I spent the last five days at my version of summer camp (the IACP conference). I saw so many of my favorite fellow food writers, got to meet several people I’ve long admired from afar, and and spent a happy few minutes playing peek-a-boo with my editor’s sweet baby girl. I also drank far too much (not hard for a lightweight like me), slept very little, and didn’t so much as glance at my in-progress book manuscript.
This week is all about getting back on track with work, doing some serious recipe testing, and making 10 pounds of brisket for my family’s Seder on Friday night. Now, links!
- Never before have turnips seemed so appealing.
- Creamy beans. Yes, please.
- Homemade english muffins. And something to do with an overabundance of jam.
- Citrus jam.
- On learning to make jam because of a real estate purchase.
- Pickled cherry tomatoes.
- A review of the new Ball electric water bath canner. I’ll have something up about this piece gear soon myself.
- It’s the season for matzo toffee. So delicious.
These two aren’t directly related to food, but are good reads nonetheless.
- Julie ruminates on blogs, making a living, and finding a way to make a site pay without compromising one’s standards.
- As someone who turned her side hustle into a career, I related to so much of this piece.