It was a busy week here at FiJ HQ. In addition to all the regular stuff, I had four book events (adding up to a total of 12 half pints of honey sweetened strawberry jam – those small batches sure do add up), did some furniture rearranging (new dining room chairs were picked up and the old ones were sent off to a new home), and spent a little time mentally preparing for my upcoming birthday (35 feels slightly jarring). Now, links!
- I’m always on the look out for chewy granola bar recipes and this one looks interesting!
- A chocolate loaf cake that is satisfying and entirely vegan! I like to have a couple recipes like this one tucked away for potlucks and parties where I know lots of plant-based eaters will be in attendance.
- Five things to do with spent vanilla beans (I love this post and wish I’d thought to write it).
- A clever trick for labeling the jars you use for dry goods.
- Sign me up for a glass of this iced spiced chai latte.
- Vanilla rhubarb butter. Perfect for this long, slow spring.
- No-cook strawberry lemon curd, thickened with chia seeds. Not safe for canning, but absolutely useful for many curd applications.
- I got a kick out of this story about these amazing small batch PB & J sandwiches.
- Curious about the history food preservation? This presentation from Master Food Preserver Ernest Miller is a really great (though long) watch.
- Kaela from Local Kitchen is writing a data-driven series about sugar and the first post went live this week. It’s really fascinating and everyone should read it.
And now, just a few links that reference my own work from this week
- First up, my recipe for strawberry caramel sauce that went live on Simple Bites on Wednesday.
- Ellen shared my recipe for rosemary rhubarb jam from Preserving by the Pint on her blog, From Scratch. So glad you liked it, Ellen!
- And over at Grow and Resist, Meg shares some thoughts about both my little book and Kate’s new book, The Hip Girl’s Guide to the Kitchen. I love keeping such good literary company!