Friday Feature: Lock Laces

Reminder : I do NOT get paid to endorse this product! This review is based solely on my own personal use of and love for this product. If I am getting paid to review something, I will ALWAYS tell you!

Lock Laces are one of my favorite things! Designed for runners, I find them handy for so many other people!  Lock laces need a tiny bit of set up but once you lock them in they hold your shoe laces snuggly in place, Turn any lace up shoes into slip on shoes!

Some of the people that may benefit from Lock Laces:
Runners / work out shoes
Hiking Shoes
work shoes where you need to avoid laces near machinery (farm equipment etc)
People who have trouble bending down to tie shoes
People who have coordination issues and have trouble tying shoe laces
Parents with small children. No more constant shoe lace tying. No more tripping over laces.

It only takes me about 5 minutes to install the lock laces onto the shoes and they are ready to go. You can tighten/ readjust them anytime you need to, but my husband says he rarely needs to. They hold tight really well! He loves them. They come in a choice of several colors and you cut the laces to fit the size you need, so they work for well for small to large shoe sizes.

If you have trouble tying shoes, or just don't want to... these lock laces are for you!


Crock Pot Blackberry Syrup

Blackberry Syrup. So good! Whether you drizzle it on pancakes, ice cream, turn it into a yummy smoothie, this syrup is the definition of summer. Oh... did I mention you can make most of this in the crock pot? Just the final step or two is done in a saucepan, but you can set this and walk away! Perfect to finish up after work one evening!

I take the time to can it when I have enough to do more than a small batch, but if I only have a small batch of berries I cut the recipe down in half or even in a third depending on the amount of berries, and just keep

I promise you will love this syrup!

Blackberry Syrup
Makes: 5-6 pints.

4 quarts (12 cups) blackberries
8 cups sugar (one 4 lb. bag)
2 Tablespoons lemon juice

Rinse blackberries
Place berries in crock pot.
Add sugar and toss. (It will look clumpy)
Do NOT add any water! (even if you are tempted!)
Cook on low for 2 1/2 hours, mixing every 30 minutes.
At end of cooking time, blend in a blender or use a stick blender (I used a stick blender)
You will seeds floating in the syrup.
Using a fine mesh strainer and a wooden spoon over a large pot, strain berries a few cups at a time, releasing the juice into the pot.
You may need to scrape the strainer with a spoon to dislodge seeds and pulp so liquid can go through.
Rinse strainer between strains if needed to make it easier.
Add lemon juice. Mix and bring syrup to a boil on stove and then turn off.
Ladle into clean jars.
Refrigerate or freeze.

To Can:
Pour syrup into clean pint jars, leaving 1 inch of head space. wipe rims of jars. Seal with canning lids and rings, water bath can for 15 minutes.


How to Bake a Rack of Ribs in the Oven

BBQ Ribs in Oven

Baking a rack of ribs in the oven so they are fall off the bone tender, and still be finger lickin' good bbq grill full of flavor? There is a way to do it! Don't be intimidated, I'll share a few tips that work for me.
How to Bake Ribs

The key to baking ribs in the oven is "Low and Slow".  So just plan on allowing a few hours, but it is very worth the results, trust me!
You ready? Ok. Lets get you started.

Rack of Ribs

First lets talk about a dry rub.
Do you have your own favorite?
What ever you use will be just fine!
If you need a suggestion heres' a few:

I have Porkers Rib Rub

or today i used my son's:
SondaBum's BBQ Rub
1/4 cup granulated garlic
1/4 cup paprika
1/4  cup kosher salt
1/8 cup brown sugar (optional)
1 Tablespoon black pepper

Line a baking sheet with aluminum foil.
Preheat oven to 300 degrees.
Rinse the rack of ribs under water and place on foil lined pan.
Spread the dry rub over the ribs covering generously both sides.
Cover pan with foil, and bake for 2 hours.
Remove pan from oven, remove foil.
Increase heat of oven to 375 degrees.
Brush top of ribs with BBQ sauce.
Return pan to oven (leave uncovered) for 30 minutes.
Remove Ribs from oven and let rest for 15 minutes before cutting apart.
Cut between each bone to separate ribs.


Fresh Pico de Gallo Salsa

Pico de Gallo Salsa with it's fresh ingredients is very easy to make! Years ago my kids told me they LOVED my fresh chunky salsa but not so much my canned salsa.

I think having to add in the necessary acidity to home canned salsa was the turn off. I would save up all my garden tomatoes, onions, and peppers, and make a HUGE bowl of it! They have happy memories of that big bowl of garden fresh salsa!

There are many ways to make it, but I am posting mine, so my kids can make "mama's salsa" whenever they want to!

Pico de Gallo Salsa:


Tomatoes: Use about 6 large fresh or 1 (28 oz) can petite diced
1 large green pepper diced
1 medium onion diced
1-2 fresh jalepeno peppers. finely diced
1 bunch fresh cilantro chopped
2 Tablespoons Lime juice

Dice fresh tomatoes or drain well the canned ones.
Pour all ingredients into a large mixing bowl.
Mix well.
You can eat immediately ,but I like to cover it and store in fridge for an hour or so to help the flavors "marry" together. But if the teenagers get a wind of it, the waiting time does NOT happen!


Country Fair Blog Party: June 16

It's another great blog party starting!  This is a month long link up. Come on and join us!
 Here are your hosts for the month:

                       Jan                               Nicole                              Laurie                                Val

           Tip Garden          A Kansas Farm Mom         Country LINKed       Corn, Beans, Pigs, Kids


Our First Place Winner from last month:
This post was the most viewed/read post from last months link up!

Country Fair Blog Part

Feel free to grab a Ribbon!

Also your post will be shared 
on my social media pages
and pinned to our Pinterest Board!

What does June mean to you? 
The beginning of summer is always a busy time!
summer camps, weddings, Fathers Day, reunions....
If you are like me you seem to suppy your family with an endless amount of frozen treats!

 Here is my recipe for homemade Fudgesicles.
I make mine with splenda for a sugarfree treat for a diabetic family member but you can use regular sugar if you like.
These are SO yummy!

Sugar Free (or Not) Fudgesicles
makes 12-24 pops depending on the size of your molds
(mine made 16 pops from the dollar store molds)

3/4 cups Splenda
2 Tbsp. flour
1 Tbsp. cornstarch
1/4 tsp. salt
3 Tbsp. cocoa powder
1 1/4 cups powdered milk

In mixing bowl mix together all above ingredients. Set aside.  In microwave safe bowl, or in medium sauce pan over stove top, boil 4 cups water.  Slowly whisk in dry ingredients, till well blended and continue to cook an  additional 1 minute. (in Microwave put back in on high for 1 minute). Add in 1/2 tsp. vanilla. 

 Country Fairs are full of food, crafts, cooking, gardening, farming, animals, family, and community

 So is our Country Fair Blog Hop!

Come Share what you are up to this month!

  • Link up to 3 of your best posts!
  • Visit a few other party goers and let them know you stopped by to see them!
  • Grab the button below and post it on your blog, so others will be invited too!
Country Fair Blog Party

Ready? Get set... Go!

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