Loquat jam is sweet and tart, slightly floral and absolutely delicious. Loquats are more commonly referred to as “Japanese plum” and they are high in pectin, which makes them ideal for jams.
Three months after I moved to Florida, I went to visit my aunt and uncle who live here part of the year. My Aunt Ramona made loquat jam and asked if I would like to try it. Of course I replied with a resounding “YES”, as I am never one to refuse food.
Last month, I was invited to join Idaho® Potatoes on their Harvest Tour 2016. What a privilege! I had never been to Idaho before and to be honest, I wasn’t exactly sure what to expect. I had arrived a few days before the rest of the bloggers to stay the weekend in Boise with L and her husband D. The 48 hours spent in Boise felt like twice as long because L had planned so many incredible things for us. We had the most incredible time in Boise and I seriously can’t wait to go back. If you’ve never been, GO. I know most people would think “Really?!” “Boise?!” Yes. Boise. The food was on par, we rode bikes everywhere we went and had some fantastic wines. I may have to do a follow up post on Boise, because I loved it so much. I’m sure that it had much to do with L, her outstanding itinerary and her wonderful husband who is such a love.
Onto the HARVEST TOUR!!!!
This is the story of two sad bananas. They were gorgeous when I brought them home. Then they sat there as they watched the other bananas in their bunch get picked, only to be left behind. Their skin went from bright, sunny yellow to brown and spotty.
Once bananas pass a certain stage in their ripeness, I won’t eat them. It’s a texture thing, I don’t like mushy food and these were about as “mushad” as one could possibly get.
Normally I would freeze them for smoothies or wait until I had one or two more for banana bread.
But, I felt the need to rescue them and do something with them other than relegating them to the dark, frozen tundra that is my freezer.
Pancakes are not usually what I crave for breakfast. Generally I find them to be too filling, but these are not. After eating more than my fair share I am happy to report that I did not have that “blegh” feeling after eating. You know that feeling… Rewind back to Thanksgiving. Yeah, that one. Continue reading →
This is what comes to mind when I think of my father’s mother. Sitting in her kitchen, eating a slice of gingerbread and having a cup of tea while she leaned against the sink with the sunlight shining in through the window on her smiling face.
The memories I have of her are few and far between. She lived in Newfoundland and I lived in Ohio. Spending time with her and getting to know her wasn’t very easy given the 1600 mile separation. I was about 16 years old when I asked her for this recipe, somehow even back then I related through food.
If you know nothing at all of Newfoundland, this is one thing I experienced over and over: Visiting is practically an Olympic sport and they excel at it. You are offered a cup of tea as soon as you cross the threshold and of course something to eat with the tea… whether it be toast, cookies, cake, etc.
At first I thought this was just something that my relatives did. Then I quickly realized after nearly bursting out of my jeans, it was what everyone did.
The weather in Brooklyn is perfect today… mid 70’s, sunny and breezy. These end of summer days are the ones I really cherish because I know too well that before long, they will be gone until the spring.
It is nearly unthinkable to cook dinner inside today. The days left in this year that we can enjoy being outside are numbered and I want every last second of warm sunshine I can get.
Although, grilling in inclement weather is no foreign concept to me. I have memories of my grandmother grilling in the rain, tongs in one hand & umbrella in the other… I guess once she decided what was for dinner, there was no turning back. Luckily for me, the weather this weekend has been picture perfect.
If you are among the throngs of apartment dwellers with no access to a grill or outdoor space, this is delicious done on a grill pan or even a saute pan. Speaking as one of the aforementioned, I’ve cooked many a steak on top of the stove and they are almost just as good.