Apple, raspberry and pear sauce by Weezie

Posted on 10-11-10 · Tags: , , , ,

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I did not grow up in a family that did a lot of jelly making or canning of anything whatsoever. My Mom was very happy about the frozen vegetables that were newly available to her in the 50s and was quite content to go buy a bottle of Smuckers strawberry jam.

My grandmother had canned on a routine basis in her day and made lots of jams. By the time I was six, though, she was already 65 and winding down a little. But she would take me to pick wild strawberries. We would come home and put up a jar or two of strawberry jam from that very precious fruit. So I knew theoretically how it was done. In other words I knew just enough to be completely intimidated by all those huge pots of boiling water and the necessity to sterilize bottles and lids. It all seemed rather mystical and out of reach to me. But I had such fond memories of those delectable little jars of wild strawberry jam and how different they tasted from a store bought jam.

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I got the blues: Blueberry and apricot oat bars by Anjuli

Posted on 07-13-10 · Tags: , , , ,

Blueberry and apricot oat bars

The other day it was easy and breezy in Portland and I was missing steamy NY. This is the yin and yang of the journey. As I get farther away from where I’ve been, I am closer to realizing what matters to me. This Portland summer is altogether wonderfully mild… and sometimes that makes me feel complacent and underwhelmed. We’re about to take a plunge and attempt to live in the woods OFF THE GRID for a few months by ourselves. While this is something I have been dreaming about, here I am missing the most urban place on the planet.

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Awesome oatmeal by Anjuli

Posted on 05-15-10 · Tags: , , , ,

Oatmeal

Oatmeal has been making my morning. Yes, just oatmeal. The simplest foods are the best without fail. This is oatmeal that has been soaked overnight in water with raisins so that it cooks as quick as the quickest oatmeal and turns a velvety smooth texture from the added acid. The soaking also neutralizes the phytic acid in the oats, making the oats more easily digestible and preventing the acid from robbing your body of minerals. It’s oatmeal that’s brought to a boil and simmers softly for five minutes or so while I stretch and wake my body up with a morning yoga. It’s oatmeal studded with plump raisins, sweetened with a glug of Connecticut maple syrup, and dressed up with a good dose of cardamom and cinnamon. Nestled in a bowl surrounded in a moat of hot milk, it is just oatmeal, inspired by Mom and made by Matt. I couldn’t imagine a better way to wake up.

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Matt’s Indian spiced popcorn by Anjuli

Posted on 11-12-09 · Tags: , , , , ,

Indian Spiced Popcorn

Eating this popcorn makes you want to spend some serious time investigating how to smuggle good popcorn into bad movie theaters. It has all the fixings of an addictive movie snack. Or afternoon snack. Or light dinner. Or anytime you’re lounging, sitting, and want something seriously delectable, salty, and a little spicy to pop into your mouth every two or three seconds. This recipe has the double win of toasted cumin and the nutty, caramel quality of good Indian ghee. So let’s just say it’s reminiscent of both caramel popcorn and the kind studded with real good peanuts. Do yourself a favor and buy some real Organic kernels and pop them yourself on the stove in a little bit of oil or ghee.

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