Day 5 came and went..I got a canner full of white navy beans put up and also a batch of white potato’s with onion for a cream of pototo base for soup, just need to pour, heat, simmer and mash and add extra’s to it..

We got the hole opened up in the old basement part of the house in the cement for the new sump pump, and now its a matter of digging it out, and putting the metal sides in, and it will be good to go, then once it dry’s out, I will touch up the edges to make them smooth again and fill in the outside ragged edges.

Spent the day doing the week’s laundry for both human and then critter, so keeping up on the laundry goal is being meet, the canning goal is being meet within reason, and now I just need to get to that butchering..

Made a wonderful throw it together/use it up cake yesterday.. Measurements are iffy but it turned out so good, that I am going to share.. so I had about 1/2 cup of yugurt, about 3/4 cup of apple sauce,  an egg yolk, and about 1/2 cup of cherry sauce that all needed to be used up..

Cherry Almond Cake to the rescue..

• 1/2 cup yugurt-Plain-Thick Greek Style
• 3/4 cup of sweetened apple sauce
• 1/2 cup of cherries in sauce
• 1 whole egg, one egg yolk
• 1/2 cup of water
• 2 cups of flour
• 1 tbsp of baking powder
• 1/2 tsp of salt
• 1 tsp of all spice
• 1 tsp of cinnamon
• 1/2 cup of almond slices

Mix your yugurt/apple sauce/egg and cherry’s in sauce (My cherries and apple sauce are sweetened, if yours are not, consider 1/2 cup of sugar or some kind of sweetner), mixed together, then add your dry and almonds, mix together and I baked in a round cake pan at 375, till golden and knife came out clean..  This is a very moist cake, but o so flavourful and yummy!