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Within the confines of this blog, you will find bits and pieces of the life and times of myself, my family and friend dear and near., far and wide, few and far between. You will find bits and pieces of my world, tho small to some, but huge to me. You will find everything from 'soup to nuts',; recipes, hobbies,crafts, gardenings,loves of my life, GrandLoves-a-Plenty, and even my pets... Sooo, if you can handle family life, enjoy the tour of my 'Stuffings'.

Thursday, December 20, 2012

Just a Little Bite

The Orange Sugar Cookies are frosted,
 and the only other two cookies I made for this 
Christmas are ready,
 Bill is boiling the pork hocks for the Saultz.
We are reducing the amount of sweets in the house,
and increasing the good stuff.
Our health requires it.  As for the rest of the gang,
they understand our plight.
I am grateful our GrandLoves and KidLoves are
health nuts, to an extend.  It makes it so much easier this time of year with all the goodies.  I don't feel bad that they will have to fill their sweet teeth elsewhere.
So it goes in my piece of the township.  
Don't get me wrong....I have a sweet tooth too, but know when I have to curb the desire.  It's one of the hard truths for me and for too many in my heritage.  The Good Life gets ugly sometimes.

Have some Saultz-pure goodness.  


Chatty Crone said...

What is saultz? And you are right - we are having to add more healthier and less sweets. But my problems is sweets. I love them!

Gail said...

Looking good.

Merry Christmas!

Shug said...

Have never heard of Saultz...I tried to look it up, but found nothing..
What is it? We sure don't need the sweets around here either. Sam's sugar levels have been slightly elevated...
Have a very Merry Christmas

Dar said...

Saultz (I probably slayed the spelling), anyway, it is a Jelled Diced Meat, in this case, pork hocks. It's a part of our German heritage. You either like it or hate it. All that's in it is boiled pork hocks cooked with celery, onion, carrots, bayleaf, salt&pepper, then strained, keeping the liquid. It's thickener is the liquid it was cooked in plus I add Knox Gelatin and vinegar. After it sets in the frig, slice and eat with saltines or plain. Pretty simple, and good for ya.

Cher' Shots said...
This comment has been removed by the author.
Cher' Shots said...

Mmm... sounds so good. We are heading to the kids on Sat. Can't waitto put some lov'n on those Grand-loves of ours! Merry Christmas Dear Sis & gang.
'love & hugs from afar'

ps... the deleted post was my screw up

Muffy's Marks said...

Merry Christmas to you and those you love.

Green Girl in Wisconsin said...

Those are some gorgeously decorated cookies.

imac said...

Keep fit sessions after Christmas. eh?

~mel said...

I'm a baking fool ~ but not a big time taster. I leave that up to everybody else:) Slim just came home with some sousse aka. headcheese from John ~ he makes it like I do - without the carrots and celery. Your way must be the Gruber way, 'cuz Mom never made it with the celery and carrots in it. I don't make it that way either.

Dar said...

Re: Mel: The celery and carrots are strained out...it's there during the cooking time for flavor...

Anonymous said...

Good for you, Dar! I need to follow your example. Everything looks so good.

jack69 said...

DAT stuff looks much better than I saw from the professors of cooking on the ship.

Love ya!!