For a few months now, I’ve mentioned various projects I’ve been working on but haven’t explained here exactly what they all are. As the time has been right for each one, I’ve shared them. This particular one that I’m about to share is probably the biggest one I’ve been working on, but have been the quietest about in this space.
It’s been a while, hasn’t it? True to form, May has kicked my ass on every level imaginable once again this year. How is it Memorial Day weekend already? I’m still not done getting the gardens in, the only batch of strawberry jam I made was at last night’s Happy Cook class and when people ask what our summer plans are, I have no answer. None. Continue reading
If you’ve ever taken any of my canning classes, talked to me for more than say, two minutes about canning or read anything I’ve written in the past few years about canning, then you might have picked up that I’m a bit of a fan of Food in Jars. I completely and totally credit the end of my years long struggle of making a decent batch of jam to Marisa McClellan, the woman behind both the blog and the cookbook. She introduced me to the concept of small batches – which also happens to be the subject of her latest cookbook, “Preserving by the Pint:Quick Seasonal Canning for Small Spaces“. She was here in Charlottesville last night at The Happy Cook, where she demoed Honey-Sweetened Strawberry Jam, on the first stop of her southern book tour promoting her new cookbook.
If you look at the top of the header on this page, you’ll see a little tab with the word ‘classes’. If you go to that page, you will see a list of classes I’m putting together over at one of Betty’s kitchens, beginning next week. There’s soups, breads, chocolate cake and more. Go there now to read more. Hope to see you at one of them.
Apple pie, hands down my favorite dessert of all time, is one I spent years trying to master. There are lots of recipes out there for the ‘perfect’ apple pie – and I’ve read most of them. Most of them advise using a certain type of apple – and most are limited to one variety. The key to a really great apple pie is to mix up your varieties. Right now, with some of the most flavorful apple varieties available around Central Virginia, is the time to make an apple pie. And maybe one for the freezer. Continue reading
A few of you who sat in my early canning classes this season were so knocked out by the sample of my pickled peaches that you had to go home, make them and blog about it. Which I think is actually way cool, but everyone along the way has mentioned how much work peaches are.