The Dark and Drizzly Cocktail

Dark and Drizzly

I keep trying to love that classic cocktail, The Dark and Stormy. Perhaps it’s my lack of Gosling’s Dark Rum, or my lackluster appreciation for rum in general that does it, but The Dark and Stormy’s combination of dark rum, lime and ginger beer has yet to win me over. To me, The Dark and Stormy [Continue Reading...]

The Marmalade Old Fashioned

Old Fashioned

Inspiration, Part One I picked up a bin of what I thought was “chicken scraps” from my local yuppie-hippie market a few weeks ago and found myself in possession of a lot of free organic citrus. Since my chickens don’t eat citrus, and since I hate food waste, I made marmalade. My dad used to [Continue Reading...]

Meyer Lemon Curd, A Love Affair

IMG_6749 (1)

My mom used to make me a special cake on my birthday. It was a four-layer white cake, each layer filled with lemon pie filling. The cake was frosted with Seven Minute Frosting – which is basically like marshmallow fluff – and coated with sweetened shredded coconut. I loved this cake. It went down like [Continue Reading...]

Beyond PB&J: Easy Sauces To Use Your Preserves

IMG_2804

Pantry full of jam? Yeah…me too. And while I like a good jam thumbprint shortbread cookie as much as the next person, there’s only so much sweet I can take, you know? (Okay, that’s is a lie, but at least 19 times out of 20 I do not actually scoop homemade jam into my mouth [Continue Reading...]

Turn Your Homemade Jam Into Easy Homemade Ice Cream

OLYMPUS DIGITAL CAMERA

Perhaps, like me, you are rolling into preserving season 2013 with some, shall we say, overstock in certain areas. In 2012 around this time I still had apricot preserves hanging on from 2011. Then I happened into a giant windfall of free apricots. I turned that bounty into cases of delicious homemade apricot preserves and promptly learned [Continue Reading...]

Can-o-Rama 2012

Can-o-rama 2012 (1)

It’s 1:43 AM Monday as I write this. The past 56 hours have been a Can-o-rama from “where’s-my-coffee?” to way-past-dusk that has precluded the writing of any witty or useful blog posts. I’m eating good cheese with a spoon, too tired even to drink the well-deserved pour of wine next to me. I got nothin’, [Continue Reading...]

How To Make Pectin-Free Jam: Ditch The Box and Increase The Creativity In Your Preserves

How To Make Jam Without Pectin (3)

Do you need pectin to make jam? I used to think so. I followed the recipe on the inside of the pectin box slavishly for 7 years before I broke free of the pectin bonds. Every year, my strawberry jam tasted exactly like the strawberry jam of everyone else who wore the Sure-Jell shackles. The [Continue Reading...]

Create Your Own Signature Jam By Mixing and Matching Flavors

Apricot Jam with Lime, Ginger and Tequila

It’s unofficial Preserve Week here at Northwest Edible Life. I know because my floor is sticky with canning syrup and my refrigerator smells like pickle brine. It’s hard for me to think of anything else but putting food by right now, so I’m going to be talking jams and pickles all week long. I hope [Continue Reading...]