Power Line Media

I finally updated my website. I need to add more to my portfolio, but that will come after the big move.

www.powerline-media.com

The portfolio is a flash download that I found and put my work into.

Applesauce

Chris and I headed up north to do some canning this weekend.

We had lots of leftover apples from the Pumpkin Patch, so we wanted to put some to good use. We rifled through my mom and grandma's mason jars, found two dozen and were on our way.

First we had to cut up the apples and remove the seeds. We kept the peels on – adds a few nutrients and makes the applesauce a pretty pink.


This is me and Chris' parents working on those apples.


Then came the cooking. We put them in big pots with just enough water so they didn't burn to the bottom of the pan. Stirred them around until they got fairly mushy.


Chris is good at stirring.


Once they were mushy enough, we cranked the apples through the food mill. This pulled off the apple peels and made the sauce nice and smooth.


Finally, we put the sauce into the jars and ran them through the pressure cooker.

I never realized apple sauce was so easy to make. Well, the process is easy, but it definitely can take some time to do so many. We filled 19 jars. 19 quarts of apple sauce. Wow! We'll be all set for a few months.

Moving...

Well, I made good progress on moving today.

I called the gas and electric companies and told them to stop services at the end of the month. Then I hauled a bunch of stuff to our new diggs. Then my mom and I drove back to the apartment, packed more stuff, hauled more stuff and then did it one more time for kicks and giggles (and to get more stuff out).

Our office is getting closer to being emptied. The living room has been pared down a little.

Tomorrow we'll make a trip up north, partly to haul a few things to store up there, mostly to make apple sauce, and partly to clear a space to store our stuff in the basement.

Now if we could just get some stuff sold... People on Craigslist have been kind of frustrating. Most don't show up and none have returned any phone calls when I try to figure out if their coming and why they haven't shown up. This is craziness.

I'm going to try and pack a little more yet tonight! We're getting there!

Harry

Here's my second pumpkin carving for this year. I did it last week. Rather, I did a lot of it, but due to a long day with horrid customers, my patience was thin and Chris generously stepped in and finished the minute details for me.

Actually, he became rather obsessive about it. I think he'll join me next year in carving...

Bleu Cheese Fondue

This was pretty popular at this year's Pumpkin Stew. It's a great fondue - very easy to make and delicious with a crusty bread or fresh broccoli.

Ingredients:
• 4 oz. crumbled bleu cheese
• 1/2 cup dry white wine
• 8 oz. cream cheese, cubed (I use neufchatel cheese - 1/3 less fat)
• 8 oz. monterey jack cheese, cubed
• 1 Tbsp. kirsch (I use blackberry brandy)

Heat the wine and cream cheese, stirring until the cheese melts.
Add the monterey jack cheese a little at a time, stirring constantly.
Blend in the bleu cheese.
When it's smooth, add the kirsch.

Serve with French bread, fruit or veggies.