This, that, and the other or: Sam, work-in-progress, antiquing trip, and pear preserves

1. It's darn impossible to trap a raccoon when the trap is otherwise occupied. I let Sammy cat out of it twice last night before I had gone to bed and again this morning when I got up. I just can't think of any bait which will be enticing to a raccoon but not enticing to him. I have thought of setting two traps, which I have. Even Sammy cannot be in two places at one time.

2. I have a new opening post on my website. Please visit and read about my new work-in-progress.

3. I mentioned I'd been on a trip, but haven't written about it yet. A friend and I spent three days in Oklahoma near Muscogee antiquing. I'd say we did it at our leisure, but that would be a lie. There were so many antique stores and malls to see that we not only lost count of those visited, but also there was nothing leisurely about the pace we set. She goes to bed late and I go early. She'll catch a few extra winks if she can and I'm up before 6. We were in bed the second night by 10 and slept until 7:30. Who says antiquing isn't hard work?

4. And, last but not least, I've had a comment on my pear preserves blog from two years ago, asking if I ever found an exact recipe. Sorta.

Peel, slice, and weigh pears. An approximately equal poundage of sugar will be needed to cover the pears, although in my last batch, 5 pounds of sugar covered 8 pounds of prepared pears. Add 1-3 sliced lemons, cover, and let set overnight. Cook pears down until color and consistency desired. This takes hours and impatient soul that I am, I scooped liquid off so it would be faster. Spoon into jars, seal, water-bath. My 8 pounds of prepared pears yielded 8 cups of preserves.

Enjoy!