The weekly “little of this, little of that” feature from Like Mother, Like Daughter!
Here follow some random food pictures.
What happens when you have a bunch of fruit that are decent quality but just aren't meeting your taste standards and may go bad if not used soon? (This was sometime in the late winter.)
Jam, of course!
Have you ever made jam before? No.
Does it matter that you don't know what the h-e-double-hockey-sticks you're doing?
Or that you don't, for example, have the proper equipment for processing jars?
Or that your baby is getting progressively more impatient as you find yourself progressively more committed to this (timing-sensitive) task, which you have not thought through?
Do you accidentally burn yourself? Obviously.
But it did taste good.
No, I'm not giving you a recipe nor instructions. Many of you could give me a lesson in this, I know. And those of you who couldn't… you don't want to learn from me.
Well, just a few links this week! Perhaps a chance to breath a little and catch up on some of the links from previous weeks that you didn't get to?
- This week's featured link is an awesome interview with country music singer Collin Raye, who covers a lot of topics (music, fame, identity, vocation, integrity) in a very down-to-earth and pop-culture-conscious manner. Lots of fun and a good read. “You can always try to shoot a famous person: Collin Raye on country music and the folly of seeking stardom”
- Here's a link to the radio interview that Auntie Leila and her co-author David Clayton did the other day in Boston. You can tell from the pictures that they had a good time, can't you?
- An interesting and informative visual on world regions' major exports from Time magazine.
From the archives:
- Ask Auntie Leila: Raising our Kids together now that they are older!
- Teaching Writing: No Magic, just More Work for You.
- Frugal Wedding: Race for a Dress!
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Auntie Leila’s Pinterest.
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Sukie’s Pinterest.
Deirdre’s Pinterest.
Habou’s Pinterest.
Auntie Leila’s Ravelry
Auntie Leila’s Instagram, which she has remembered her password for and is going to do something with. If you follow her, she’ll follow you back!
Julie says
Nevermind the jam (though I’m sure it was delicious) – how about telling us what that gorgeous quiche/pie-looking thing is?
Caitlin says
I second this request!!
Susan (DE) says
That is exactly what *I* wanted to know! It was so beautiful! What IS it??? How do I recreate it? (What kind of pan do you use? I’m sure I don’t have one…) Thank you!
Mother B says
Oh you did a lovely job with the jam!! It looks soo delicious!!
Margo, Thrift at Home says
great job with the jam! I’m experienced in the kitchen and I love to preserve food, but I always approach jam nervously. Planning to make rosemary rhubarb jam today 🙂
Tamara says
If thats the rosemary rhubarb jam from Food in Jars, it is SO tasty! I think you’ll really like it! 🙂
Tamara says
The great thing about jam is that even if it doesn’t set up “properly”, it is tasty! Who cares if its set; all that matters is that you can stir that deliciousness into yogurt, spread it on a toast or a bagel, or pour it on your pancakes! And if you dont have canning equipment, you can still freeze it. You just cant lose! Yours looks delicious! (I sound like a commercial for jam-making! 🙂
Rayna says
I “fourth” (?) the request for the quiche (beautiful). Your jam looks like jewels – so pretty. While my babies napped, I was able to listen to Leila’s interview. She has such a sweet voice and ready laugh! Love it!
Deirdre says
Hi Ladies! The top photo is of a dish that my mom always made, that we know as “ham and cheese and spinach pie.” I made it in a spring-form pan with plenty of cheddar. It’s fairly straightforward – the name says it all! 🙂 Great use of leftover ham and it’s delicious eaten hot or cold. Thanks for the interest!
Susan (DE) says
Thank you!!! Could someone (you, your mother, your next-door neighbor???) possibly give us a recipe (even a sorta-recipe)?? Thank you! (What pie-crust recipe do you use? Or is that something else? It looks so beautifully GOLDEN brown — but not burned at all.)