Let’s move down the spectrum from yellow and orange to RED.
Strawberry season might be over around here, but I have another long lost jars of preserves that I had to look for and unearth from the abyss of lost jars.
I remember making this jam a couple of years ago when I got a few crates of strawberries and sat on the floor with legs crossed washing the strawberries, picking the stems off, and cutting them in half. Just like zesting the whole crate of lemons, this task is kind of relieving for me as it takes my mind off things for a while.
I asked mom for the recipe she used to use when she made jams. Usually one would use the same weight of fruits in sugar, but it differs depending on the sweetness or tartness of the fruits. I don’t thing there is a problem in adding more sugar, except maybe getting an overly sweet jam overpowering the flavor of the fruits. But adding less sugar will make the jam rot easily. Therefore, for strawberries, I used 800g per 1 kilogram, and some of them have been sitting on the shelf since I made them in 2017 – hides his faceContinue reading →
How many of you look up superfood recipes online dreaming of getting all this goodness and instantly becoming “healthy” after swiping that credit card to fill your trunk?
It’s not like that darling.
Having a cupboard full of chia seeds, flaxseeds, oats, maple syrup, agave, olive oil, quinoa, and kale doesn’t turn you into a fitness guru and doesn’t make you healthier.
We can see the rings around your belly; Your donut.
I see you storing those in the kitchen and lashing out on a jar of that hazelnut spread crap you all like. Oh yes I did! Sue me!!!