Make & Listen :: Number Twenty Three

This past week, another busy week, marked the beginning of autumn. I decided to put my summer stitching projects aside for now. I couldn't wait to start on the autumn sampler. 

I finished the September block for the 2013 Woodland Sampler from the Frosted Pumpkin Stitchery. For some reason, I thought I had already completed this one...but I am glad I noticed before October's block is released! Those little hedgehogs are so cute! 

Each month has been so adorable. I wonder what the last three will be...and what that extra spot will be for?

I started the autumn sampler. The first row was e-mailed on monday. That little red headed girl reminds me of Anne of Green Gables. So sweet! 

This week, while working on the autumn sampler and the woodland one, I started watching Mad Men on Netflix. So far I really like it! 

In the kitchen this past week, I made ketchup! We had 3 lbs of tomatoes from our garden that weren't moving fast enough, so I decided to make something with them. 

The recipe is from Babble and it's very simple. I adjusted it just a little. I found the ketchup a bit thin, but the tasted is delicious! I am not a big ketchup fan, but really enjoyed this with our cheesy potatoes. 

Homemade Tomato Ketchup

olive oil, for cooking
1 red onion, chopped
2 garlic cloves, peeled
10 medium tomatoes (about 3 lbs.), roughly chopped
1 5.5 oz (156 mL) can tomato paste
1 cup packed brown sugar
1/2 cup apple cider vinegar
1 tsp. salt

  In a large pot, heat a generous drizzle of oil over medium-high heat. Add the onion and cook for 5-7 minutes, until soft. Add the garlic and cook for another minute, then add the tomatoes, tomato paste, brown sugar, vinegar, and salt. Bring to a boil. Reduce the heat and simmer, stirring occasionally, for an hour or so or until very soft and fairly thick.

Let cool completely and transfer in batches to a blender, puree until smooth. Seal in sealable jars according to the manufacturers’ directions, store in the fridge for up to two weeks or freeze for up to six months. Makes about 2L.

I harvested most of our chives and prepared them to freeze for the winter. To get them ready for the freezer, I cut them with scissors in small pieces, rinsed them, then let them completely dry on a cookie sheet lined with parchment paper. Once they were all dry, I put them in a couple of small ziplock bags and into the freezer. 

I am thinking of dehydrating the parsley from our garden. I think I will grow more herbs next year. I really like having the fresh ones all summer, and being able to save some for the winter months too!

Finally, a self portrait is "making" too, right? I am almost at my 2 year anniversary of no hair dye. It's been an interesting journey and I will share my experiences soon...until then, here are two "selfies" I took over the past week. One shows the back of my hair, where the grey is more defined. The photo on the left has no filter. The other has a filter from instagram, so the hair colour isn't true to real life, but I liked the effect. It's a little darker than real life but I am darker in the front than the back, that is just how the grey has come! 

I am linking to Simple Things Notebook for the weekly Make & Listen Along hosted by Dawn.