Tag Archives: ginger

The Movie Star… the Professor and Mary Ann

6 Jul

From left to right: Blueberry Ginger, Blueberry Basil, and Blueberry Mint Tea Jam

Big, busy weekend for us, as it seems is so often the case, it seems. The wonderpup got a haircut (he’s not exactly looking handsome, but he’s clearly not so absurdly hot under all that hair anymore), hung out with family for food and fireworks on the fourth, and we picked somewhere around 11 pounds of blueberries. 9 of those pounds became jam. So just sit right back and you’ll hear a tale – a tale of a jam-making on Independence Day morning. Continue reading


Mr. Meyer Went to the Keys

7 Apr

And he got delicious while he was down there!

Meyer Lemon Key Lime Ginger Marmalade

Meyer Lemon Key Lime Ginger Marmalade

So, I’ve only spent about two minutes Googling this (so I might be wrong), but I think I might well have just come up with my first very own original recipe. Nothing terribly innovative about it, but it does taste like you’ve put a spread-able version of your favorite lemon-lime beverage on your toast. There’s a picture of a jar over there on the right. It looks a little like a Dreamsicle.

Panda picked up some key limes on a whim a couple of weeks ago at the asian grocery store, and I saw what I imagine might well be our last Meyer lemons until winter at the major-chain slightly-higher-end mainstream-with-an-organic/better-for-you-and-the-earth-image chain grocery store. (There’s gotta be an easier way to tell you, dear reader, where I shop without specifically mentioning a brand – something I’d rather not do – but then you wouldn’t get fun uber-hyphenated sentences like that last one. I suppose I could’ve just told you that we bought some Meyers and left it at that though too…) And then the citrus sat for about a week, quietly asking me from the counter, and eventually the fridge, to make some sort of delicious spread from it. Panda went out to try on wedding dresses with some of our mutual friends, so I snatched the opportunity to have the kitchen to myself and made some marmalade. I was torn for a while between the idea of some “warm” (to me) spices like cardamom or star anise or “bright” flavors like ginger. In the end, I went with the latter. It wasn’t a mistake, though the other spices might well have been equally nice, just different.

All that buildup. What I did after the jump: Continue reading