Ode to Nicole

This post is dedicated to my sweet sister, Nicole.  Her birthday is today and what a better way to say "Happy Birthday"?  We agreed on no presents, but journal entries are free!!

I can't say enough about her.  She's not only the greatest sister on earth, but one of the best friends I have.  I have not always felt that way.  It was great when she was born. I'm seven years older so it was like having a real live baby doll!  But then she became mobile and fluent in English.  It wasn't until I grew up that I started to appreciate what a joy she is. 

We love to travel together and go to concerts.  Here are a couple of recent favorites:


With her husband, Ben at NEEDTOBREATHE in Missoula.



On our way to a picnic in the mountains.

We LOVE to cook together.  Our best ever is our Thanksgiving dinner.  But what we enjoy the most is to try NEW cooking adventures.  This weekend was freezer jam.  OMG.  It was SO FUN.  We made 3 batches of triple berry (raspberry, blackberry, strawberry), and one batch each of raspberry, blackberry, strawberry.  This equaled 48 8-oz jars!!  We'll share, so just ask. 

The recipe as stolen, then edited,  from the pectin box:
3 cups berries (mashed)
5 1/4 cups sugar
1 box pectin
squeeze of fresh lemon juice (as suggested by our mother)

- Wash jars in dishwasher or sanitize in boiling water.
- Put lids and rings into boiling water right before use (this softens the seal and also sterilizes them.)
- Prepare berries (remove stems, wash, mash.  We used a blender-Nic doesn't like chunky jam.)
- Only do one batch at a time so it will set properly.
- Measure sugar into large bowl.  Add berries.  Mix for at least 3 minutes to ensure sugar is dissolved.  Add squeeze of fresh lemon.  Are you realizing that you will need 8 large bowls yet?
- At this point, you realize that you have double the amount of needed berries compared to jars/sugar/pectin and try to decide what to do.  Freezing the mush was an option.  Going to the store** to not waste the work from preparing the berries was the verdict.
- Mix pectin box with recommended amount of water (in our case it was 3/4 cup) and bring to a rolling boil.  Boil for one minute.  All of this while stirring constantly.
- Add pectin and water mixture to berries and sugar.  Mix for another several minutes to ensure all ingredients are incorporated.
- Pour into jars (leave 1/2 inch from top to allow for expansion when frozen) and seal.  Let stand for 24 hours before putting in the freezer. 
- Wait until current jar of jam in your refrigerator is used and then ENJOY!

**Side story:  While we were at the store for the additional supplies, Travis called.  He reminded me that I needed to pick up bacon for his Uncle Jack and Aunt Barb.  It's their favorite from when they visited this summer.  It came in a 3 lb package and I picked up 5 packages - all they had.  So 15 lbs of bacon, 2 dozen jars, and a bag of sugar must be logical cause for the question, "Are you guys going to can that bacon?"

**Side side story:  Travis & Ben deserve an honorable mention in this post.  On Sunday while we were making jam, they were in the garage butchering 2 deer.  In case of armageddon, we'll be prepared!  With deer, pickles and jam. 

I share all of that to give you a little glimse into a normal day.  Tonight the four of us are going to celebrate by having dinner at The Silk Road and going to the Rocky Horror Show at the Crystal Theater.  I've been looking forward to tonight all week!

I am very blessed to have a sister, let alone one that is so beautiful, funny, smart, kind, talented, and just plain wonderful.

With our niece, Lucy

Happy Birthday!

Love you!