Last Saturday was the day before school started. I was feeling pressured to get things done before school came on Monday. I looked in my fridge and on my counter and saw all of the various types of cucumbers that were starting to go rotten. so I looked on my 12-year-old son Ben and said will you help me make homemade pickles to which he said yes! Thankfully, I have a go to recipe I’ve made several times that it’s delicious. Courtesy of my sister-in-law Emily, it’s super easy.

DIY dill pickles 4c. Vinegar 4c. Water 3-4 sprigs fresh dill Minced garlic 1c. Salt. Bring to a boil and then stuff quart jars full of cucumbers (I used Armenian and lemon cucs). Once the brine comes to a boil, pour it over the cucumbers and stuff in some fresh dill and garlic. Then process for 10 to 15 minutes in your water bath. Benjamin was in charge of scrubbing and chopping cucumbers. I was in charge of stuffing dill pouring on brine and getting them in the processor. It was quite a task but we got it done in about 2 1/2 hours. In 6 to 8 weeks they will be ready to eat!

It took me years to figure out how to manage my pain. I still struggle with it, especially during rain, snow and winter. The more toned and stretched my muscles are, the better. I also do 2 days of cardio per week. I can only exercise for about 45 minutes at a time about 3-4 days a week, with one day in-between to avoid more pain and flare-ups.

As a sidenote, my favorite types of exercise include PIYo, Pound class, Zumba and swimming.

I made stuffed hamburger sliders with 93/7% ground beef, not preformed patties as they are known to have chemicals that can cause inflammation, according to my dietitian.

Stuffed hamburger sliders 1 c. Quick oats, 1 egg, 3 T. McCormick Smokehouse maple seasoning, 2lbs. 93/7% hamburger, Worcestershire sauce. Grill on stovetop for 10-15 minutes, medium heat. Serve with ketchup, if desired. We also are berry and melon salad , low inflammatory as well.