New Beginnings

About three years ago I started a blog. A food blog. 

I had the typical nuclear family. A small home with a tiny kitchen in New Jersey. A backyard garden and a funny flock of chickens. A passion for fresh homemade food from scratch filled my home and life with warmth and love.

Today things are a little different --

Our home has been sold.  My garden is gone. I'm divorced.  Borrowing a kitchen that belongs to another woman, with the contents of my own scattered into boxes shoved in corners of attics and basements.  Chickens are minus 1 - but still laying eggs, for now.

Despite all -- remaining still, is my passion for food.  My eagerness to learn.  My desire to build a home full of warmth and love for my sons.  

Goals that were once within reach, might now be years away.  But I'll get there.  Breath by breath.  

I couldn't think of any better way to start down my new path, then with the same heart and spirit as I've done once before.   My goals this time are a little less lofty, but much like my life now, I'm taking it one day at a time.       

Green Tomato Relish

makes about 7 cups

6 cups of ground green tomatoes (about 12 large ones)
2 cups of ground onion (1-2 large ones)
1 cup of ground green peppers (1 large one)
2 cups of white vinegar
3 cups of sugar
1/8 cup of salt
1 1/2 teaspoons celery seeds
1 1/2 teaspoons yellow mustard seeds
1 tablespoon tumeric (optional)

Cut, seed, and coarsely chop the green tomatoes and place in a food processor or blender.  Gently pulse tomatoes until they are finely minced (but not to the point of a puree) and place in a large bowl.  Do the same for the onion and pepper and add them to the tomato.   Bring water to a boil in either a tea kettle or saucepan and pour boiling water over the tomato, peppers, and onions completely covering them.  Let the whole thing stand for about 5 minutes and then strain out the water.  Place the mixture into a large saucepan or pot and add the remaining ingredients. Bring the mixture to a boil over medium to high heat and continue to boil for 30 minutes, stirring occasionally.  Spoon hot mixture into hot sterilized jars, leaving a 1/2 inch head space and place caps on.  Process for 10 minutes in a boiling water bath.