I got back from Chicago last night with a stack of other peoples’ business cards, half a dozen water bottles from the Housewares Show (more on that soon), and a fog-inducing head cold. I’m good for nothing right now beyond curling up on the couch with a book and some tea.
Happily, I don’t have to leave you all entirely empty-handed. I wrote a piece for Simple Bites on Honey Sweetened Cara Cara Orange Jam that went live today. It’s bright, well-balanced, and can be used a number of different ways (on toast! with yogurt! in vinaigrette!). Please do head over there and take a look.
Enjoy your couch,book and tea and feel better soon !
Get well soon!
Egged on by two friends, your first book, and your blog, I made my very. first. jam last night, using this recipe and a bunch of unidentified citrus fruit (perhaps honey tangerines and mandarins?) that had been lingering in our office break room. I figured a good way to experiment would be by using fruit that I didn’t think was precious.
It set. The jars sealed. And taste tests confirm yumminess.
I must now can EVERYTHING.
Thank you for my current badass attitude. I have a new super power.
I hope you feel better – have a hot toddy!
Steep:
An approximately 2-inch long by 1-inch wide piece of fresh ginger, cut lengthwise into thin “slabs” (no need to peel)
in:
4 ounces very hot water
for about 5 minutes. Cover the cup with a saucer to keep the liquid warm.
Add:
1 to 2 tablespoons fresh lemon juice (from 1/2 a lemon)
2 ounces (4 tablespoons) bourbon
Honey to taste (we like about 2 teaspoons)
http://www.thejoykitchen.com/recipe/hot-toddy