I first made this recipe a few weeks before my mom came to visit from the south of France last autumn. She loves her morning toast – always a baguette, always unsalted butter, thickly spread. I can’t quite agree –…
I first made this recipe a few weeks before my mom came to visit from the south of France last autumn. She loves her morning toast – always a baguette, always unsalted butter, thickly spread. I can’t quite agree –…
[Fig jam] We stepped off the plane only to be wrapped by the intense heat. With miles of sea ahead of us and the mountain in our backs, it dawned on me: this is home. A home away from home…
It seems like we’re having a bit of a jam week around here. I guess it’s only natural when the world around us blooms in an exponential kind of way. Here we’ve had a rather unusual month of May. Lots…
I made this jam a week ago today. Of course, I had planned on telling you about it straight away, but exciting projects, a redesign, and kick-ass grades in my Swedish classes (insert thumb-up emoji here) got in the way.…
I absolutely love to make jam; whether it’s ten kilograms of fruits or five hundred grams. Somehow, I’ve always found the process very calming, not unlike some sort of kitchen meditation. One thing I find especially wonderful is how much…