Here in the ozarks we are definately in for a very very hot week ahead. The heat will be building more and more every day til we get into those upwards of 110 or more heat indexes.
I remember the year before I retired, Larry was already living down here then-about 6 months ahead of me, and I had planned a mini vacation around the 4th of July and one of our neighbor friends was coming down this way too, to meet his friends-so I rode along. We had these extreme weather conditions then too.
and this is the week that wild blackberries are ready for picking-always seems to be so hot for blackberry picking.
This morning I got caught up on house cleaning and scrubbing, making up cold beverages for Larry to have in the frig, and I also made jello with strawberries and the last of the blueberries, cut up the last of our melons, and I also decided to make some fermented cabbage-or kimche. Back when I was really sick and I couldn't digest hardly any foods, one of the things I had read about was fermenting cabbage in a Japanese press. You can actually pickle any fresh veggie this way. you just layer with a good salt and keep pressing so the liquid it makes covers everything. Depending on the temperature in your kitchen, this takes about 3 to 4 days. When it breaks down it is all fermented with very healthy enzymes and such, kinda like eating a good yogurt. So I got that going too, Larry loves this too. I actually like the cabbage made this way better than making fresh sauerkraut-and this way is easy to make in small batches.
this is similiar to the one I have