Happy April, friends! Happy Easter and Passover, as well! I hope you’ve all had lovely weekends, filled with family and celebratory meals. I’ve spent most of the weekend with my extended family, first on Saturday night for our annual Seder and then today for brunch and an extended hang out at my cousin Angie’s house.
Angie is starting the process of cleaning out after 50 years in her home, and so none of us left empty-handed. Scott and I came home with a terracotta fish baker that once belonged to my Aunt Doris, and a five branch candelabra that was originally part of the decoration in the Russian tea room that my family ran in Philadelphia many years ago. We’re all set if the power goes out!
I’m really sorry that it’s been so quiet around here lately. After nine years of writing here, my creative well seems to be running a little dry. I’m hoping that the return of warmer days will help me regain my footing. In the meantime, I’ve got some links for you!
- I’ve yet to spot any rhubarb around these parts, but when I do, I’m sure to make some of this hot pink rhubarb compote.
- While we wait for spring produce, there’s always candied grapefruit peel!
- My food processor makes a terrible noise when I ask it to make almond butter, but with the help of earplugs, it does turn into the most gorgeous, spreadable paste.
- I love Alexandra Stafford’s Instagram Stories because she’s always making the most wonderful dishes. I’ve been particularly jealous about her homemade harissa and overnight focaccia lately.
- It has nothing to do with canning or preserving, but doesn’t this vegan alfredo sauce look good?!
- This olive oil cake speaks to me.
- I love the idea of building a zero waste grocery kit. Whenever I go grocery shopping, I do try to think through my list and determine what bags and containers I can bring with me to reduce the amount of packaging I consume, but this takes it a step further!
Also, a reminder! I’ve restarted my Facebook Live series. This month, I’ll be doing a live stream demo on Monday, April 2 at 9 pm eastern (6 pm pacific). I’m going to make a batch of the Strawberry Cocoa Jam from Naturally Sweet Food in Jars (if you have the book, you can follow along!). Just head over to the Food in Jars Facebook page to join the fun!
Marisa, do you think the rhubarb compote recipe as posted would be cannable?.
It’s cannable because rhubarb is high in acid. However, with that low amount of sugar, it’s going to lose it’s color pretty quickly while on the shelf.
Thank you. Do you think it might last (colorwise) for 4-6 months?