November and Satsumas

November..how the heck did that happen? Seems like only last week it was January! I actually love November and Thanksgiving..it is such a humble month...the prelude to the excitement of Christmas and all it's glory. Sometimes I feel as though Thanksgiving gets pushed to the side. As I thought about that, I realized that I feel a lot like Thanksgiving...sometimes pushed to the side, forgotten, doesn't matter one way or the other. I know that's sad huh? Well I am happy to say that after last night I will not allow anyone to make me feel that way anymore...I will not allow myself to feel that way anymore. It wasn't a huge revelation, just a subtle reminder from a couple of special people in my life....you know who you are...thank you! So no more pity party, no more "hey what about me", no more "I feel so left out". The people in my life who truly loves me, knows my heart and that is what really matters. Will I stumble and falter again? Oh I am sure I will...but I will get right back up and move forward once again.

For if they fall, the one will lift up his fellow: but woe to him that is alone when he falls; for he has not another to help him up. Ecclesiastes 4:10

Don't forget to set your clocks back 1 hour when you go to bed tonight....

Since satsumas are abundant this time of year, here is a recipe for Satsuma Marmalade. Don't let it scare you..it seems rather simple. This recipe was adapted from here.

SATSUMA MARMALADE

Ingredients:

12 Satsumas

2 Lemons

7 cups Cold Water

Caster Sugar (see method for amount)

Method:

Wash and peel the satsumas. Slice the peel into thin matchsticks and the flesh into chunks.

Do the same with the lemons.Remove any large pieces of pith.

Place all the fruit and peels in a large saucepan.

Add the water. Bring to the boil and cook for 5 minutes.

Remove from heat and leave to cool for 8 hours or overnight.

When the mixture is cool and you're ready to move on, put a plate in the freezer.

"Why?" I hear you cry! Just do it. Martha says so.

Bring the mixture back to the boil and simmer for around 20 minutes until the thickest piece of peel is tender.

Measure the mixture. Return it to the pan and for every cup of mixture add 3/4 cup of sugar. This is because all satsumas are different sizes, so a set amount of sugar cannot be given.

Bring the mixture to the boil and stir frequently for about 20 minutes. The marmalade is ready when you can drop the mixture onto the frozen plate and have it form a slight film when pushed with a finger (according to Martha). You can begin to tell when its done, it gets thicker and stickier and doesn't spread out straight away when put on the plate. Use your common sense here.

You're done! Refrigerate over night before serving.

Be proud, you made marmalade!