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Monday, August 9, 2010

Something to Share



First, there are the blossoms and then the fruit


A mornings worth of work, that's all




A couple of hours later and it's time to affix the labels. I always use images from my hand painted ceramics





Now I have something special to share with my Family and Friends

Gina



10 comments:

  1. Gina, 1st I adore your header and the preserves, jellies and jams are always a most special gift!!

    Come and enter my Giveaway!

    xoxoKarena
    Art by Karena

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  2. I think you're the true renaissance woman.

    You do it all... and so beautifully!

    -Ann

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  3. Dear Karena, thank you for your kind message. I love painting ceramics in the "antique style" . So, I am especially pleased that you like my header.

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  4. Hi Ann, your Vault post is spectacular. I love visiting your blog, always something new and interesting going on in your life. And thank you for your kind comment.

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  5. Hi Patricia, welcome to my blog. It is very nice of you to stop by and leave a comment.
    Patricia, canning is something that most people shy away from. And there is no reason. It really is so simple and the rewards are so many. A good place to start is always with preserves. So little chance of failure.

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  6. Oh look at those beautiful labels! You should think about having some in your shop for next year!

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  7. Hi Francesca, I have tried the preserves in my Etsy shop. Did you mean the labels? I have been designing custom labels for people who also like to preserve food. It is becoming (food preservation) a more and more popular thing to do. I think that it is a great trend.

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  8. Gina, this is marvelous – you make it seem so easy, but I'm sure it would be much more than a morning's work for me. Your labels are beautiful and I'm envious of the lucky recipients of your no-doubt-delicious preserves! (Thank you for your kind comments – how lovely that we share our special garden habit.)

    P.S. Did I miss a post about your feature in House Beautiful? Just saw it on your sidebar - Congratulations!!!!

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  9. Dear Georgianna, Making preserves is very easy. For your first try only make 2 to 3 jars and place in refrigerator.

    Here is how: Cook 1 and 1/2 cups of cut up fruit with 1 cup of sugar for 1/2 hour. Add 2 to 3 TB of fresh lemon juice and 1 pkg of pectin. Cook for another 10 minutes. Pour into pretty jars, let cool. That's it.

    A garage, turned into guesthouse with a Scandinavian flair, was featured in the House Beautiful July/August issue. I painted the animal tiles for the fireplace surround and plates for the antique French plate rack.

    The guesthouse is part of a beautiful estate located in Salt Lake City.

    Georgianna, don't forget to enter my contest (above).

    Have a lovely weekend.

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