So, what’s new? Hmmm.
1. My son is potty trained.  Yeah, just kidding.  We’ve determined that he just isn’t quite ready yet.  He can, however, sing the ABC’s with adorable perfection.  This blows my freaking mind. That whole “it goes so fast” thing really is true.
2. I’m a city commuter now.  My car sits in the driveway and I now hop on a bus, then a train, and then I walk the remaining mile and a half.  I even get a ride home from Awesome Husband and we go pick Anderson up together.  After years of a two hour commute home on the hellish Mass Pike, there are just no words.  It is wonderful.
3. I ran my first 10K last weekend in picturesque Concord.  All money raised went to support the Louisa May Alcott Orchard House. Other than two 10 second-ish water breaks, I didn’t have to walk.  Never in a million years did I ever think I could run six straight miles.  I’m admittedly pretty darn proud of myself.  If only I had realized before the run that I had a splinter in my foot, it may have been even more enjoyable.  Splinter or no splinter, I did it. Oddly, I am better at running six miles than three if I analyze pace.  Maybe I’m more cut out for this long-distance thing than I thought!
4. My obsession with canning continues.  This book has really fueled my love of preserving and inspired me to make peach jam. You can still find local peaches in the northeast, but that window is quickly closing, so get on this as quickly as you can! I used the recipe from this book as inspiration and made my own alterations. This recipe uses 10-12 peaches medium peaches and yields approximately 6-8 half pint jars. First, cut your peaches in half and remove the pits. Add your halved peaches to boiling water for about 2 minutes. Remove from heat and allow cold water to run over your peaches.  This will make it so easy to remove the skin. Combine zest and juice from two lemons, zest and juice from 2 oranges, 3 1/2 cups of sugar, 1 tsp cinnamon, 1 tsp nutmeg, and 1 tsp vanilla extract with the peaches. Mash the peaches with a potato masher. Boil, stirring frequently, for 5 minutes.  Add 6 tablespoons of pectin and boil for another 2 minutes. To test your desired consistency, scoop a teaspoon of the jam onto a plate, place the plate in the refrigerator for a few minutes, and then slide your finger through the jam.  If it is still watery, add another tablespoon of pectin and boil for another minute.  Test again until you have reached your desired consistency.   Add your jam to your prepared jars (boiled for 10 minutes to sanitize), add lids, and process by placing the sealed jars in boiling water.  Boil for 10 minutes.  TIP: prior to adding your lids to the jars, dip a paper towel in vinegar and clean the rim of your jars to ensure a proper seal.  After you remove from the water, you’ll start to hear the “ping” of your seals within minutes.  After an hour, gently test the seal.  If your jar hasn’t sealed properly, keep that jar for refrigerator jam OR re-sanitize and re-process. This jam was so delicious that I went to a local farm and purchased over 20 pounds of peaches to make much, much more jam (hint, hint family – you are getting preserves for Christmas this year!).