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The first time was on a sunny, Saturday morning, sitting on a green window seat cushioned with tapestry-covered pillows. The restaurant was at the crossroads of two meandering county highways. The floors creaked. I had an omelet filled with pesto and heirloom tomatoes, but it was the…
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The idea of making jam used to freak me out a bit. (They didn’t exactly teach us how to make jam from scratch in culinary school.) A few years ago I decided it was time to overcome my fear. Luckily, my friend had already made a batch that summer, so I had someone to hold my hand through the process. It seems that I had nothing to be nervous about after all: it was way easier than I thought. And the jam was truly better than anything I had tasted. Making homemade jam—or chutney or fruit butter—is a great way to preserve the best fruits of summer. You don’t need to go to culinary school either. Just follow these easy tips and you’ll never be afraid of jam making again. Read More »
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Just shipped an order of my Low Carb Chocolate Cookies to a customer in Georgia. Had a few left over. So.......... yes, I ate them...just two. But they were so satisfying to me. These were made with almonds. So it satisfied the crunch that I needed...the sweet that I needed, and the chocolate… Read More »
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I have always had a penchant for the Depression arts (I was knitting way before it went all hipster) and Anne inspired me to try my hand at some old-fashioned canning. I've always been a little freaked out by the principle. It's kind of godly, the whole process of canning. You're... Read More »
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The best food, hands down, above all other foods, is toast. I enjoy raw toast in all of its forms--under cheese, under cheese and sauce, surrounding sandwiches, stuffed with things, et cetera. But the most pure form of deliciousness is toast, and the best way to enjoy toast is perfectly gold, hot and crisp, with a lot of fresh cream butter and jam. Preferably fancy, organic, fresh, handmade-with-a-lot-of-love jam. Read More »
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