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Made a batch of chicken broth recently and pressure canned it up. For previous batches I have used a conglomeration of leftover chicken bones, carcasses, necks and such that I stash in my freezer for just such a use. For this batch I went shopping for some other things.
Loquat-a-rama-bama-lama. No lamas here, but bama-lama but it went well with Loquat-a-rama. Mainly I wanted to suggest to try some loquats. Secondarily I wanted to share some confusion that I tunneled into with my rabbit-hole search for loquat recipes for canning.
NOTICE TO ALL: Really, I am not recommending this following!!! I just read an article about a VERY interesting way that was used, once upon a time, to keep milk fresh. It involved a pretty common amphibian taking a bath in some milk.
To Start: I hope this finds you safe, well and (reasonably) happy. Next: Yes, no posts here for a while . . . This is not because I was sick or without computer access. It was because I was lazy.
In light of current events, if you wish to disinfect rather than sanitize counters, doorknobs and such please read and follow the instructions here: CDC current Corona virus cleaning and disinfection advice.
