Both Blaine and I are nearing burn-out this season, amplified by the screeching baby on one back or the other. No, I shouldn't say that . . . he is happy most of the time (while he's on our backs), but having a baby has definitely complicated and/or added to the workload this year. Burn-out always seems to rear its ugly head in September anyway.
Our house looks like it has been hit by a cyclone. One task after another glares at me as I walk by: tomatoes, dishes, laundry, tidying, the sandbox-like kitchen floor. It seems insane, making me wonder what I do all day long. Am I really just spinning my wheels? It feels like it. Then there is the little boy who wants me to cut out paper bats for him, and the littler boy who wants me to read to him. And the even littler boy who needs to be held and cuddled just a little bit more.
I can't wait until winter. I want to be snowed in, totally unable to go outside. It sounds delicious.
But then . . . I look at my cupboards and I do realize what I am doing. I have a whole list of things to offer up as proof. I have all year to battle my housework, but a window of only a week or two to make grape jam. Grape jam that we will enjoy all winter and spring. And little boys that need to be loved on while they are still little.
Yes, it is worth it . . .
2011 Food Preservation Record
- 12 quarts sauerkraut
- 9.5 quarts fermented salsa
- 7 jars grape jam (3 pints, 3 jam jars)
- 3 quarts pickled pearl onions
- 3.5 quarts dried plum tomatoes
- 1 pint dried peas
- 3 quarts dried green beans
- 2 quarts dried celery
- 1.5 quarts dried zucchini
- 1 cup basil leaves packed in olive oil
- 1 cup dried dill leaves
- 1/4 cup dried marjoram