Donations and Gifts??

Over the years, we have received numerous inquiries about where folks could donation cash and no longer used items that we could use. We've basically said, "We're glad you've loved our videos and blog. As far as what you've request, no, but thank you for the thought."

We just love being content creators and helping others along the way. The videos (which we've stopped making for now) and these written posts are our outlets to do so. It has been our pleasure we didn't want to be paid for it. We also did not want the added pressure put on us to create a product for you. We didn't want anybody to feel obligated, or think we were doing it for the money.

Mel had a Go Fund Me account years ago, where she accepted funds (for a percentage charge) for donations. It was closed when we started the "Cockeyed Homestead" brand. We both have individual PayPal accounts and never saw the need for a joint one or one under Cockeyed Homestead. All of that is about to change.

Plus we ran into a situation where someone saw Mel's moveable fence posts on YouTube and Pinterest. This person decided to make and sell Mel's fence posts. Not that there was a problem with this. The concept is free for the taking. This person was honest and above, she contacted us and let us know what she was doing. We thanked her for letting us know, but the idea (how to and plans) were free to the public. She, being honest, wanted to donate a percentage of her sales to us. We thanked her and told her that it wasn't necessary. She wouldn't accept that. She repeatedly emailed bordering n harassment.  We finally gave her Mel's PayPal account for her to make her donations into.

After much discussion (3 years worth), we've changed our policy. Even though we love being content creators, it does take an inordinate amount of time to research, compared notes, editing, etc. So if you'd like to make a donation there is now a link in the About Us page. Our mailing address is not there if you'd rather do snail mail, you'll still have to use our contact link.

Y'all have a blessed day!

Cockeyed Jo

Cooking with Chef Jo: Cheater's Pickles

I planted Boston pickling cucumbers this year. In fact, it's the only cucumber I've ever grown in my garden. Whether I'm making pickles, slicing them in a salad, cooking, or dehydrating them, they work for me.

Their small lengths are perfect for a salad for four ,or two if you gave a salad hog in the family. I'm he salad hog on this homestead. Three quarters of my plate is piled high with the fresh vegetables leaving only a small spot left for a chicken thigh or a piece of chuck steak.

Mel doesn't like to eat fresh cucumbers but she loves pickles. For a year's worth, Our homestead will go through a case of pints each of bread and butter, and dill pickles. That's not including the case of pints jars of pickled relish, because I make that out of zucchini. It's a far cry from the 3 cases of quarts jars of each that I use to make with yougens under foot, but it's just enough to see us through a year. I rarely make more than 18 months worth a harvest because my cucumber pickles texture changes. One day I might try a new recipe that will have a longer shelf life, but not this year. There just isn't the time to try one. My learning curve is much slower these days and I've used my recipes for over forty years.

Out of the 94 recipes I've posted, I can't remember which recipes posted. EEK! I believe I've posted my zucchini relish and bread and butter pickles here, or did I just do videos of them? ARGH! CRAFT (can't remember a frazzling thing) is hitting me harder as each year passes. I don't have time to look at each canning blog right now. What to do, what to do?

You want a recipe. That's that's why you stopped by today. Okay, I'll do this. What if you are not a gardener. Or, you run out of your homemade pickles and need more but you don't want store bought  pickles with all those chemicals in them. You don't have a pot big enough to can your own pickles. You don't have/can't buy all the spices that go into pickle making. What do you do?

The answer is Cheater's Pickles! All you need is small or pickling cucumbers from the grocery store and the brine mix of the pickle you loved. Watch this video to learn how.

So now you know. Stretch that dollar until it screams. Whether you use your brine or store bought pickle brine, you can repeat this process only once. After that, the flavor is reduced with each remake.  But it will get you through while you are wanting for your cucumbers yo come in. We had fun playing with this video. Hope you enjoyed it. Me, I'm in the kitchen making...you guessed it, pickles. The whole house smells like a pickle factory, which it is.

Y'all have a blessed day!

Chef Jo

Still Time for Sweet and White Taters?

I may fail at this but I'm going to try and beat the odds. It's late August almost the end of summer with the first freeze date of October 26th. It a gamble.

So what am I doing? I've had russets and sweet potatoes sprouting all over the place. The humid Georgia summer is to blame. I planted them all this week. I must be insane, right? I planted vegetables that require 89-120 days to mature.

I'm second guessing Mother Nature here. But, check my reasoning. We've had some down right, cockeyed weather this year. Our spring had a late start. We had lows near or at freezing until mid June. So the summer heat didn't consistently really start until July. It's still in the 90s with lows in the 70s. So there's plenty of time until the projected freeze date for sweet potatoes to get some great growth on to form tubers. It's the same for potatoes, but they'll love the cooler temperatures. I'm banking on a day in the first freeze date being off by 30 days or close to it.

I'll dig up the tubers around Thanksgiving (US) giving them a full 90 days. The tubers will/may be smaller than if I had planted them at the proper time, but every mouthful counts in the lean times, AKA winter.

I may fail, but nothing ventured nothing gained. Worse comes to worst, I'll leave some of them in the ground and they'll put on new seed growth when the temperature is ripe for them to next year. I'll just mulch them heavily over winter and add compost in the spring. Or, I'll have a fabulous harvest. It's anybody's guess. Wish me luck.

Y'all have a blessed day!

Cockeyed Jo

Cooking with Chef Jo: Figs

True confession time, as a child, I hated figs, but my mother loved them. It wasn't until I became am adult that I started craving this fruit. Sunday, I told you about our fig and cherry harvest. Today, I'm sharing with you my two/three all time favorite recipes that use this wonderful fruit. We grow Black Mission figs and Celeste, white, figs here on our homestead. But here in the south, the Brown Turkey is the standard. It's the subtle taste difference that made me choose the previous two figs rather than the standard Georgia standard.

This picture does not do justice to size and color variations. white fig fruit is almost 1 and a half times larger than the brown, while the black fig is slightly smaller than the brown. The taste is what strongly differentiates for me. The white fig, being Italian in origin and the most fleshy, has a thicker honey sweetness to it while the black wins in overall sweetness. The brown tastes like a watered down syrup of the black fig. The red parts coloring (the seeds) I'll equate to wines. The whites are more pinkish like a rose, while the brown has the color of a good table red, and the black is compared to a claret or burgundy. So you can see why I passed on the brown figs. For me, it flavor, flavor, FLAVOR.

Up today is three and a mini recipes. One savory and two sweet. The pork loin dish is one we used to serve at a restaurant I used to work for many decades ago that served Mediterranean fare. When you think of fig cookies, what do you think of... Fig Newtons, of course. Here's an old knock off version of them.

Pork Tenderloin with Figs

Serves 4

This has a lot of steps and takes about 12 hours in preparation, but well worth it!

What you'll need

1 pork tenderloin, about 1 1/2 lbs, silver skin removed

12 fresh, ripe figs, cut in half lengthwise

8 queen green olives, pitted

8 black olives, pitted

1 large red onion, quartered, leave root end in tact

Marinade for pork

2 TBS fig butter, recipe below

2 TBS whole grain mustard

2 small cloves of garlic, minced

1TBS Thyme 

1 TBS rosemary

Salt and pepper, about 1/2 tsp of each to taste

                                           2 TBS Olive oil

 Rub on pork loin and place in the refrigerator for 8 hours to marinate.

Poaching liquid figs

¼ cup red wine,

¼ cup honey

¼ cup fig butter

   In a saucepan, on low heat, add everything in except the figs.
·       Heat n medium heat just until the honey is fully incorporated.
·       Add the halved figs in and poach them on low heat until they absorb the flavors and plump up.
·       When finished let it butter cool down and the syrup thickens. It will take on average of 25-30 minutes cooking time.

Putting it all together 

• ·       Sear the pork tenderloin on all sides, getting a nice golden brown.
• ·       Place the seared tenderloin into a baking dish along with your quartered and fanned out red onion and the olives.
• ·       Add the plumped up and thickened figs all around the baking dish and spoon some of the thick syrup on the top and sides of the seared tenderloin, this will act as a glaze.
• ·       Roast at 400F for 20 minutes or until internal meat thermometer reaches 145 temperature.
• ·       Let it rest 5 minutes before slicing.
• ·       Make sure each serving has a little bit of everything.
  
  

Fig Newtons
My children gladly picked figs all day if I would promise to make them these.

What you’ll need

1 pint fresh 9-12,or preserved figs, or 12 ounces dried figs
1 1/2 cups flour
1/4 tsp baking powder
1/4 tsp salt
1 stick butter
1/3 cup sugar
                                                       1 egg
                                                        1 tsp vanilla extract
                                                        2 TBS orange juice

Putting it all together

• ·       Cream butter and sugar in a mixing bowl.
• ·       Add egg, vanilla, orange juice and combined dry ingredients to bowl and mix until dough forms.
• ·       Roll dough out on a floured surface into a 8”x14” rectangle about ¼” thick.
• ·       Cut rectangle in half lengthwise.
• ·       Spread fig paste onto half of each rectangle, lengthwise. To make fig paste puree fresh figs and drain liquid. If using dried figs mince fine.
• ·       Fold dough in half lengthwise to cover fig paste and pinch edges to seal.
• ·       Cut each log in half and transfer onto a greased baking sheet.
• ·       Bake 25 minutes at 350 degrees until crust begins to brown.
• ·       Slice into cookie-sized segments and cool.

Fig Butter

Makes about 1 ¾ cups of fig butter.

What you’ll need

1 pint fresh figs, diced

1 cinnamon stick

1 cup of sugar

1 cup of water

2 TBS lemon juice

Putting it all together

• ·       Place all ingredients in a saucepan.
• ·       Bring to a boil and reduce heat to a simmer.
• ·       Simmer 45 minutes, stirring occasionally.
• ·       Mash figs into a puree.
• ·       Drain and cool.

I have no idea what's going on with my bullets?! I swear I didn't do anything other than hit the button.

There you go folks, three and a mini recipes using figs. I'll understand if you hold off making the pork loin for a weekend night. It's an extra special dish with extra little components to make.

In the restaurant, we prepared 40 servings a night and always sold out by the end of the night. We actually seared the pork loins over hot coals to enhance the flavors. We made the fig butter by the gallon every Monday. We sold it for $20 a serving in the 1980s. I believe it now it sells for $45.  It's an excellent the-boss-is-coming-for-dinner entrée, if they still do that. It's a salty-sweet-savory dish to impress and totally worth it. Y'all enjoy!

Y'all have a blessed day!

Chef Jo

Here's to Romeo and Juliet

From Gurney's Seed Catalogue.

Two years ago, my time flies fast on the homestead, I bought two cherry trees from Gurney's Seed Co. The sweet eating cherry tree was called Juliet and the tart cooking cherry tree was named Romeo. Being a dyed in the wool Shakespeare fan, I was sold especially when I read hardy in zone 7 in the description. The fact that they were $12 a piece versus their usual price of $49 also grabbed my attention. I love me some cherries! The fact that my grandfather had twelve of them on his lot almost predestined my love of this fruit, but living in Georgia, like I do, I figured it was a foregone conclusion that I'd never have a tree in my orchard. It just didn't get cold enough for long enough. That was until I saw this advertisement.

To make for easier harvests we docked the height of the center trunk at 5' this past winter. We gave it a year for the trees to establish themselves. Left to its own devices these trees would get 25' with a 20' ground coverage area. We don't own a cherry picker nor have that much space in our orchard. We're still on the fence about espalier them too. From the amount of growth and flowers that showed in spring, we knew they were getting all they needed from the compost. Not that we expected any harvestable fruit this year. The bees did their thing and soon tiny cherries appeared. 'They'll all drop off during the fruit drop,' I rationalized. Nobody gets cherries the second year of planting. It can take 5-10 years after planting a tree to get fruit.  Everybody knows this, don't they?

Mother Nature had other ideas. The trees went through their fruit drop. I always think of it as Mother Nature way of selectively aborting excess fruit that would damage the tree. If you think of each fruit reaching maturity as a baby, this makes sense.  Not every fruit is capable of producing viable offspring. Looking at the tree carefully after the purge, there were way too many little cherries on the trees. 'Well, the insects and birds will het them.' I mused.

Remember my organic harvesting rule, 1/3 of the harvest for birds, insects, and disease, and 2/3 got us. Well, it doesn't look like it happened that way this year. It doesn't feel that way to my arms neither as harvesting cherries started this week. I picked a 5-gallon bucket a day worth of cherries off each tree. Every afternoon and evening, I've been canning and freezing cherries. Be it whole fruits, jams, jellies, pie filling, or quarts of juice. My hand us stained with cherry juice. AND, IT'S ONLY THE FIRST WEEK!! By my estimate, I still have two more week's worth of picking to do.

A helpful tip- color code the harvest buckets. I used white upcycled frosting buckets for Juliet's cherries and red, TSC, buckets for Romeo's cherries. This way I knew what cherries to process for what. I've gotten red, white, blue, gray, and yellow buckets from various sources to upcycle.

I'm trying to dehydrate Juliet's cherries this year, I've never tried that before. Five gallons of Romeo's cherries will be made into maraschinos.  For juice I'm marrying Romeo and Juliet for a tangy mixture with the barest addition of sugar. In trying straight Juliet's juice, it was too sweet.

I've calculated two year's worth of canned cherries. in various renditions, and I've hit that mark within the first week. The rest I'll share with various friends and food pantries.

Now why did Mother Nature decide to break all the usual rules for us and the cherry trees this year, I dunno. Maybe she felt bad about all the other failures during spring and summer that she decided to give me a win. All I can say is, "Thank you, Jesus!!" No blessing is over looked.

Y'all have a blessed day!

Cockeyed Jo

Cooking with Chef Jo: French Fried Green Beans with Two Sauces

Well, a couple of weeks ago I mentioned making some French fried green beans as a serving suggestion. That brought a flurry of folks wanting my recipe for them. So today, I'm granting their wish.

A shameless plug

I guess it was introduced to these by our food distributor as a new line of products for my restaurant. It struck me as bar food rather than food you'd order in a restaurant. Was I ever wrong. In the past dozen years, French fried green beans have taken the country by storm as a "healthier" alternative to French fries. It really isn't when you look at the numbers. It's a perceived notion. Anything fried in oil is not good for you.

Don't get me wrong, I love deep oil fried foods too. I just use an air fryer or oven and alter the recipe a bit these days for my health's sake. Nowadays, I'll swap out potatoes, sweet potatoes, and green beans for variety in my menu. Although Whirling Dervish, Mel's cat, would rather have potatoes. she'll eat the other two also.

This recipe is keto friendly and gluten free also. Why? Because I like the fine texture of rice flour for a lighter coating over wheat flour. The lighter texture enhances the garlic/Italian seasoning and Parmesan flavors too. I'll enclose a note on how I premake them for the freezer at the end. I'll multiply this recipe by four for each gallon bag of beans in the freezer.

Jo's French Fried Green Beans
Serving 4

What you'll need

1 lb fresh green beans, washed and ends trimmed
1 cup rice flour
1 1/2 cups beer, any that you like
1 tsp garlic powder
1 tsp Italian seasoning
1/8 tsp cayenne, ground
1/4 cup Parmesan cheese
Salt & Pepper to taste

Sauce 1- Lemon Garlic Aioli
1/2 cup mayonnaise
1/2 lemon, zest and juice
1 tsp Dijon mustard
1 clove garlic, finely minced or paste
1/2 tsp parsley, minced fresh is preferred

Sauce 2- Sriracha Kiss
1 cup Ranch dressing
2 tsp Sriracha sauce
1 tsp prepared horseradish

• 
  
• Putting it all together
• 
  
• 
  
• In a medium sized bowl, add beer, flour, cheese, and herbs. Mix well.
• Add green beans and coat in the batter.
• Preheat air fryer to 400 degrees
• Line basket with parchment paper and place beans in a single layer.
• Set air fryer to 400 degrees for 12 minutes. If oil frying them, place in 400 degree hot oil and fry until golden, about 4-5 minutes. Drain on several layers of paper towels and salt them. If oven frying, place on parchment lined baking sheet. 400 degree oven for 12 minutes or golden.

For sauce 1- Lemon Garlic Aioli

• Combine all ingredients in mini food processor or blender. 
• Pulse until almost smooth. There will be bits of parsley left.
• Refrigerate covered 1 hour before serving.
• Can be stored for two days. 

For sauce 2- Sriracha Kiss

• Combine all ingredients.
• Refrigerate covered for 1 hour before serving.

This side dish can be served along with any sandwich, or singly as an appetizer. For an extra fancy presentation serve in a large, triangular coffee filter placed in a large martini glass. Pour dipping sauces in shot glasses. or stack them Lincoln log box fashion with choice of dipping sauce in the center. Or, simply as a side dish piling them lengthwise as you would asparagus on the plate drizzling dipping sauce on top. Enjoy!

Oh, when preparing this for the freezer, air fry for 4 minutes, oil fry for 3 minutes at 320 degrees and drain, or bake for 6 minutes. Place green beans on a parchment lined baking sheet in a single layer not touching and freeze overnight 6-8 hours. Place beans in a freezer bag and freeze. To cook, place frozen beans in the air fryer, oven, or  pan of oil for recommended time and temperature given in the recipe.

Y'all have a blessed day!

Chef Jo

Organic Fertilizers

Just because we grow our vegetables and fruits organically, doesn't mean we don't fertilize our gardens and orchard. We just don't use commercial fertilizers (nutrition made from chemical compounds) that are not organic, (plants or organic animal sourced ingredients).

For pretty close to four decades, I used rabbit manure both composted and fresh for my garden, as well as compost even in a suburban setting. That put tons of nitrogen and trace minerals in my soil for beautiful, lush green plants which grew fast. Since the rabbit poop was self contained, little, round pellets, it acted as a slow release mechanism doling out the good stuff over a few months as they decomposed. But for the first time this year, my garden is missing them. We have no meat or fiber rabbits on our homestead. Although we did have some when I mucked out the rabbitry for the last time this spring. So, I needed to find an alternate source for nitrogen rich pellets.

We live in zone 7, although you couldn't tell it from the weather this year. For most of us seveners, our spring gardens runs into our summer garden and our fall plantings runs into our summer gardens so we set aside spaces from our spring gardens to plant our fall gardens after after amending our spaces with compost and fertilizers. I usually amend the soil of our spring garden areas when I side dress the summer crops.

Since we don't have rabbit manure to use anymore and the chicken (hen house) waste hasn't reached its 6 months to a year's worth of composting yet, I was stuck with nothing to amend the garden patches with. The solution I fell back into my old urban fertilizer mixture to add to the area we set aside in our garden for fall planting.  I guess I should have tested the soil, but I pretty much knew what had been deleted from the previous planting.

My General All-Purpose Fertilizer Mix
(Broadcast spread over a 800 sq ft garden
Or, divide in half for 1 TBS side dressing plants)

Available @WalMart for $5

1-4 lb bag of Expert Gardener 4-4-4 organic fertilizer
1-3 lb bag of organic blood meal, 12-0-0
1- 3 lb bag of organic bone meal, 2-14-0
2 cup wood ash, for 13 essential nutrients
2 cups Epsom salts, for magnesium
2 cups egg shells, washed and ground into a powder,  for calcium

It's pretty balanced as most general fertilizers go. Extra nitrogen for plant growth and extra phosphorus for good root development. Magnesium is added because it's essential for calcium absorption. Calcium prevents root end rot in tomatoes and squashes. It also makes for healthier plants. In plants like broccoli, it boosts the nutritional calcium value in the end produce.

DISCLAIMER-I know you shouldn't mix nitrogen rich compounds with wood ash. It creates an ammonia gas, but I mix it and use it within 12 hours, and it's never seal and stored. Wood ash also raises the pH of the soil, but I use so little of it. The insect repellent qualities and the essential nutrients from the wood ash makes it a necessary ingredient to my mix. ***If in doubt, leave it out.*** Wood ash can be hand broad casted over the area separately and raked in.😀

So how does your garden grow?

Have a blessed day!

Cockeyed Jo

Cooking with Chef Jo: No Pectin, Low Sugar Peach Jam

I only wish mine were this big.

I mentioned last post that I was picking peaches and was going to make jam with them. The recipe I use is pretty standard. I use lemons as a high pectin addition. This way I don't have to run to the store and buy pectin to make my jam thick, nor do I have to deplete my food storage of Clear-Jel. This was the first run of seriously harvesting one tree. We picked a 5-gallon bucket full before heavy rains had us scampering inside.

For the amount of sugar added, I started with 3 cups and add more to taste. With my little tween golf/tennis ball sized peaches, it took 15 peaches to get 7 pounds worth. They were quite tart so I went up to four and a half cups of sugar. They still have a little bit of tartness, but I like my jams that way.

Peach No Pectin, Low Sugar Jam
About 8 half pint jars

What you'll need
7 lb peaches, about 6 large peaches, small diced
3-5 cups sugar
3 lemons, juiced and 1 zested

Putting it all together

• Peel and dice peaches.
• Place peaches in a saucepan. 
• With a potato masher, break up fruit until there are equal amounts of peach juice to peaches.
• Add 3 cups of sugar, lemon zest and juice.
• Over medium heat, still until the sugar is dissolved and bring mixture to a boil.
• Taste your jam. If it needs more sugar, add it now.
• Bring mixture back to a boil, stirring until sugar is dissolved.
• Boil two minutes.
• Reduce heat to a simmer. Simmer, stirring occasionally for 20 minutes.
• Ladle into hot jars.
• Wipe rims, lid and ring the jars. Water bath can for 15 minutes. Jam will thicken as it cools.

Slather this jam on biscuits with a ham steak dinner. Use it with brown sugar as a glaze for a whole

ham.  It's excellent on English muffins. Or, anytime you want a "little bit of Georgia in every bite." We aren't called the peach state for nothing.

Y'all have a blessed day!

Chef Jo

Picking Peaches

Ah, yes. It's summertime. When you can take a break from working outside, get a drink, and sit in the shade. That first sip of iced tea sizzles down your throat and into your stomach. It makes an almost audible hissing sound as it travels down.

About eight years ago, Mel watched a Youtube video about how to grow fruit trees from seeds. She started three peach, an apple, and a lemon tree seeds from produce she had purchased from the store. As they grew into quart, then three gallon sized containers, she began thinking of where she'd plant them. She decided to leave the lemon tree in the greenhouse because of the cold winters. She planted the apple tree out where the

Three peach trees in our garden.

orchard is now. It was later killed by the Bobcat when we terraced the orchard. The three peach trees were planted at the edge of the new side driveway. The garden didn't stretch as far as it does now. It was only for a year so she could move them when she figured out where she wanted them to go.

Fast forward five years, we now have an orchard area to plant the peaches in, but the peach trees have gotten so large we can't move them easily. She did top them off so the main trunk only reaches five foot. All three are planted together in a clump with barely a foot between the main trunks. Up until this year, all the peaches either fell prey to insects or squirrels. So, we never even tasted them.

This year was different. In spite of Mother Nature sending cold weather until June, we have an abundance of peaches that even the bugs, squirrels, and birds couldn't consume them all. They are smaller than usual, between a golf and tennis ball size, and quite tart. Yes, we finally got to taste our peaches!


It would probably take ten of them sliced to fill a pint sized jar with peaches. Currently, only one of the three trees have ripe fruit. The other two are loaded with green peaches. So we'd have no shortage of them if I wanted to do that. I haven't done anything in the way of fertilizer or cared for these trees in the five years I've been here. I didn't see the since in wasting my time and resources with these trees if we weren't getting anything from them. For five years, I've held off moving the trees or removing them out of my garden. But surprise, surprise! We have a bumper crop this year. So I'll be fertilizing them this year. Actually, we decided to take the smallest one out so the other two would have a better chance. We are seriously talking about moving them down to the orchard if next year's produce is larger and sweeter...if not all three will be cut down and we'll start over.

So what am I doing with all these tart little peaches? Well, I've been picking them. I've been dicing them up for jams and jellies. I've even halved some for cobblers and pie filling. All these things have loads of sugar added to them so the peaches being tart is a mute point. I will say our little peaches are packed with a great peachy flavor. It's a case that we've been gifted these peaches to harvest. It was totally unexpected. So as usual, it's waste not, want not, and see where it goes.

How to make money with just some ingenuity and a little bit of time? The year was 1991, I was a single mother, working my way through college with five children underfoot. I'd pick up cull peaches for free from other vendors. They were too bruised or weren't pretty enough to sell. The next week I'd have more peach jam to sell. Not to be out done, my children picked up corn husks and silk from other vendors. They made corn husk dolls and corn husk refrigerator magnets to sell too.

 What better way to serve a "Little bit of Georgia in every bite!" This is the tag line I came up with when I sold my peach jam at the farmers market. Tourist's snatched them up by the case load. Soon, other vendors offered to sell our wares for a percentage and I didn't have to get a stall at the market anymore. I just delivered 20 cases of jam to the vendor before the market opened and settled up after it closed. I also picked up their culled peaches. By the time the market closed down in October, I'd made enough money for my textbooks for two semesters, and my children had saved enough money for their own back to school supplies. How's that for cents making sense?

Y'all have a blessed day!

Cockeyed Jo