Thank you for all the kind notes
They really lift my spirits
Adam's poem really seems to have struck a chord. He is and exceptional person (and a great friend). I will pass on all your support to him. You can find his poetry on Instragram at #whirledwords.
I've got just a few things to share that don't seem to want to wait until next week. Maybe its the rain, maybe an extra cup of coffee. But here are a few tidbits for your "special addition" of our not-hiking weekly newsletter:
Karen & Gino found a really interesting video on our "home field" hike, Green Mountain. Take a peek
Cyndi (like many of us) is a strong advocate for our precious and fragile Sound environment. She points out that the owners of the "salmon pens" in Rich Passage are trying to switch to steelhead and that this could have as negative an ecological impact as Atlantic Salmon. If you are interested in learning more or signing a petition advocating against aquaculture, check out the links below. The Wild Fish Conservancy's outreach effort is called Our Sound, Our Salmon.
Finally, many of you know my commitment to (Patti would say obsession with) gathering and canning. Well, at least the pantry is stocked. Here is a new recipe. I made crock pot apple butter and it is AWESOME!!! No scorched pots, no stirring and it cans in a water bath easily. Make some with your fall harvest. Ugly apples work just fine.
A crock pot full of peeled, cored, quartered apples
1 cup of dark brown sugar
1 cup of granulated sugar
1/4 cup of water
3 big shakes of ground cinnamon
1 shake each of ground nutmeg, allspice and clove
1 tbsp of vanilla extract
Put everything but the vanilla in a crock pot on high heat setting. Cook covered for about 5 hours until mixture is soft and deep brown and smells yummy. Take top off and add the tbsp of vanilla. Cook for another hour on low heat. Use an immersion blender to make as smooth as possible. If canning, can in a water bath for 10 minutes. Enjoy!
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