We made sour cherry jam. So far, there have been 23 little jars. Next, there might be rhubarb jam. And a few rhubarb platz.

Can you tell that my work world got turned upside down? I can, not only because there was no strawberry picking this year. This is the first time in quite possibly the last ten years that I’ve not gone. Instead, we raided the back yard cherry tree, and made the jam right away. Apparently, I had stashed adequate sugar, jar sealer lids, and pectin.

The job at the garden centre is now a thing of the past, and I’m adjusting to the new career choice of dining room supervisor at the senior residence that I’ve taken on.

Wow. What a departure from the world of green and growing retail. Instead, I’m organizing a dining room, and scheduling a roster of 47 serving staff. So many things to do and remember. So many things to prioritize and document. I’m going to start writing a server manual, and keep organizing the details that are popping up over the course of my day. It’s pretty wonderful, and very busy.

I’m only going as far as my back yard and freezer to do any preserving this summer. My new work schedule is from 10 in the morning to 6:30 in the evening, and that means that stuff at home gets done early in the morning or late at night. Including supper and blog posts, ironing and clothes washing; and of course, marathon jam making sessions on the weekend!

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