what's to come...

multi-chap stuff will be updated on a two week schedule ! 🤗 the rest will be posted depending on where they rank in the poll ! 🦋

pleased to meet you, dabi x f!reader ! (roughly) five chapters remaining.

southern charm, cowboy!bakugou x f!reader ! two chapters remaining.

my heart's aflame, my body's changed (but, god, i like it), werewolf!bakugou x f!reader ! modern au — no quirks, angst-heavy, explicit.

i fought them all off just to hold you close and tight, vampire!dabi x f!reader ! post-apocalyptic au, a bit bloody, explicit.

loving me is all you need, dabi x f!reader ! this is the 'if he's a serial killer...' smut chapter, gore/body horror, explicit.

hell was the journey, but it brought me heaven, ex-husband!bakugou x f!reader ! dad bakugou, mom reader, explicit.

remember me, love, when i'm reborn, dragon!bakugou x f!reader ! cross-species courting, accidental marriage ???, explicit.

*reminder that nothing is being posted yet !! this is for in the future only, when my hiatus has ended !!

To Saint Paul and Back

Where to start? Almost four years have passed since my last post. Looking back, it may seem like this was periodic life updates, but my goal of it has always been to highlight my life shaping moments. Hence the title – The Shape of Us. The goal is to update it more often than every other four years moving forward :). While it would be helpless to attempt to hit all the shaping moments in the last four years, I’m going to do my best to cover some of the big moments.

To Saint Paul and Back. I think living with Jake at Girard will forever be the romanticized days, but my Saint Paul stint was quite the time. Ashland with Slob and Scherbs was an absolute blast but after two years I was ready for something different. Just a month ago I moved back across the river to Bryn Mawr. Helluva roommate lineup with Slob, Jack, Jay, and Nate. Our house is unbelievably nice, the running/cycling/skiing is second to none in Minneapolis, and I am significantly closer to Alex (see below). Where I live often buckets my memories, so making another move feels much like I am starting a new chapter, and a fresh start always is nice.

RBC -> General Mills. Work is a huge part of life and this change has been a big one. I am challenging and stretching myself more than ever at work and truly hoping I can grow from it. Full transparency, I am still scared that I am not going to be good enough for general mills, or I am not smart enough to learn/remember everything. All I can do is give it my best and let life do the rest.

The Pandemic. Not a ton to say here but it felt wrong to leave it out. General Mills announced we are working from home until (at the earliest) 2021. It was quite odd quitting and starting a new job remotely. I miss hanging with bigger groups of friends, going on trips, going out with friends, etc. All I can say is we’ve been making the most of it, and for that I am thankful.

Collegeville and the once illusive PR’s. Collegeville has become a family – so many amazing people and memories. Many of my favorite memories have been with the team. Cross Country Nationals, Living History, Grandma’s, Summer of time trials, etc. PR’s since last blog: 14:52 5k, 31:00 10k, 1:08:41 HM, these are just numbers but to me they are hours and hours of long runs, bantering with the team, going the well in workouts, slogging the morning double, and enjoying every bit of the journey along the way.

Trips. The more trips I have gone on, the more I have found how 90% how a trip goes is based on the people. Now is the point where I would love to add a long list of things that went wrong on various trips but great times were still had due to the group, but honestly most of my trips have gone fabulously (thanks to the people, but also the places) and for the sake not writing a novel, I am going to lean into my strengths and let some of the photos below tell the stories.

Alex. Of course, saving the best for last. The story of how I met Alex is likely best not readily available on the internet, but meet her I did. I’m not able to say I was head over heels after the first date, or even the second. I believe all people fall in love in different ways and at different speeds. What I can say is after a month of knowing Alex, once I truly started to know her, my heart damn near left my chest. I NEEDED to tell someone. I called Ryan and the words couldn’t leave my mouth fast enough – I was (and still am!!) in love. Thankfully Ryan helped me not scare Alex away over the next couple months, and as they say the rest is history. Alex makes me laugh, understands my quirks, supports my trials, is unwaveringly kind, and so so beautiful. She is a dreamer. A hard worker, independent, passionate. A Queen of cards, thoughtful, and creative. Alex is my best friend, and I couldn’t be more excited about it.

Forward. It recently dawned on me that my future has never been so clear. And while it may seem like many of my big life pillars have been set (key word: seem), I think it is often the moments you can’t see coming that bring color to our lives. The rough outline may be shaped, but the detail that gets added is my favorite part. I don’t  know what the next four years will bring but I am sure it will have many life shaping moments and unexpected turns, but knowing who I am going to spend it with makes it seem like I can handle anything that may come my way. For now, I look forward to the road trips, crisp fall mornings, overly slow runs, coffee rides, late mornings, cozy snuggles, high fives, uncontrollable laughs, ice cream, closing down dance floors, mountain hikes, pancakes, each and every swim, and everything I don’t see coming.

Easy Homemade Dill Relish Recipe

I did it again.

I PROMISED myself I wouldn’t let my pickling cucumbers turn into monsters this year.

And then I did.

In my defense, I was checking the plants regularly… one day the cucumbers were the size of my pinky finger, and the next day, they suddenly resembled a baseball bat.

How does that even happen?

Regardless, foot-long pickling cucumbers aren’t super desirable for making homemade pickles… mostly because they yield a less-then-crunchy pickle, which no one appreciates.

I fed the biggest cukes to the pigs (who didn’t mind the mushiness one bit) and brought the rest into the house.

Considering I had enough small cucumbers to put up all the pickles my heart desired, I decided to switch things up with the big ones.

So relish, it is.

Historically, I haven’t been a big relish fan, but I decided to live on the wild side this year.

17 pints of homemade relish later?

I pleased to report that I’m digging it.

(And no, I’m not just saying that for the sake of the blog post!)

Thus far, I’ve been putting it on brats and hot dogs, and also mixed it into some chicken salad I made the other day.

Is 17 pints a wee bit overboard? Perhaps. But I’m planning to use it as an easy mix-in for potato salad and tuna, as well as offering it at the eleventy-billion BBQs we have each summer, so I’m not one bit worried about using it up.

I’m pretty picky about the canning recipes I add to my repertoire each year (let’s face it– even the Ball Blue Book has some clunkers…), but this little gem of a dill relish recipe (with a few of my own modifications) has officially earned a spot.

Homemade Dill Relish Recipe

Based on the recipe from the Ball Blue Book 

Yield: 7 pints

8 pounds pickling cucumbers (big or small)

1/2 cup non-iodized salt

2 teaspoons tumeric

2 medium onions, finely diced

1/3 cup organic sugar

2 tablespoons dill seed

1 tablespoon mustard seed

4 bay leaves

4 cups white vinegar

Instructions: 

Wash the cucumbers and peel if desired (I peeled about half of each one– I didn’t mind leaving some of the peel on for color/texture, I just didn’t want the peels to be overwhelming.)

Finely chop the cucumbers– I used the blade of my food processor, but I was careful to not overprocess and end up with cucumber puree.

Put the chopped cucumbers in a large bowl and mix in the salt and turmeric. Pour water over the cucumbers until they are completely covered and let them soak for 2-3 hours.

After the soaking period is complete, drain the cucumbers and rinse them under cool water. I used a fine-mesh sieve for this.

Placed the drained cucumbers in a stockpot and add in the chopped onions, sugar, dill, mustard seed, bay leaves, and white vinegar.

Bring this mixture to a boil, then reduce the heat and simmer for 10 minutes.

At this point, I like to taste the relish to check the flavor balance and adjust accordingly. Add more sugar if you feel the vinegar is too strong.

Remove the bay leaves.

Ladle the relish into hot pint jars with 1/4″ headspace. Affix lids and rids, then process pints in a hot water bath canner for 15 minutes. (Altitude Note: Add an additional one minute of processing time for every 1000 feet you’re above sea level.)

Homemade Dill Relish Notes

You can put your relish into 1/2 pint jars if you wish– I would still process it for the full time.

You have 100% liberty to adjust the sweetness, herbs and spices of this recipe without jeopardizing the safety of the canning technique.

I think honey would work as a sweetener in this recipe as well, I just haven’t tried it.

If you don’t want to can this, you can eat this dill relish fresh, too. The vinegar should mellow a bit after it has a chance to sit in the fridge.

To freeze your homemade dill relish, simple ladle it into freezer-safe containers instead of canning jars after the simmering step. Although I can’t vouch for the crispness of the cucumbers after they’ve been frozen and thawed.

Want to Start Canning but Not Sure How?

If you are a canning newbie, I just revamped my Canning Made Easy course and it’s ready for YOU! I’ll walk you through each step of the process (safety is my #1 priority!), so you can finally learn to can confidently, without the stress. CLICK HERE to have a look at the course and ALL the bonuses that come with it.

This is the information I wish I had when I first started canning– all of the recipes and safety information are double and triple-checked against tested and proved canning recipes and recommendations.

It’s the next best thing to you coming over to my house and canning right along with me. (Which would be a blast, wouldn’t it?!)

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Easy Homemade Dill Relish Recipe

Author: The Prairie Homestead

Prep Time: 3 hours

Cook Time: 15 minutes

Total Time: 3 hours 15 minutes

Yield: 7 pints

Category: Canning

Ingredients

8 pounds pickling cucumbers (big or small!)

1/2 cup non-iodized salt

2 teaspoons tumeric

2 medium onions, finely diced

1/3 cup organic sugar

2 tablespoons dill seed

1 tablespoon mustard seed

4 bay leaves

4 cups white vinegar

Instructions

Wash the cucumbers and peel if desired (I peeled about half of each one– I didn’t mind leaving some of the peel on for color/texture, I just didn’t want the peels to be overwhelming.)

Finely chop the cucumbers– I used the blade of my food processor, but I was careful to not overprocess and end up with cucumber puree.

Put the chopped cucumbers in a large bowl and mix in the salt and turmeric. Pour water over the cucumbers until they are completely covered and let them soak for 2-3 hours.

After the soaking period is complete, drain the cucumbers and rinse them under cool water. I used a fine-mesh sieve for this.

Placed the drain cucumbers in a stockpot and add in the chopped onions, sugar, dill, mustard seed, bay leaves, and white vinegar.

Bring this mixture to a boil, then reduce the heat and simmer for 10 minutes.

At this point, I like to taste the relish to check the flavor balance and adjust accordingly. Add more sugar if you feel the vinegar is too strong.

Remove the bay leaves.

Ladle the relish into hot pint jars with 1/4″ headspace. Affix lids and rids, then process pints in a hot water bath canner for 15 minutes. (Altitude Note: Add an additional one minute of processing time for every 1000 feet you’re above sea level.)

Notes

You can put your relish into 1/2 pint jars if you wish– I would still process it for the full time.

You have 100% liberty to adjust the sweetness, herbs and spices of this recipe without jeopardizing the safety of the canning technique.

I think honey would work as a sweetener in this recipe as well, I just haven’t tried it.

If you don’t want to can this, you can eat it fresh, too. The vinegar should mellow a bit after it has a chance to sit in the fridge.

To freeze your homemade dill relish, simple ladle it into freezer-safe containers instead of canning jars after the simmering step. However, I can’t vouch for the crispness of the cucumbers after they’ve been frozen and thawed.

Other Pickling Recipes You Might Like:

How to Ferment Pickles

Dilly Green Beans Recipe (Facto-Fermented)

How to Make Quick Pickles from Any Vegetable

5 Tricks for the Crunchiest Homemade Pickles

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