This morning I ate Lazy Oven French Toast, Strawberry Freezer Jam, Mix and Match Citrus Curd, toasted croissants and Mini Vegetable Frittatas. I know what you are thinking! Yes, I do! Girl gone and had too much of this…
I know she knows better than capitalizing like a mad woman! You can relax, I haven’t had a swift toe to the chin from mini Batman in his bike helmet. I just had brunch with a couple of cookbook authors and their specific dishes! I had you worried, didn’t I?
I have to say that lately I have been in a bit of a food rut. This morning, at Rakestraw Books, I was able to shake that rut away! Rakestraw is a beautiful, little independent bookstore for those who want the newest, prettiest and most unique book selections. Most of us can’t afford to shop for books that way, but I try to support Rakestraw whenever I can. E-readers just don’t do cookbooks justice, so I am happy to splurge occasionally on a book of recipes at Rakestraw.
So, away from my kids I sat. Ah. I chatted with and listened to both Leslie Jonath, a San Franciscan who is ridiculously sweet and polite, and Katie Workman, who was lovely and inspiring. Both women spoke about the difficulties associated with feeding kids. Leslie Jonath, along with Ethel Brennan wrote the book, At The Farmers’ Market With Kids. Here is is, along with all the candles and French cheese knives you usually find at a bookstore. You can buy here book here.
I’ll be posting more about Katie Workman’s The Mom 100 Cookbook this week, but today I want to share the fast, fun recipe I was able to whip together after the brunch.
I am duh-ying to make the lemon curd I ate this morning, but the vat of strawberries in my fridge dictated today’s direction. The strawberry jam I ate this morning was so full of bright flavor. It was sweet, yet not too sweet and it tasted like actual strawberry, not like strawberry flavoring. Best part of it all, no cooking! This is a mix and go recipe!
- 3 lbs. strawberries
- 1/2 cup sugar
- 1 3/4 oz. pectin
- 6 half-pint glass jars with tight fitting lids
- Wash, hull and smash berries.
- Mix the sugar and pectin in a small bowl.
- Place jars in a large pot, cover with water and let boil for 15 minutes.
- Use tongs to remove and dry all the parts.
- Mix the pectin and sugar into the strawberries and stir for 3-5 minutes until mix thickens.
- Spoon into jars 1/2″ from the top.
- Wipe any drips on the jar with a wet towel and tightly seal.
- Let sit for 30 minutes.
- Throw those jars in the freezer to set and you is done, honey.
Once the jars are out of the freezer, they are good in the fridge for a month. They can stay in the freezer for up to a year.