Honestly the only reason I'm up at three in the morning writing this is a combination of way too much caffeine late at night trying to stay up for band practice (that ended hours ago) and because in my insomnia stupor decided the best idea was to finish off Dexter season 4. Bad idea. The last scene gave me literal chills.
So, here I am, an hour later, too terrified to go and work out either. Wishing desperately for the sun to rise and for the fabric store to open up.
Instead, I'll share a couple of things that have been keeping my free time occupied of late.
First of all, this song. Oh my, this song. Can't express how much I love this song.
It doesn't have all the same lyrics that the one that our church plays, but still- incredible. {This Is War by Dustin Kensrue of Thrice}
Making the second dress I've ever made, after my wedding dress.
And busily making my first ever batch of jam, and canning my first batch. So much fun. Learning so much.
For anyone new to the canning world, I highly recommend Ashley English's book on canning: Homemade Living: Canning & Preserving.
Working on Christmas gifts, and if I accidentally create anything too awesome, I'll be sure to share, although probably after Christmas, just in case any of the recipients might be reading. Maybe.
I've been making lemoncello this week. Meyer lemon lemoncello. For those of you that don't know what lemoncello is, it's a wonderful spring/summer after dinner drink that is tangy and slightly sweet. My aunt home makes lemoncello and it is always incredible. I can't wait to try mine. Right now Costco has Meyer lemons in 2lbs for like 7$ which is a total steal. I made two batches, the tester has been infusing for a week, and the second just started today. I love it so much, I'll even share the recipe here. Lemoncello makes 2 batches (adapted from Bon Appitet) 2lbs Meyer Lemons 8 cups good vodka (at least 80 proof) 6 cups sugar (It is a good idea to use organic lemons for this because of the prolonged contact with the zest.) Peel lemons in long strips making sure to only get the yellow part not the gross white part. Combine the zest and the vodka into a bottle. (I just used the vodka bottle for this part). Infuse for 1-2 weeks at room temperature. Juice lemons, throw...
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