in my belly

I haven't done a lot of cooking this week. Last night I took Cristina out for her birthday. We ate at Spork, which we'd been to once before. Delicious both times. It was a warm night, rare in San Francisco, and we walked down there-about a 15 minute walk. Somewhere near 20th Street were a few large trees in bloom sending off a fantastic fragrance. We ordered a salad to share and two glasses of prosecco. Umm, breaded and fried goat cheese is possibly the most fantastic food. And when you add figs and some sort of sweet sauce drizzled over the whole thing you get a starter that you never want to have end. My stuffed zucchini with farro and mushrooms was shockingly good, and Cristina's inside-out burger was apparently perfection.


The girls and I snacked on frozen blueberries this afternoon. It was a favorite of mine as a kid, but I only ever ate it at one friend's house. Her parents always bought loads of blueberries and we would pour a little milk over them in a bowl. The frozen berries made the milk icy and it was a great summer snack.

make jam

Here are some more images from last weekend's jam making session. If you haven't ever made it, really you should give it a try. You can make a small batch, enough for 2 or 3 jars in a very short time and without most of the tools. If you think a larger batch sounds fun, the gigantic canning pot and other tools are relatively inexpensive.

Step 1, put water on to boil. This is used for sterilizing the jars, and for processing the filled jars so they seal properly.

We have done several Internet searches for recipes, and regularly find ourselves back at the Ball book that came with the pot. They are mostly simple flavor combinations, but the quantities have been tested well.

Blueberries start out a very blah color, and when heated, they turn to gorgeous hot pink.

Ours came out a little thick, maybe less pectin next time.

Apricots that are slightly under-ripe have more of their own pectin, so we didn't add any. This jam contains only raw sugar, lemon juice and organic apricots.

Clean jars are filled with hot jam, and processed for 15 minutes.

Here they are after cooling overnight.

Which one is better?

eat with toast

My sister and I whipped up 40 jars of jam on Saturday afternoon. I have more images to share, but can't quite convince myself to stay up and edit them. More soon...