I bought a couple of pieces of cast iron at a garage sale this week. The griddle is Emeril's quesadilla pan. The cornstick pan is a Lodge. I gave $2 for the griddle and I think 50 cents for the cornstick pan. She had a little square skillet (grilled cheese size) with the griddle and had $3 on them. I handed her the little piece and told her that I'd still give her $3 for the griddle. She just charged me $2.
It's been so hot and dry the last couple of years. My neighbor stopped watering her fig bush and it's too far away from our house unless we run 300 feet or more of water hose for us to water it. BUT, another friend remembered me!
Mama has made some preserves in her crockpot so I started in mine.
Well...mine doesn't boil, so I had to revert to a pot. But they had been in the crockpot long enough, that I only had to stir and watch them close for about 30 minutes.
I got 8 pints and 3 half pints. Not bad! I'll have to make biscuits in the morning.
How about this sooo hard recipe?
1 gallon figs
2 quarts sugar
juice of one lemon
Select only perfect figs, ripe but not soft. Wash. Slice in half if they are large. Place alternate layers of sugar and figs in an enamel or stainless steel kettle. Let stand overnight in refrigerator. Add juice of one lemon. Cook over medium to low heat. Bring to a boil. Cook until tender, transparent, and amber colored (about 1 to 1 1/2 hours); stirring often to keep from sticking and scorching. Fill hot, dry, sterilized jars to 1/2 inch from the top. Close and seal.
Note: The first time a friend of mine made fig preserves, she peeled her figs. Please don't. ;o)
I cooked the ripest figs yesterday. The rest today. I started them in the crockpot and cooked in it for about 6 hours on high. If your crockpot will boil, remove the lid and boil down. If it's like mine and won't boil, pour into a pot, bring to a boil, and cook until thick enough to suit you. I didn't have to cook mine but about 30 minutes longer.