I’ve eaten the same breakfast every day for the last week and I have every intention to continue the streak for as long as I can. It consists of a couple spoonfuls of Greek yogurt, blueberries, a chopped peach, a sprinkling of granola and a generous spoonful of jam. Right now, I’m finishing a jar of peach jam from last summer, but when that’s gone, I plan on moving to apricot.
I realize it’s not a groundbreaking suggestion for how to get your preserves moving from jar to mouth, but sometimes the simple things are best. How are you guys using your preserves these days?
In other news, there are a couple things I’d like to share beyond what I’ve been eating for breakfast. In the last week, I had the surreal experience of having a lifelong dream come true on two separate occasions. Last Friday, I was a guest (along with Sharon Astyk, author of Independence Days) on Radio Times with Marty Moss-Coane. Then, earlier today, a segment I recorded about fermented pickles for All Things Considered aired. As devoted an NPR junkie, it’s been something of a thrill.
Last thing to note is that there are a couple of blogs currently hosting giveaways of my book. If you’ve not gotten a copy yet and want to try your luck, click over to Macheesmo and Canning Across America for more details.