Getting old -Not recommended!

I remember the year I turned 55. I went to Missoula for doctors' appointments. Since I was still working, I would just scheduled everything I could into one very busy day. After seeing my endodontist, ophthalmologist, endocrinologist, the radiology department for a mammogram, and my general practitioner, I found that I had written over $2000 in checks and had absolutely nothing to show for it! Not even a pair of shoes! That was 11 years ago. Since then, the only good thing that has happened in that respect, is that I got Medicare. And now that I am retired, I can spread out my appointments a bit more.

Mind you, physiologically speaking, there is nothing really wrong with me. I just believe in taking care of my body as best I can...I kind of figure that this is the only body I am going to have in this go-round and I had better see to it that it lasts as long as the rest of me!

However, nobody ever told me to Really Appreciate my 20 and 30 year old body. For instance, I had no idea how skin changes...no longer is it soft and elastic-y. Unless I put moisturizer on it Every Single Day, it looks like crocodile scales. I mean, I knew I could expect wrinkles, but peri-oral dermatitis?? And why am I suddenly losing so much hair? I have dry mouth issues, but 8 cavities in a one year spread due to "Geriatric Mouth"?? And don't even get me started on sweaty boob issues...you can get a yeast infection THERE?? Honestly, if it were not for the alternative....

All I have to say to you cute young things is this...Appreciate what you have while you have it. Do not look at us 60-ish year old women with any kind of derision. Your day will come. Sorry...

You - yes you, can make strawberry jam!

My Nana was, well...not much of a cook. From the time I was 13, until I was 20, our family lived in Latin America. Once a year, we would make the 3000+ mile journey to Nana's house in Hamilton, Montana. (That trip is another story). Mama did most of the cooking those few weeks we were visiting, but Nana did know her way around baking bread and making jam. At the end of every meal, breakfast or dinner, she would cut up loaf after loaf of lovely homemade bread and we would slather it with freezer jam--strawberry, raspberry, apricot and peach. There is just nothing in the world like the fresh fruit flavor of freezer jam. When i Moved to Montana, I promised myself I would learn to make it. Over the years I have (through much trial and error) figured out how to come up with lovely jars of sweet summer fruit.

This is not so much a recipe as my pointers and helpful hints.

First off, buy Sure-Jell pectin in the box. You can try other stuff, but in the end, you will find this is what will give you the best result. READ THE DIRECTIONS! FIRST! Do not skimp on fruit or sugar. You are just asking for it to not come out right.

I like to make a double recipe, just because, if you are going to make a mess, be serious about it. 2 lbs of fresh strawberries will make 2 batches of jam. Hull the berries and cut into small pieces. Mash a little or a lot...your choice.

Dump 2 cups of berries into a large bowl. Here is my first secret...add the juice from half a lime to each batch of mashed berries. This really helps set the jam. (Keep in mind that freezer jam is is not thick like cooked store-bought jam).

Add ALL the sugar the recipe calls for. It looks grossly sweet...but this is jam, not dinner. Here is my second secret...you need to let sit for at least 3 hours, stirring it every 15 minutes or so. It takes a long time for the sugar to incorporate.

Every time you stir it, you will see that the sugar has settled and you have to bring it up from the bottom. At first the mixture is very pink. But as you stir and get the sugar to dissolve, it becomes more of a strawberry color.

Have your jam jars washed and ready to go. When the sugar is "mostly" dissolved, follow the directions for boiling the pectin. Use a timer - don't try to "guesstimate". Pour the boiled mixture into the berries and again, use a timer to stir 3 minutes.

Pour immediately into your jars. You will see that the bits of strawberry are all through the jam - not just sitting on top. Put clean lids on your jars and let it sit on the counter for a day. Freeze and enjoy!

Congratulations! You made jam!

Fair Warning--

My name is Terri. As with so many of us in this world, I have many titles...Daughter, Sister, Mother, Wife, Auntie, TT...etc. This is what you should know about me before you commit to reading any further...

--I was raised very religiously. I am no longer anything near religious...

--I live in Montana. I was born in California. I have lived in 7 states and 3 countries. I speak 2 languages and am very multi-cultural.

--I have studied some college, but never graduated. However, all my siblings are over- educated and I figure some of that had to have rubbed off on me!

--I am a Republican. But way more liberal than most. And I believe in independent thought-- isn't that why we have a brain?

--I say what I think when I am asked. Otherwise, I bite my tongue or leave the room...I spend a lot of time alone or quiet!

So when my niece asked if I wanted to do a blog, I jumped at the chance to have my very own say-what-I-want space and not worry that I was offending people...so again...FAIR WARNING!! If you offend easily, or want to tell this objectionable and overly-opinionated woman how mistaken she is...oh well...this is my site...and I was promised that people cannot respond to the things that will be written here...oh...because...

--I appear to be tough and really have it all together, but (according to my brother), I have a "guilt button" a mile wide...