Meat pie from the freezer with left over veggies from last night.

We are now harvesting the wheat . One of DS DF has come to work with them so DH can transport some of the grain and get other jobs done . Our wake up call 7.15 was on this am ! Truck diver to pick up oats in 15 mins , very pleased as there has been breakdowns at the depo so no trucks for ages , between the firers and this . There is no room to squeeze anything in so let’s hope we get a few days of two trucks. Cold mornings have been welcomed. On a rather amazing note, when we had the fire right near us the other day , DF was up a hill watching the lightning strikes ( let me say this is always done by someone to watch out for firers starting by dry lightening strikes ) oh my gosh it apparently was huge and scary fast intense . Mind you there was lightening in every direction at the time . So they saw it hit and the fire . Sometimes it does make you feel better when others tell you their side and you’re not some inwardly overreacting idiot . But this is a micro issue compared to everyone in the state , I’m very aware of this . When you see the aftermath of an intense fire you know everyone is lucky to be alive . Infact I feel guilty for even saying anything about our micro time .

Craig Silvery novels have been well read by all , have to say before all this I was never a fan of his books but they were good bookclub books .

Judy, that’s a good cook up. I use my home made SweetChilli sauce.
The secret to bought Apricots for jam is to add no water. Just Apricots, sugar and lemon juice. There is a nice recipe for chicken with Apricot Jam. I’ve posted it somewhere.
I’m another who loves chicken wings.

Cookie, that’s hard to deal with.
Mab, I planted 2 different lots of Snow Peas. Both produced well. Beans not looking so good.
Katie, I made the best Apricot jam and so simple, in the TMX.
1 k apricot halves, 700 g sugar, 1 tablespoon of lemon juice. Mince Apricots, add sugar and lemon juice. Cook 30 minutes, 100 degrees, speed 3.