Well, we had a few hours to kill, so I decided to make some carrot bread. It turned out amazing!!! The recipe calls for grated carrots. I thought about using my mandolin, and as I was getting it out of my cabinet, I found my mom's VERY old Saladmaster grater thingy. Yes, that is the technical term. I had forgotten it was there! It worked like a charm.
Here's the finished product. So YUMMY!!!!
Well, looking in the fridge to get my carrots made me remember that I had made apricot jam last night. I checked it out to see if it had set correctly, and it was perfect!!! Really super yummy and exactly right!!! I got the recipe from my friend Erica. It's ridiculously easy and has exactly 2 ingredients: apricots and sugar. Her original recipe was for peaches, but I used it for the apricots. Check out her blog here. I'll include the recipe and some pics of me making it at the end of this post.
Well, we went to Bry's appointment, and it wasn't great news. He has a double ear infection and possible strep. The Quick Strep test came back negative, but his doctor said it looked just like it so she was treating him as if it was strep. She also tested him for mono, which came back negative. She put him on an antibiotic that would work for strep and the ear infections and told me to keep him out of school through the end of the week. She is also concerned that he could possibly have something called Kawasaki disease, too. He has several of the symptoms, but two of the main symptoms don't show up for awhile, so she asked me to make another appointment for Friday. If his fever is gone by Friday, we can cancel the appointment. If it's not gone and she decides that it is definitely this disease, he could need to be hospitalized. Apparently there is no other diagnostic tests to figure it out earlier than that. Please be in prayer for my sweet boy.
Since today is Wednesday, Lindsay and I were responsible for cooking dinner for church tonight. We usually have cooking teams set up, but we were the cooking team tonight. I had really wanted to get up to the church this morning to start cooking, but that wasn't possible. Thank goodness Mike was off to keep the kids home with him. We made Shepherd's Pie, and it was so yummy!
I REALLY appreciated the fact that Mike was off when I got home, though. He had bathed Lynnie and put her in bed. Bry had fallen asleep on the couch (poor kid!). And Mike unloaded the dishwasher and got our dining room ready for produce tomorrow. Whattaguy!
Since you already heard about my day, I'll just kind of recap the frustrating and awesome parts. The most obvious frustrating thing is Bry being sick. I HATE it when my kids are sick. I would do anything to take it away from him.
Awesome: Mike is such a great daddy. I love watching him with the kids. He did not complain once about having to spend his day off catering to my schedule and the kids being home. And I snapped some cute pics of him playing with Lynnie. That father/daughter bond is ridiculously strong and precious. Any boy who tries to date her is going to be in big trouble!
Lynnie playing around
Lynnie and Daddy
Sweet Moments
My poor, pitiful, sick boy
As promised, here is the recipe I used for the apricot jam. Thank you, Erica, for sharing the recipe and for being available to chat when I thought I had screwed it up!
I had about 12 apricots. Erica's recipe calls for 8 peaches, but apricots are significantly smaller than peaches. Several of my apricots were bruised, also, so I knew I'd be cutting off a few bad parts.
First, remove the skin from the apricots. The easiest way to do this is to blanch them. You submerge them in boiling water for about 30 seconds.
Then you move them to a ice water bath and submerge them for at least 30 seconds.
The peel slips right off!
Chop them up, and place in a pot. I like chunky jam, so I didn't chop the apricots teeny tiny.
Add a cup and a quarter of sugar (Erica's recipe calls for just one cup, but apricots are WAY more tart than peaches) and cook over medium heat until it is 225 degrees. If you don't have a candy thermometer, you can do the "cold plate" test. Have a plate in the freezer while you're peeling the apricots. "After about 15 minutes, start testing the jam to see if it’s done. Place a tiny amount on the plate that you placed in the freezer earlier. Let it sit for a minute and then run your finger through it. If it immediately comes back together, you need to keep cooking. If you leave a trail, it’s done." (That was a direct quote from Erica.)
Carefully spoon the jam into a container and put in the fridge.
Enjoy!!!
I mean, seriously, can it get any easier?!? I did need to call Erica because I was worried about how runny it was at first, and she explained the cold plate test to me. I couldn't be happier with my jam, though. I LOVE apricot jam. I use it in my glazed meatball recipe, and this jam has a similar taste and consistency of the Publix jam that I usually use. Maybe I'll share that later on. :-) Please let me know if you try it. :-)





