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use.
Chop peppers in food processor. Leave in anywhere from all to none of the seeds depending on how hot you want it. I usually take out about half of the seeds--tonight I left in pretty much all of them.
Stir in vinegar. Measure sugar and set aside.
Stir in pectin and bring mixture to full rolling boil (doesn't stop bubbling when stirred) on high heat, stirring constantly.
Stir in sugar quickly. Return to full rolling boil and boil 1 minute, stirring constantly. Remove from heat.
Ladle quickly into prepared jars, filling to within an eighth inch from tops. Wipe jar rims and threads. Cover with flat lids and screw bands tightly. Invert jars 5 minutes, then turn upright.
Make sure none of the tops have popped (this occasionally happens to a jar for me--if it does refrigerate that one). Let the others stand at room temperature for 24 hours. They should be shelf stable for a year--although we've never had it stick around for more than a few months. Refrigerate after opening.
Try this on a cracker with cream cheese. So simple I would be embarassed to serve them as appetizers if they weren't so freakin' good.
Oh--and I'm 40.
Oh--and I'm 40.
Hey, on an unrelated note is it possible to block someone's posts on this forum? I never thought I would ask that here, but well, there you go... is there?
You can't block a moderator....I know....I once tried.
So, you can't get rid of me, Dee, Tracey, or Tazz:hah::laugh:
A place to debate everything and anything!