Thursday, July 16, 2009

french diapers

This strikes me as just hilarious and fun! I mean, who wouldn't want to invest in these Provence inspired diapers?!

jams! part deux

I didn't have any of my pictures up before when I posted about jams...

Daniel made a lemon pie the same day as my jam... double trouble!

Wednesday, July 15, 2009

speaking of canning

This blog is amazing! An absolute treasure trove! It's called Food in Jars. She has an amazing round-up of recipes from all over, instructions for preserving, even info about drying herbs. I mean, Tarragon-Garlic Pickles? I can't wait to try!!!


So far this summer I have just started canning some of my wonderful Michigan produce. This week I did sweet cherry jam and an amazing peach rosemary jam. The peach one turned out very very sweet. I made it with last summer's frozen peaches (in an attempt to clean-out those final 2 bags from my freezer!). Once peach season hits, I'll try it again with a little less sugar...

Peach Rosemary Jam (via Martha Stewart Living)

Makes about 1 quart

* 3 pounds yellow peaches, peeled
* 1/3 cup fresh lemon juice
* 4 3/4 cups sugar
* 4 large sprigs fresh rosemary


1. Halve and pit peaches, then cut into 1/2-inch-thick wedges. Transfer to a large bowl. Add lemon juice; toss. Add sugar and rosemary; toss. Cover; let stand, tossing every hour, for 4 hours (sugar should be completely dissolved).
2. Put peach mixture into a large, wide pot. Bring to a boil over medium-high heat. Cook until liquid is syrupy, 12 to 13 minutes. Crush lightly with a potato masher, leaving one-quarter of the wedges intact. Skim foam from surface. Discard rosemary sprigs.
3. Seal and process: Fill hot, sterilized 4-ounce jars with hot jam, leaving 1/4 inch space in each jar's neck. Wipe rims with a clean, damp cloth; cover tightly with sterilized lids and screw rings. Transfer jars, using tongs or a jar clamp, to the rack of a large canning pot filled with hot water, keeping jars upright; cover with water by 2 inches. (Jars should be spaced 1 inch apart and should not touch sides of pot.) Cover; bring to a boil. Process jars in gently boiling water 5 minutes. Transfer to a rack; let cool 24 hours. If lids pop back when pressed, they are not sealed; refrigerate immediately, and use within 1 month. Sealed jars can be stored in a cool, dark place up to 1 year.

I ate this jam on crackers with Gorgonzola cheese... WOW.
Next I'm going to do more cherry but this time with tart cherries.

Saturday, July 11, 2009

beautiful destruction

Earlier this year, Vogue featured beautiful photos of nearly dead flowers. Somehow the decay of the flowers was pretty and powerful in its own way. These photos of bursting bubbles from Richard Heeks remind me a little of those, and they are so wonderful!

(via A Cup of Jo)

september come soon?!

Well, not REAL september, but I cannot wait for The September Issue, a documentary about Vogue editor Anna Windsor, to be released at the end of August! Check out the preview... *sigh*

spam mail put to good use!

Oh, Daniel and I cannot stop laughing about these from Elliot Burford! He's made amazing and hilarious illustrations from headers to spam emails. Who knew dirty spam mail could be so redeemable?! ha!