Hi y’all, it’s been a busy week as I gear up for my first day back at work after a full 14 months of maternity leave (yes, being Canadian has it’s perks, it can be perky). Deep washing my chef’s blacks. Organizing recipes I’ve tested over the break. Gathering a fresh set of razor-sharp cheap-O Thai knives. Anticipating the springy feel of my black plastic kitchen slippers (you know the kind). Really, REALLY wanting to shave all my hair off. Like, almost every hair (the better to air-condition one’s head with in the heat of the Food Dungeon). Continue reading
Full disclosure: I wanted real bad to be a goth in high school. It never really happened, for reasons almost entirely based in my lazy approach to fashion; I am hopelessly lo-fi when it comes to clothes. I mean, I still wear a lot of black…
And 80’s goth music is part of the scaffolding of my heart. 🖤
Why would anyone make carrot jam, you say? To luxuriate in carrots elevated to a higher, sweeter calling? To treat spring’s plucky root veg to an honourable place in the jam cabinet? To have an excuse to buy brandy?
All the reasonable reasons. And this isn’t some budget jam for drifters too thrifty to afford a box of raspberries – it’s a fancypants thing. A hint of brandy adds mystery and depth, toasted ground almonds enrich, feathery bits of micro-carrot swirl through it for texture and beauty. See? Fancy dancy. Continue reading
This post is brought to you by the Food In Jars Mastery Challenge, February edition: Dry Salt Preserves ☀︎☀︎ ♦︎ ♦︎
I preserved some lemons last week. I slit their little bellies open, stuffed them with kosher salt, and mashed as many as I could into the 3rd and 4rth biggest jars I own, without bothering to sterilize the jars. That part was very satisfying. Hurray for the antibiotic properties of salt and for scientifically justified shortcuts! Continue reading