The kitchen rehab continues! This time, countertop and sink. We’re saying goodbye to the stainless steel sink and formica countertop that had been painted silver. In their place, we’re installing IKEA HAMMARP butcher block countertops to warm up the kitchen and a Kohler white cast iron sink to bring back some vintage farmhouse flair.
Previously on This American House: We kicked off the kitchen mini-renovation by rehabbing a small corner of the kitchen. Now the time has come to finish the other 3/4 of the kitchen. First up, painting the cabinets.
Every year that we’ve planted a garden at the house (for those of you not keeping score, the number is 4), I’ve announced that I’m going to have a salsa garden. Each spring I’ve started out by planting all the ingredients for salsa. I excitedly bury my pepper and tomato seedlings in the garden and declare that this will be the year that we’re swimming in salsa! But something always ends up going wrong. The garlic doesn’t come up or the tomatoes under-deliver in their bounty.
Well, mark it in your calendars, folks, that 2017 is the summer of the salsa garden at the Delbert Meier house. The tomatoes have come in strong, garlic is abundant and the peppers have performed. And what I’ve lacked in ingredients from our own garden, I’ve managed to pick up at farmers markets.
Salsa is one of those simple recipes that makes you question ever buying it from a grocery store. In addition to the veggies, it’s really just some vinegar, salt and herbs all mixed up to make a yummy dipping sauce. I improvised my recipe for salsa so my measurements aren’t exact. I did check the label on the side of a jar of salsa to confirm that I was on the right patch with ingredients. But from there, it’s all a matter of taste.
While most people spend the week before Thanksgiving finalizing menus and trying to think of conversation starters for certain relatives with opposing political views, we spent last week overhauling half of our kitchen. Oh, we still found the time to roast a bird and whip up a pan of homemade macaroni and cheese, but we prepared our feast in a kitchen that was getting a mini-makeover.
Memorial Day weekend was jam packed with activity. Literally! We cut down the rhubarb in the garden to make way for other plants and found that he measly little plant I had plopped in the dirt last year gave us a lot of fruit! Since I had such a big pile of rhubarb and – thanks to the gift of some old canning supplies from a friend – a package of Sure-Jell, I got the sudden inspiration to make rhubarb jam.
I Googled around for a recipe and came across this one from Kraft, makers of Sure Jell. Making the jam is actually quite easy. Canning it is easy, too. It’s just all so damned time consuming! And I swear that at one point we had every pot and pan in the kitchen in use.
It was a lot of work for 8 jars of jam, but it was actually kinda fun. And this jam is going to taste so good this winter when we’re baking bread and fattening ourselves up to stay warm.
And you know what else? It really gave me an appreciation for home canning. It was only 80 years ago that most homes relied on this form of food preservation to survive. We’ve got it so easy, with our store-bought, high fructose corn syruped jams!