I’m not sure I’ve EVER purchased or made granola, lots of oats, but not granola.
Anyway, right now, bubbling violently away on my stove, are my 2 jars of HOME MADE cherry lime preserves. YUM! I’ve only had a chance to lick the spoon I used to stir the jam before canning it, but WOW! Why have I no idea why I didn’t try making my own preserves sooner. Last year I made some freezer preserves, but jars are so cute and WAY more showy when people come over and I serve them out of little canning jars, not industrial strength freezer bags.
Mmmm, cherry lime preserves.
Hazon update: I got a full scholarship! Now I just need to get time off OKed and buy my plane tickets. Hopefully I’ll be able to carpool with someone else from the airport out to UC Davis. I’m honestly not even sure what the closest airport is…. Just looked it up, Sacramento. We went through there on the train, on our honeymoon. It looked cute.
What else…. I got Ben his SUPER early birthday present, a small batch home brewing kit! Now we can brew up to 1.5 gallons at a time. We’re starting with a batch of hard cider and a batch of mead. The cider will be ready in 3 weeks, but best after a few months, and the mead will be ready to bottle in a few weeks but take at least a year to get filly tasty.
Earlier in the week we made home made MUSHROOM ONION PICKLES in a big mason jar from store bought pasta sauce. We cracked open the jar yesterday and YUM! Wow. I could get used to eating rich, flavorful, healthy, home made foods like this. Try them yourselves, they’re super easy! If you can’t get a young onion at your local farmers market I’d use 2 shallots instead. Also, we substituted 1/3 dry sherry and 2/3 white vinegar for the wine vinegar. SO GOOD!