By Teri Cayton
The Parsons Advocate
West Virginia finally received a good ole fashion snow storm this past week. I woke up on Monday, Jan. 22 and the temperature was -9 degrees and Thursday, Jan. 25 rolled around and the temperature was 55 degrees. And people say global warming is a myth. Momma Said, “All you have to do is open your eyes and look around the evidence is everywhere.”
We never had weather like this when I was a kid if it got cold it stayed cold. Winter was winter and that was the end of the story. I can’t say I loved winter as a kid and as I have gotten older I like it less and less. I guess if I want to live in this beautiful state I put up with the bad as well as the good. Momma Said, “I think the good outweighs the bad by a landslide.”
As I sit here at my desk writing this article I see an entire flock of robins fly in and land in the front yard. I am so glad to see them return it brightens my outlook on winter and just shows it won’t be too long until the first day of spring. Don’t want to wish my life away but I can’t wait to see March 19 (first day of spring) and everything coming back to life.
Only downside of spring is my obvious problem, the mud in my backyard. I really do need to get working on getting some ground cover back there so I don’t have to “shovel” the dirt out of my house. Maybe I will get the dogs some rubber boots to wear while they are outside. That would be a total disaster just some more chew toys for Raven.
Canning Fresh Milk
I didn’t know this was possible but I saw a video of it and I think I am going to try it.
You will need what is called a cold pack or water bath canner. Separate milk out into quart jars, wipe off rim and place the disc and band on, screwing down but not too tight. Place cold milk jars in tap cold water. Bring water to a rolling boil and at this time place the lid on the canner and boil for 60 minutes. Be careful removing jars from hot water and place out on a towel in a draft free area. As they cool you will hear the ping of the tops sealing. This milk will last on the shelf for up to two years. Of course keep in a cool place with no direct sunlight.