So far, unemployment has treated me exceedingly well. Opportunities have popped out of the woodwork and I’m busier now than I was when I was going to an office multiple days a week. Happier too. Here’s just some of the recent goodness that I’ve got cooking.
As I mentioned a while back, I’m doing two events on Sunday, September 18. At 12 noon, you’ll find me making jam and pickles at Cook. At 4 pm, Madame Fromage and I will be at Wedge + Fig, pairing cheeses and preserves.
On Saturday, September 24, I’ll be at Linvilla Orchards for their annual Apple Festival. I’ll do a demo of a preserve that makes good use of apples (I’m working on a new recipe for this one). It’s a free event, so come on out and say hi!
In just two weeks, I’ll be heading to Portland, OR to see my parents, attend my 10 year college reunion out in Walla Walla, WA and teach a canning class. You’ll find me making pear vanilla jam at Kitchen Cru on Tuesday, October 4 from 7-9 pm. Cost for that class is $65 per person and you can register here.
On Saturday, October 8, I’ll be back in Philly, teaching a canning class at Greensgrow. I’ve loved this urban farm since the first time I clapped eyes on it and I’m delighted to have been asked to teach there. We’ll be canning and jamming fall fruit (either pears or apples, depending on what looks good as we approach the day). This class runs from 10-11:30 am and costs $35 per person. Click here for more information.
Finally, on Saturday, November 12, I’m partnering with The Kitchen Potager at Linden Hill to teach a class on canning holiday gifts. We’ll make preserves from apples and cranberries from 1-4 pm. Cost is $45 per person and I’ll have a registration link for you soon.
Now, on to the writing. These days, you’ll find me gabbing about pickles on a weekly basis at Serious Eats in a column called In a Pickle. So far, I’ve written about basic garlic dills, pickled red tomatoes and how to pickle Chinese long beans.
I’ve also launched a weekly column on Food Network’s blog, FN Dish. My first piece was an introduction to canning and blueberry jam, but with the next installment, it will change topic and I’ll be writing something other than canning and preserving. Shocking, I know.
What have the rest of you been up to? Can anything good over the holiday weekend?