We finally got a new used truck today. It’s a 1973 Jeep Commando. It’s definitely got some wear and tear on it, but it definitely looks good for a 34 year old vehicle. And it drives…woohoo! We (well, John drove it; Jett and I were in the Honda) drove it 2.5 hours from where we bought it. It rained the whole way which was a bit sketchy since the Jeep doesn’t have windshield wipers. Anyone have any spare ’73 Jeep Commando parts lying around? We need wipers, heater, emblems, backseat, tailgate…I’m sure the list will grow.
It’s been quite a while since we’ve been a 2 car family.  John and I are sitting here doing the math…we’ve been a 1 car family since about 1998. Well, there was the infamous 1950 Dodge truck, but that didn’t see much movement beyond the driveway. And then there was the mother-in-law car, but that only lasted a few months. Almost 10 years driving one car (but not the same car)…how environmentally friendly of us! The Jeep will be used for mostly around town and the property. And it seems to get pretty good gas mileage — about the same or better than the Honda. But not as good as a horse.
I’ve been looking for a horse, but have yet to find one that fits our criteria. Mostly that it’s healthy, gentle, ride-able and inexpensive. I really want a horse (or 2). I’d prefer to have 2 so they can be companions and I don’t have to ride by myself. Not that I mind, but I’d like John and Jett to get involved. Jett is ready. He keeps trying to ride Buster the dog and Eddy the goat. Neither has been very successful.
I spent tonight investigating pear recipes suitable for canning. We have a wagonload of pears that I don’t want to go to waste. I didn’t want to buy one without doing some more research so our neighbor was kind enough to lend us her extra pressure canner. After doing some reading, I’m going to try:  asian pear slaw, ginger pear chutney, spicy pear salsa, lemon pear butter and brandied pears. After doing my reading, I’m a bit nervous. I don’t want to poison my friends and family with botulism (caused by incorrect sealing or not acidifying low acid foods — like asian pears, of course). And I have visions of the pressure canner exploding. Other than that, I can’t wait to get started!