Our temps started out real cold; down to -25 and windy. Brrr. But lately we’ve been having much more moderate temps and we’re maybe going to hit 40 above this weekend. Translated, that means we’re getting more done around here because we can stand to work outside.
Will’s been cutting more lumber on the sawmill. He has almost enough to frame the top walls on the whole barn. (He has two sections finished now.) We’ve been using some of the slab wood every day for firewood as the temperatures have been so warm we don’t need the wood to last a long time in the stove. Waste not, want not! As Will cuts it so carefully, we don’t have building-quality slabs but they’re thick on the butt end and run out to thin on the top. But it does make nice (free) firewood.
Meanwhile, because I sure don’t feel up to helping him yet (I’m still kind of weak from the diverticulitis, which seems to have left), I boned our Thanksgiving turkey, cut it up, and boiled the carcass. Then I canned it up. It ended up to be nine pints and a quart of broth. One jar didn’t seal so I made turkey and potato chowder from it — a pint of turkey with broth, diced potatoes, carrots, and onions. Boy, was that good!
Well, we’ve got to go set out round bales so I’ll see you soon! — Jackie
Donna,
You sure got a great deal. Fresh turkeys around here NEVER are on sale and hold their prices well above frozen ones. I’m so happy you got such a bargain and got it all canned up!
I’m crossing my fingers for those little plum pits too. One year every one of ours came up. Another year, the voles dug into the dirt and ate them all. Bummer!
Sheryl,
Thank you so much for your concern. I’m feeling MUCH better now and so blessed with so many friends like you.
Dallen,
No, I can not tell a lie. Because of my diverticulitis attack, I just couldn’t face butchering a turkey at Thanksgiving even though we sure had planned that. My turkey this year was a boughten one. But it did taste good, nevertheless. We couldn’t believe the “on sale” turkeys were .88 a pound this year, after seeing them for .39 last year and .29 for years past. But I do know grain….and meat prices are climbing. Hang on to your seat for next year and the year after that. Whew. Right now bottle Holstein calves are selling for $400 and feeder cattle are over $1,500. Translated: High beef prices soon. Stock up while you can still afford meat.
Jackie, So glad to hear you’re feeling better. Will is sure doing a terrific job with those boards! After Thanksgiving I found two FRESH turkeys marked down to 49 cents a pound. Only two left, so I got both (19 and 21 pounds). Cooked them up, made some sandwiches, and canned the rest. We got 14 quarts of turkey with a little broth, and 18 pints of broth all canned up. I make gravy from the broth, use it when cooking rice, and lots of other ways. The secret seems to be to look for fresh turkeys because the already frozen ones were not marked down. I’m going to look again after Christmas. BTW, can’t wait to see those plum pits you sent poke up through the soil in the spring!
Those jars look lovely and I don’t even eat meat!
Sorry to hear you are still a little under the weather. Sure wish I could help
Jackie,
I’m glad you and Will are still able to get some outside work done while the weather is nice. Your canned turkey looks delicious…makes me hungry for turkey and potato chowder! Was your Thanksgiving turkey one you raised? The price of turkey in the stores has gone up a lot in recent years. Just a few years ago, we could buy it for 39 or 49 cents a pound. This year it was up to 79 cents/lb, except at Winco, where we were able to buy it at 59 cents. After a devastating coyote attack this past summer, I’m rebuilding my turkey flock so that we have our own pastured turkeys for general canning and for next year’s Thanksgiving feast. The fall/winter gardens here in the Phoenix area are doing well, but I can’t wait to get started on the spring garden very soon. I’ll be starting tomatoes and peppers the first week of January in the greenhouse. I hope you’re feeling lots better day by day.
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