I took a break from canning this weekend.
Since the early days of this blog, I’ve been working overtime to preserve each season’s bounty. When the leafy greens of early spring were plentiful, I was juicing and freezing them. When the tender berries of spring arrived, I was making jam. Then when the first veggies of summer ripened, I preserved their sun-drenched goodness.
Tackling last weekends’ 90 pounds of tomatoes was the tipping point. At about 10:00 pm on Sunday night, I realized that I had missed hanging out with my kid, playing with the dog, or enjoying a day out on Kentucky Lake. I had also missed Inspector Lewis‘ premiere on this season’s Masterpiece Theatre’s Mystery. It was time to regroup.
Friday morning, I did a quick walk-around in my garden. The heat of the week had slowed down the cucumbers. The squash and zuchini were making their last attempts to set blooms. While my tomato vines were covered in green tomatoes, they were a few days from ripening. Inside, my 7-day pickles were at their last stage. They needed to sit for three days. If I was going to take a midsummer break — this was it.
After work, we loaded up and headed to Memphis to see our favorite (and only) niece who attends the University of Memphis. After living there for three years, she knows Memphis like a native. She delighted us a foodie adventure tour to local dives complimented with frosty mugs of local beer. We had a blast. We even ran into some Murray friends who were in town visiting their son. We ate, we drank, we shopped, and we blew out a few cobwebs.
Today, I hear the lake calling my name. Thank goodness my 7-day pickles still need another day.