Today I haven’t been feeling my usual chipper self, so I had to skip Bingo. This is a travesty for a few reasons; one, it gets me out of my room and forces me to socialize and work my arms to get down there in the wheelchair. Two, you can’t win fifty cents a game sitting in your room, now can you? Three, dude came on a little strong on Monday and I don’t want him to think I’m afraid of him now…nobody finds numbers quicker than me.
But, I felt puny, as Granny would say, so I continued reading my large and ever growing stack of library books.
Bless Your Heart, Tramp by Celia Rivenbark has taken a silly turn. I guess that’s not exactly true, as it isn’t rocket science I’m reading, but she does discuss some Southern sayings that I’ve never heard. For example, she describes a recent trip to Home Depot on a Saturday with tons of people milling about by saying ” Shoppers were swarming the place like ants on marmalade.” Huh. Who takes marmalade to a picnic?
Here are some of my favorite Southern sayings..at least the ones I’ve grown up with:
- “Your teeth are as yellow as gourds.”
- “Dispute me, Gaither!” (used when a child corrects an adults story)
- “I’m going to fly from here to Georgia!” (used when same child is driving you crazy whining, et al)
- “I know another dog named Ring” (used snidely to gossiper when gossiper is talking about another and the gossiper has done the same thing).
- “As scarce as hen’s teeth.” (near impossible)
On to the marmalde with ants…
Jim’s Orange Marmalade  |
|
| 2 lb | Seville oranges (about 5) |
| 1 | Lemon |
| 6 c | Water |
| 7 1/2 c | Sugar |
Directions: Put 4 small saucers in freezer.
In a very large pot, combine oranges, lemon and water.
Cover and bring to a simmer.
Let simmer 2 hours.
DON’T ALLOW TO BOIL.
Turn off heat.
Remove fruit.
Let cool 5 minutes.
Cut in half and scoop pulp, seeds and pith back into pan.
Put shells to one side.
Bring pan to a boil and boil hard 5 minutes.
Strain through damp cheese cloth in a sieve.
Gather ends and squeeze out remaining juice.
You should have 6 cups.
Make up any difference with water.
Return liquid to pan.
Remove all white pith from skins.
Cut skins in fine strips (or as desired) and add to pan with sugar.
Place over low heat and stir to dissolve sugar.
Bring to boil.
Boil hard, stirring occasionally to prevent scorching.
Boil hard until jell point is reached, between 60 and 90 minutes depending on natural fruit pectin available.
Jell point test.
Chill some saucers in freezer while preparing marmalade, 2 or 3.
Test: drop a small amount of hot marmalade on chilled plate and chill for 2 minutes.
Run finger through marmalade on plate.
If surface wrinkles, it has reached jelling point.
If still syrupy, continue boiling.
Repeat test at 5 minute intervals until jell point is reached.
Remove pan from stove and stir for 5 minutes, skimming off any foam.
Ladle into sterilized jars, leaving 1/2 inch head space.
Seal as you like
barenakedchefsaidso.com 