Delight

Raspberry Jam

Sunshine. These raspberries are made from pure sunshine and they taste like it too. This is warmth. In the late summer (our Spring crop was killed by an end of May frost) Lil'Bug and I would head out in the morning and eat breakfast right off the canes. Mmmmmm. Through the harvest season, I gathered about 1 cup every 4-5 days. I froze them as I went, hoping to accumulate enough to make jam eventually. I got about 7 cups total.

When we make it into jam it is like bubbling, boiling lava. I leave it with the seeds. Since we didn't get as much this last summer, we are canning most of it in smaller jars.

It is dangerous for Lil'Bug to help with the boiling and canning, but she helps with the prep work and labeling and keeps me company while watching the hot process. She gathered the tools, mashed the berries, and nibbled.

It is a 1/1 ratio of berry to sugar, boiled until the right consistency. Then hot poured into prepared glass jars. This year we actually have a pressure canner (didn't use it), but last year we just stored in the fridge and they kept as long as they lasted (about 6 months). One thing I learned last year was that the pot to boil the berries should be much larger than you think you need because the berries double in volume once they start boiling and then the sugar gets added. I also learned to stir constantly or the bottom will scorch. Luckily there is nothing more heavenly and warming than standing over a pot of boiling raspberry jam. Mmmmmm.

We are finally getting this done today because I need jam for the cupcakes! Um, yes, for FIL's birthday that was two weeks ago? We'll get it done. Better late than never.

I do wish there had been enough to put some away for the State Fair. My jam is truly awesome. I know I'd win! :) So much for modestly, I'm still a buzz from all the spoon licking goodness.
*edited to add: It is my Dearest Husband who first suggested this..... though I can't take much credit for the product- it really is the berries that do the work.

When we finished up, we had 12 little jars and 2 big ones (2 cup jars). I toasted a whole wheat ciabatta roll and slathered it with local dairy fresh cream butter THEN I scraped all the jam I could from the pot, the scoop, and the spoons and piled it on. Crazy delicious.

Yup. I took a bite BEFORE I got the camera. It was too good not to. When I put Lil'Bug in jammies I found she had jam behind her ears. I have no idea how it got there.

Pregnancy Salad

Spinach greens (more or less about a cup full chopped)
Dried cranberries and or cherries
Parmesan cheese (shredded not grated) 1/4 cup
Whole wheat seasoned croutons 1/8 cup
Bite sized fresh apple chunks 1/4 cup
Meat of choice (Bacon, chicken, ham, leftover pork chop...all work pretty good) 1/4 cup
Caesar dressing (the kind made with anchovy oil, oh, and thank you to BIL (Uncle J.) for pointing out the ingredient!)

Serves 2 as meal (or hungry me and little tot). I came up with this as a way to meet the pregnancy diet requirements of spinach greens and fish (anchovies are ok, but kinda yucky- unless it is in salad dressing!) AND then to meet my craving for cranberries and apples. With this meal I knock out a bunch of the requirements all at once. Oh, and it is pretty yummy too. I can play with the ingredients for variety and what is on hand as long as I keep the dressing and the spinach. Also, I accidentally got Arugula greens instead of spinach last week and learned that THEY ARE NOT THE SAME!!!! Yuck.

Lil'Bug loves it. She asked to try it with out the "fish goo" dressing and now asks to have it for lunch too. That is wonderful since I hated making separate meals and I really like sharing with her yummy healthy food. Good example and all that. I figured she would pick out the bits she likes and leave the spinach, but she eats it all! Whoo hoo!

Photo Challenge 3- Delight!

Delight is the word for the week. It has been dancing in my head since last week. Learning driven by delight, the look of delight on Lil'Bug's face when something is her "favorite!"