



This is my get-away place, where there is quiet and rest, where loved ones and friends can come visit.





and wonder what is to come in future years.
It's Pickled Egg time at the Fitzsimmons Home! There is nothing as good as a cold pickled egg with your salad or just eating it as a little snack.
Here is the recipe so enjoy!
Pickled Eggs from the Fitzsimmons Home
1 gallon glass jar- empty 3 cups vinegar 3 cups sugar 2 cups water
2 - 16 oz pickled beets (sliced or whole) 1 - 6oz bottle of Jalapeno peppers (sliced or whole)
1 large onion-sliced 3 doz eggs, boiled and peeled
Heat the vinegar, sugar, water, juice from beets, and jalopeno peppers with juice. Bring it to a boil. Stir until sugar is dissolved. Layer the hard boiled eggs with onion slices and beets. Then pour hot juices over the eggs and seal with lid. Refrigerate for 1 week. Enjoy!