Sitting at Annie's heavenly spot, I can see my garden and what do I see!!! 8 ZUCCHINI! It's time to get my recipes out. One recipe I love to make is zucchini pineapple. There are plenty recipes out in the world of great cooks but this one I just love......

ZUCCHINI PINEAPPLE

4 quarts zucchini, grated or diced

1 1/2 cups bottled lemon juice (standardized acidity)

1 can ( 46 oz. ) unsweetened pineapple juice

3 cups sugar

Remove peel from zucchini and seeds. Coarsely grate or cube zucchini into small cubes.

Mix all ingredients thoroughly and simmer for 20 minutes, stirring frequently. 

Fill clean hot jars with hot zucchini mixture leaving 1/2 inch head space. Adjust lids an

process 15 minutes for half pints or pint jars.

Remove jars and allow to cool completely. Test seal and store in a cool dry place.    

What a beautiful day I had yesterday! My little heartbeat, Annie (pictured) has always laid in one little spot of the yard by my clothes line & garden. So I thought why not just join her. I have been too busy working on something around here that I just forgot how to just take a break and sit my butt on the green clover grass that Annie found. The area was heavy shaded, wind nicely blowing and the ground was cool. I lost all thought of everything important in my life. Annie had found Heaven in that small little spot. With that thought I'm taking a break now in that little Annie heaven......

I've finished putting everything away

odds and ends
Miscellaneous items, fragments and remnants, as in I've finished putting everything away, except for a few odds and ends . This expression may have originated as odd ends  in the mid-1500s, meaning "short leftovers of some material" (such as lumber or cloth). It had acquired its present form and meaning by the mid-1700s. Well here it is: Odds & Ends, I like to take miscellaneous items apart. My favorite is recipes. Like this easy & quick creamy  pie:

Butter Pecan Pie
1 cup coarsely chopped pecans
1/4 cup butter or margarine
1 tub  Creamy Home-Style Butter Cream Frosting
1 (8 oz) pkg cream cheese
1 cup frozen non-dairy whipped topping, thawed
pecan halves
1 9-inch prepared graham cracker crumb pie crust

Place pecans and butter in 10-inch skillet on medium heat. Cook, stirring constantly, until butter is lightly browned. Pour into heat-proof large bowl.
Add frosting and cream cheese. Stir until thoroughly blended. Fold in whipped topping.
Pour into prepared crust. Garnish with pecan halves, if desired. Refrigerate for 4 hours or until firm.   Enjoy!