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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Mom’s First Post: Moong Dal with Rosemary, Thyme, Cumin and Lemon by Weezie

Posted on 11-25-09 · Tags: , , , , ,

Dal

Anjuli has been inviting me, her mom, to post on her blog. I am a little old for this sort of thing, but I will give it a shot. I certainly love her blog. I feel honored.

Ramani, Anjuli’s dad, has been bothered by spicy food lately. He grew up in Bombay, so this is not something we take casually. This is up on the level of Greek tragedy. He strongly felt that without heat there can be no flavor. Poor guy. But yesterday he had an epiphany. We created a dal with herbs, garlic and onions and he loved it. I don’t mean he sort of liked it, it was ok. I mean he loved it.

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Lemon tarragon chicken by Anjuli

Posted on 11-13-08 · Tags: , ,

Lemon tarragon chicken sandwich

Skinless boneless Organic chicken breast cut into strips, marinated overnight in a good blend of flavors, and cooked in a pan is a good thing to have on hand. Kind of like a good balsamic. Just saying. Two breasts cooked two ways can give you sandwiches and salads for the whole week.

The background of fresh lemon and tarragon can be enhanced or altered altogether to suit other recipes. Below I give both a sandwich and a salad that will enhance the marinated chicken, and also to make for an easy shopping list.

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