Sunday, June 22, 2008

summery

Yesterday we were heading out of town to visit friends and John dropped me off to shop by myself. I spent an hour or so wandering around the antique shops and found a few great things that I'll show off another time - a vintage suitcase for Ruby to store dress-up clothes someday, some gifts for family and some cute little drinking glasses. John & Ruby picked up this massive load of strawberries from our friends whose garden is over-producing, apparently.

I think we'll make strawberry sorbet.
You Floridians will appreciate this: I also heard several times yesterday, people complaining about how muggy it was. ha! It was in the high 70s, rained a bit off an on, was overcast & the humidity was probably 60% or so. Muggy!
Last night was our second Meet Your Maker show. We had lots of big people show up - someone from the Eugene Weekly, the owner of Deluxe - a great shop in Eugene, and a director from a design festival in San Francisco. I sat between Amy & Claire, two talented and beautiful people, and talked of motherhood. It was a good night.

5 comments:

Janine said...

If your looking for another idea for what to do with all those yummy strawberies...make some jam. We picked a ton last year and made jam. It's incredibly easy and it comes out so yummy. Our jam was so sweet we drizzled it over ice cream for a year! I also have a recipe for strawberry pie! We eat tons of strawberries in our house...

Megan said...

We considered jam, but the only recipe I have for it says that it must be used in 6 weeks even before opening the jar. Maybe you have a different tip/recipe??

Janine said...

We froze it and then pulled it out a jar at a time. Truthfully, the jars sat in the fridge longer then 6 weeks and we ate it anyway, they were fine :)

laurel said...

if you make jam and can it (boiling water bath) then you can keep it long term. Freezer jam has a fresher taste but is more parishable. I like to use Pomona's pectin for my jams, you can get it at the coop. be wary of recipes that say you can leave jam at room temp w/o the boiling water bath processing, this is VERY dangerous!

we've been slicing and freezing our extra straberries. It's very easy and they are a great treat in the winter on pancakes or desserts.

Megan said...

Hi Laurel! Thanks for the advice. The recipe I have from Apples for Jam doesn't use pectin. It also says to boil the jam, then put it into sterilized jars, put the jars upside down to create a vacuum. If I do this and then store it in the freezer, do you think thats safe enough? I have NO experience canning and I'm scared and overwhelmed by it. I got little jars so we'd eat it quickly and not have to worry about storing it too long.