On The Road....Again

Has it really been four months since my last post? Wow. That's bad, even for me. But, I've got good reasons.....wait for it....You see, we moved. Again.

I know. I know. It's ridiculous the amount of moving we've done in the past two years. When we were dating Hubby informed me that he was somewhat nomadic. I suppose I should have paid more attention.

So, where are we now, you ask? Texas. That's right. We've landed smack dab in the fourth largest metropolitan area in the United States. Dallas. Well, Frisco to be more exact. Oh, and get this. My neighbor across my alley is named J.R. Sadly, his last name is not Ewing.

Hubby finally found an "out" from the restaurant world and jumped on it like a duck on a june bug. He's now working for a software company. We see more of him now than I think we have collectively over the past few years. And, he really likes his job.

Firstborn just turned four a few weeks back. And Secondborn will turn two exactly a month from today. They've both had the normal transition issues, but seem to really enjoy it here.

I'm taking longer to adjust, but that's quite normal. Change has never been a great friend of mine, but that's something I'm working at, well, changing.

It helps to have something to keep my mind off my homesickness. And, it just so happens that it's that time of year again when I can focus on my canning and preserving. Last week I canned 10 cans of chicken stock, seven half pints of strawberry-lemon marmalade, five half pints of freezer strawberry-banana jam, and six half pints of strawberry jam. I've also cooked and froze nearly 10 cups of shredded chicken.

I spent a good portion of this morning cleaning, coring, and chopping pineapples to be used in pineapple jam, pineapple-strawberry conserves, and pineapple and Chinese five spice jam/marinade. The natives were fairly restless this morning and not nearly obliging as they were last week when their behavior allowed me so much uninterrupted time for my obsession.

I've had several requests and more than a few emails/Facebook messages to detail what I'm doing and include recipes. So, it seems this blog will be taking an interesting turn over the course of this summer. I hope you don't mind. In fact, I rather hope you like it. And, if you do like it, pass it on!