This time, it’s all about jam making—and it’s as much about why we make jam as it is about technique. Editor in Chief Tomek Prange-Barczyński has added a section on pairing fruit conserves with wine and cheese, and I’ve included recipes for three of my favorite kinds of preserves (strawberry with a smidge of rhubarb, blackcurrant, sour cherry).
Long-time readers (including and possibly not limited to my mother) will note this is a topic I’ve explored in the past.
I wish I had it in me to say more, but I’m overwhelmed with the big move. Yes, the apartment is nearly done. Yes, it all cost twice as much as I expected and took twice as long to complete. Anker and I have physically moved in, but we are still a long way from being done moving in. I am consumed with order-lust and a perfectionist’s anxious arrival in the reality of something long-coming. All I can do to keep my blog on a lifeline is plop in the pic I finally snapped today and back-date this beast so it looks like I posted something in May.
Now... back to arranging books by topic and format under the cover of night.