Archive for the ‘Pasta’ Category

Last night, I was thinking that I wanted to eat something really cozy and comforting for dinner, and I wanted it to include brussel sprouts.  I thought of a recipe for a savoury bread pudding that Carly recently shared with me, but I didn’t really want to use up all my eggs and milk.  Speaking of Carly and brussel sprouts, anytime brussels come up in conversation with me, Carly makes sure to let me know that she LOVES brussel sprouts, even though I am well aware of this fact because of the previous times she has emphatically told me so.  I am starting to believe that this is a ploy of hers to ensure that I always think of her when I’m having brussel sprouts; I don’t know why she desires this, but it must be true. So anyways, I didn’t want to make bread pudding, but I thought I could maybe make up a pasta casserole of sorts that would satisfy my comfort craving (“Comfort Craving” to be sung to the tune of a certain k.d. lang megahit).

A couple weeks ago, Paul and I made up a casserole with cauliflower in it, so I decided that I would build off of the basic idea of that one and transform it to have other things in it – like brussel sprouts. A lot of brussel sprouts. So, I quartered some brussels and roasted them in olive oil, salt, and pepper until they were all charred and crispy and delicious. I caramelized some onions, and sauteed with them some mushrooms and garlic and spices (most notably, sage).  Paul grated a lot of cheddar (grating cheese is Paul’s most frequent kitchen duty, I hate doing it).  I also threw some chopped walnuts in with the veggies for this casserole – the bites of the finished product that had walnut in them were amazing, and I would add even more nuts next time. While I boiled the bowtie pasta, I made the lazyman’s cheese sauce in a double boiler over the pasta pot.  This sauce consists of a big glop of sour cream (or creme fraiche, or yogurt) into which you stir your grated cheddar until it becomes melty and incorporated and uniformly a sauce. Last night I added a splash of milk to thin it out.

Meanwhile, I mixed together a breadcrumb topping.  It involved some breadcrumbs, smoked paprika, cayenne, and a bunch of sesame seeds.  At the last second I melted about a tablespoon of butter and mixed that into the breadcrumb mixture. I also got out my round casserole dish that I had never used, and greased it.  Oh, how I love this casserole dish! I bought it this past summer at Treasures in Muskoka – if you are ever around Huntsville or the west side of Algonquin Park, you gotta go to Treasures.  It’s on highway 60 and it is this amazing, crowded little thrift shop full of, well, treasures.  I have beautiful green glasses that I got from there, among other things, and this year I bought this brown tinted glass casserole dish with lid and a wicker holding basket.  I love it. I love coloured glass and I love wicker casserole dish holder thingys.

When the pasta was al dente, I drained it, and tossed it with the veggies I had earlier set aside (i.e. the onions, mushroom, brussel sprouts, etc.) and then added the cheese sauce and mixed until evenly coated.  I poured that into my greased casserole dish, topped with the breadcrumb mixture and some extra grated cheddar. Then I baked it at 400 for about 20 minutes, put it on broil for a couple minutes, and took it out (where I promptly and happily put it in its wicker warmer holder).

This pasta was SO GOOD. My nighttime bad-lighting photos do not do it justice, but then again, photos rarely do a casserole justice.  It was brussel-y and sage-y and breadcrumb-y and smoky and hearty and Paul and I nearly ate the entire dish full, but Paul put away his last half-plateful and I cannot wait to eat it with my dinner tonight. This, I suspect, will become a standby this winter.

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I wish I could show you more about this deliciousness that I had last night, but alas, Kat Burns was not here to take photos of the meal, so the best I could do was to snap a few shots using Photo Booth with my laptop held precariously up in the air, hovering over our dinner.

So squash lasagna, kinda weird, right? Well, I guess so, but I’d been wanting to make something like this for awhile.  Mitzi’s Sister used to have some kind of squash or sweet potato lasagna on their menu, and I had it once a long time ago and it was totally different than most lasagna but definitely delicious.  It didn’t have a tomato sauce, and it wasn’t all gloopy, it was pretty dry actually, but not in a bad way.  Just in a it-doesn’t-ooze-all-over-your-plate way.  It was good.  And I’d been thinking about making something similar this winter, because local squash is always around this time of year, and since I made that galette back in october I’ve been itching for those tastes again.  I loosely followed this recipe, but mostly just as a guideline for how others did it.  I already knew I wanted to make a bechamel sauce, caramelize some onions, mash up some squash with ricotta and throw it together over noodles.  Changes I made to that recipe I linked: I used an acorn squash rather than butternut, and just roasted in halved and scooped it out afterwards; I didn’t bother pureeing it, just mashed it up and stirred in ricotta, salt, and pepper; I didn’t use parmesan at all, but added in some Gruyere de Grotte, which is the same cheese I used for the galette; I added sage to the sauce, because yum.

I think those are the main changes I made.  Also, this was my first experiment with oven-ready dried lasagna noodles.  I’ve never used them before! They scare me! Usually when I make lasagna I just buy the fresh flat noodles from Olivieri or whatever, and don’t pre-cook them at all.  But they’re so pricey! And I’ve been trying to save money and couldn’t really justify not buying dried noodles.  So I bought the oven-ready kind, which is totally a strange thing to me, and followed their instructions to add about a cup of water to the sauce.  I was worried about it.  But it was fine! They totally cooked up, no problem.  Science! The only mistake I made with this lasagna is that I didn’t grease the pan at all.  Not at all.  And that bottom layer of noodles? CEMENTED on.  I mean, we got the pieces out of the pan, and I don’t mind a crunchy layer of noodles or anything, but it was a bit of a pain and I would definitely grease the pan next time.

Because eating lasagna alone doesn’t seem like a real meal, we roasted up some veggies to have on the side.  I had rainbow carrots and cauliflower, so we roasted them, drizzled in olive oil and sprinkled with salt, pepper, cumin seeds, and garam masala.  They were delicious.  I also tried making an herb bread in my bread maker, but it wasn’t ready until 45 minutes after dinner was, and also I hate this bread it smells so herby and tastes like spaghetti and I’m not into it at all.  But, bygones.

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Comfort food…

Here’s something I’ve learned in the last week or so that I’m sure will continue to frustrate me for the next few months as the days get shorter and shorter – my camera does NOT take very good photos (of food) in my kitchen when it’s dark outside.  My kitchen gets fantastic natural light, so when I cook in the daytime my food always looks pretty great.  But when I’m dealing with flash settings and dull overhead lights, not so much.  So bear with me, and maybe I will figure out some new camera settings or even get a new camera that is a little more adjustable.  But for now, be forewarned that the lighting in these photos (and surely many photos to come) is not spectacular.

Above is a screenshot of the recipe I’m about to tell you about – it’s from an issue of Canadian Living magazine from about a year ago, and I photocopied the recipe when I was home for Thanksgiving last year.  I made it shortly thereafter, during my brief stint of eating meat again, as it calls for bacon.  It was definitely delicious with bacon – as is everything.  But last week, when I got potatoes (again!) and a green cabbage in my CSA, this was the first thing I thought of, and was sure it would still be tasty without the bacon.

Basically, this recipe amounts to a macaroni-and-cheese-like casserole with potatoes and cabbage in it.  And bacon, if you eat meat.  I realize that I JUST posted a pasta recipe with potatoes in it, but what can I say, I’ve been getting a lot of potatoes in my CSA and have also strangely been craving pasta more than I usually do.  This recipe is totally simple, just a little bit time consuming because things like potatoes and cabbage can take awhile to cook.  I also don’t really recommend making this recipe if you don’t have a wok or a really large frying pan of some sort, because it takes up A LOT of space.  This is one of the few recipes that I keep my $6.99 wok from Ikea around for.  The recipe is linked up there, but basically you want to cut your potatoes into bite-sized pieces and boil them until they’re tender (but not totally mushy, since they’ll get baked soon) in broth – I use veggie broth from my homemade bouillon, but it would work just as well (or better?) with chicken broth.

When you drain your potatoes, reserve a cup of the broth you cooked them in, and save it for later.  Meanwhile you’re sauteeing some onions in butter – or in your bacon fat if you’re using bacon, which if you are you should have already fried and set aside – and then you’ll add in about 6 cups of thinly sliced cabbage.  Yadda yadda yadda, there’s more sauteeing and at some point you add that leftover liquid and a bunch of spices, then later you add the potatoes, and so on.  Like I said, I’ve linked the recipe, but basically the idea here is to get the cabbage nice and soft and browned, and then add in the potatoes and saute it all together for a few minutes. Since I wasn’t using bacon this time I figured I needed something a little meaty and delicious to replace it, so I threw in a portobello mushroom that I had in my fridge – this was totally delicious and I would do this again.

At some point during the time you’ve been frying your cabbage, you’ll want to put the pasta on to boil.  I did this as soon as the potatoes were done boiling, and just used the same pot without washing it.  The recipe calls for egg noodles, and I’ve used egg noodles both times, so I’m not sure how it would be with other pasta, though I’m sure it would still be great.  But since this is a large casserole and it uses basically an entire small bag of egg noodles, you’re not going to end up with leftover egg noodles lying around for months or anything.  The sauce for this casserole is the easiest thing in the world – it’s a 500g tub of cottage cheese.  That’s it.  You puree it so it becomes smooth, and that’s your sauce.  I’ve been really into these easy cheesy casserole sauces lately, even though I think that bechamel and other roux-based sauces are beyond compare.  A few months ago I made a cheesy casserole whose sauce was just cheddar cheese melted into sour cream in a bowl over the pot the pasta was cooking in. GENIUS! Anyways, the first time I made this I pureed the cottage cheese with an immersion blender, but this time I used my fancy new mini food processor.  Toss the cheese with the cooked pasta, and mix it all up with your cabbage-potato mixture.

Spread it into a 9 by 13 pan (totally worth investing in a good Pyrex one), sprinkle with more cheese (I used parmesan) and fresh parsley and bread crumbs if you want and/or have them around, and bake it for 20 minutes at 400.  It’ll come out looking like this:

Now, it looks like a lot of food, especially if you’re making it only for yourself and a skinny beanpole boy, but it is really very easy to eat large quantities of this. I definitely had seconds (and thirds? I can’t remember) and have spent the last few days trying to remember what expression it is that Mara always says when food makes you want to eat a lot of it and thought about how this casserole is very moreish, a word Mara tells me is a British thing (Mara’s sentence example: The mustard pretzels were moreish).

Anyways, this is delicious, and total fall comfort food.  Cabbage is awesome, if you didn’t already know, particularly when it is cooked in butter.  And you will likely have at least a little bit of leftovers, and this reheats very nicely for lunches when you come home from running errands and are thinking “Wahh! I’m so hungry I have nothing good to eat!” and then are ecstatic when you remember this is waiting for you in the fridge.

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I am, quite possibly, about to lose most of you with this post.  Because in this post I will officially reveal my not-so-secret grossness. But before I do that, I’ll try to compensate by posting about something that is much more classic and refined.

Marcella Hazan.  Have you heard of her? I realize that not everyone in the world was necessarily raised with a love of food and recipes in the same way that I was. Marcella Hazan is, in my opinion and as far as I can tell, THE authority on Italian food, at least as far as cookbooks go.  When I was growing up my Mom had one of the two books that are brought together in this hardcover volume I have – and hers was this old, tattered, paperback book the size of a small drugstore novel.  I remember it distinctly both because it was different than any other cookbook I had seen then (no pictures except for the occasional sketch of a vegetable, novel-sized, more likely to have prose-like directions rather than step-by-step instructions) and because it was where the recipe for Spaghetti Carbonara came from, something I remember eating a lot as a kid.  Anyways, I had some basil to use up, among many other veggies, so I thought I’d make a pesto.  I consulted Marcella and she lists a recipe for pesto pasta with potatoes and green beans.  Whaddaya know, I have both on hand that need using up!

Can you see that in the photo there? She says that “there is no single dish more delicious in the entire Italian pasta repertory”. If that’s not a glowing review of a recipe, I don’t know what is.  So I made it! I didn’t follow her elaborate instructions really, because I figured this is something that can be done in one pot – start boiling the potatoes first, then add the pasta, then add the beans, and drain them together. An exercise in good timing!

So I went out and bought a tiny 3-cup food processor and made this pesto.  I never follow a recipe for pesto anymore, not since I had to make it multiple times daily with elementary and high school students on a farm with the tiniest food processor and whatever green herb thing was available that day (chives, oregano, spinach, arugula, mint, you name it!).  I always just start by pulsing whatever nuts I have on hand – usually walnuts, like this time – and then adding the garlic, followed by herbs and generous drizzlings of olive oil until it looks like the consistency that I want. Then I add cheese, and, if I remember, lemon juice and salt. Easy peasy.  Pesto is hard to mess up, and really easy to wing with whatever you’ve got around.  And just a note – if you’ve never made pesto with arugula, you really really should.  It’s awesome. Same goes for cilantro, unless you’re one of those genetic cilantro-haters (I’m not!).

As I mentioned, I made it all in one pot.  I can’t remember the exact timings (which would probably be helpful since it was such a delicate balance) but I think it was something like potatoes for 5-6 minutes, add the pasta and boil those together for another 6 minutes or so, add the beans and boil for another 4-5 minutes.  Or something to that effect.  In the end, it was quite tasty.  Definitely a carb-heavy meal, but really satisfying for an early fall day.  The beans were tough, but I think that had more to do with the fact that they were more than a week old rather than how they were cooked.

And now, for something completely different.  I only feel remotely comfortable telling you about this because in spite of myself, I think it’s totally delicious, and also because one Mr. Jamie Oliver, foodie favourite and champion of most good, wholesome, well-farmed foods also loves this thing.

Yes, that’s it right there.  See it? “Fantastic Fish Stick Buttie”.  FISH STICKS.  So, back before I stopped eating meat, I loved fish sticks.  I’m not afraid to admit it! Gross breaded minced mixed mystery fish! I loved them.  Well, I still love them, and now fish is the only animal meat I eat, but I also know that the fishing industry is one of the scariest, most messed up farming practices that exists these days.  We’re running out of fish, and quickly.  So even though I occasionally go out for sushi and eat salmon that is likely far from sustainable, I try not to buy or eat fish that I know is bad for the world.  But it sure is tricky! You need to consult one of the few websites that monitor the fishing industry.  You can google Sea Choice or the seafood watch at Monterey Bay Aquarium as well as others – I’ve gone to David Suzuki’s website before and found some good sources for sustainable seafood. Anyways, Monterey Bay says that Alaskan pollock is a good alternative, and Sea Choice says that they have some concerns about pollock, but it’s not the worst in the world – and pollock is a fish that is sometimes used in fish sticks.  So with this information, I set out for Fiesta Farms to see if they carried any fish stick-like product that I could buy in good conscience.  Because man oh man, was I craving a fish stick buttie.

This is what I came home with.  It was 100% Pollock, which was a hard to find thing to begin with – most fish stick are made from a combination of fishes, predominantly cod.  Cod is bad! It is very bad! Try not to buy cod please! This healthy, kosher fish stick was the only thing I could find that suited me, and I thought “hey, potato-crusted doesn’t sound half bad!” and it is indeed true that, as the box claims, I actually recognize all the ingredients listed on the back.  So I went home to make a buttie.  What is a buttie, you ask? Basically, from what I understand, a buttie is a british term for basically any sandwich filling thing that is smushed between two pieces of well-buttered white doughy bread.  A fish stick buttie, according to Jamie Oliver, is just this, with fish sticks and ketchup in the middle.  Throw in some lettuce if you want, can’t hurt, but that’s about it.  I suppose it’s sort of like a homemade, less scary, filet o’fish.

There it is, pre-assembling and smushing.  Jamie Oliver stresses the fact that once you have this sandwich together, you need to smush it.  I’m willing to agree – kind of like flattening a grilled cheese sandwich while it’s frying, you know? I added some mayo to mine since I’m a mayonnaise fiend, and threw some pea shoots on top since I had some laying around in the fridge. Then I smushed it together and ate it.

Well, actually, truth be told, that’s not exactly what happened.  I had decided to pan-fry the fish sticks against my better judgement (generally I don’t pan-fry anything that starts out frozen, it never works for me!) instead of baking them, and when I bit into my sandwich they were EW FROZEN still! Crispy but cold! Blech! So, I was forced to do what my mother and I have always done in such situations – take it apart, microwave it, patch it back together, nobody will know (see my brother’s pumpkin birthday cake disaster circa 2008).  I took out the smushed, mangled fish sticks and microwaved them for 20 seconds and mashed them back into my sandwich and all was well.

So there you have it.  The truth is out! I’m not all peach pies and black raspberry jams and corn pancakes.  In reality, I’m probably more fish stick buttie than anything else.  Deal with it.

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Yesterday was a really awesome day.  It was really lovely weather, and Paul and I got up early and went to the St. Lawrence Market for the Sunday antique market. I’d never been before, and there was some really cool stuff there.  AND! I got a quilt stand! I know, I know, you’re thinking “how old is this lady?! Ninety-five?!” because really, who buys quilt stands? Well, I do.  I have this beautiful quilt I got last year in Montreal that’s more than a hundred years old and I love it and the backing is silk and I always want to look at it but I simply cannot sleep with it on my bed – I’ve done so on a few different occasions, and I’ve made existing tears bigger, and felt the backing rip over my feet.  My mom has an antique quilt stand and I thought it was exactly what I need and then I stumbled right upon one yesterday! Mega score. Paul and I also bought a Super Nintendo with a whole bunch of games.  After the market we were really hungry.  Like low-blood-sugar-cranky-pants-hungry.  I was too hungry to even think about what I wanted to eat, but Paul wanted savoury french toast.

So savoury french toast we had.  When I later explained the concept of savoury (rather than sweet) french toast to my dear friend Mara, she cringed and pretended to vomit.  To each their own, I suppose!  Really it’s just adding a bit of salt to your egg/milk mixture (and herbs, if you want to ) and then varying your toppings. Instead of maple syrup, I had mine with this delicious fresh yellow tomato and sour cream.  Paul had something strange like sour cream with ketchup and hot sauce. Either way, a delicious brunch.

Speaking of tomatoes, that yellow tomato came from Paul’s mom’s garden in Kitchener.  He went home for a quick visit and came back with 3 litres of tomatoes for me.  About half were red and half were low-acid yellow, so I decided it was definitely a bad idea to try and can the low acid ones.  I had been intrigued earlier this summer by a recipe for a yellow tomato sauce on 101 Cookbooks and decided to try it out.  The recipe was really very simple – as tomato sauces likely should always be – and it was more that I had never thought of making a sauce with yellow tomatoes before.  But how pretty!  I invited Mara over for dinner to see my new place and Paul and I made this yellow tomato sauce, also stealing the onion technique from this tomato sauce recipe from over at my other go-to food blog, Smitten Kitchen.  I think I’ve now decided that cutting an onion in half and letting it simmer in with sauce is basically the most ingenious way to get onion flavour into sauces.  Or soups for that matter, or who knows what else!  I love it.  I love this onion technique the way I love cobbler.

This sauce smelled so good while it was cooking.  Paul and I both had our concerns that it wouldn’t taste nearly as good as it smelled, but it was actually really delicious. We sauteed and threw in some of my many CSA veggies at the end (namely a funny shaped yellow zucchini, spinach, and a store-bought portobello mushroom) in an attempt to use up the many veggies I’m having a hard time consuming now that I live alone (I’ve been giving away cobs of corn and bunches of beets!)

We had the sauce over pan-friend mini gnocchi, topped with parmesan, and served it alongside a simple salad of lettuce, grated carrot and pea shoots (also all CSA items) with delicious ACE bakery baguette.

And then we ate it on my back patio.  It was awesome.  And we had cobbler for dessert (again).  This time it was peach rhubarb cobbler, and Paul thought it was better than the peach blueberry one, but I didn’t think so.

Then I left my camera sitting on the patio overnight and I’m pretty sure it rained and I KNEW when I was coming inside last night that there was something I meant to remember but couldn’t actually remember what that thing was and when I remembered this morning it was out there on the ground all soaked with beads of water but miraculously it seems fine.  The reason that I went looking for it this morning was because I was making another something delicious for breakfast in honour of Paul’s first day back to school, and first day going to school full-time in a very long time.  Again, in an effort to eat up some of my veggies I made corn pancakes!  I used a Smitten Kitchen recipe again, which you can review here – though mine seemed to turn out quite differently – the batter was pretty runny, even though I added a generous extra sprinkling of flour at the end – and they turned out more like crepes than like puffy pancakes.  But I didn’t mind, they were delicate and delicious and not too sweet so they were so good with maple syrup and coffee.  And man, they fried up really nice and golden, which I must say is the most satisfying pancake-cooking experience.

So there you have it.  A lot of really good foods in a short period of time.  And well-balanced meals! And local fruits and veggies! A pretty great day off in every way possible.

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Today, it is meant to be 33 degrees, and 42 with the humidex.  Yesterday, it was the same.  This is Celsius people, for those of you who prefer fahrenheit, that’s 108 with the humidex.  Suffice it to say, it is HOT.  Yesterday I hit a real low point mid-afternoon in my apartment where I felt really nauseous and awful – cold showers, ice packs strapped to my chest, and wet hair against the fan simply was not doing the trick.  Eventually I cracked and decided to fish deep deep into my storage crawl space (which is about 20 degrees hotter than the rest of the house) to find my old window unit air conditioner and installed it (read: taped it in with duct tape) in our living room.  I wasn’t able to put it in my own bedroom because I don’t have any real windows because our balcony is off my room.  Anyways, life was much much better after getting the a/c in, even though its not COLD in the living room it is a reasonable temperature for surviving in.

I’m not sure if I’ve already mentioned this on this blog, but I am getting a CSA this year.  For those of you who don’t know what that is, it stands for Community Supported Agriculture.  Basically you get a box of fruit/veggies every week, but instead of paying once a week you pay all the money up front back in the winter, so that the farmers can actually use your money to invest in growing the crops instead of struggling all winter until the food is ready to sell.  I’ve had about 4-5 weeks of it so far, and it’s awesome.  I pick it up really close to my house, and I have some set products and some choice in what I fill the rest of my share with – they have eggs, they have meat (which I don’t eat, but it’s still really good meat I hear), they have jams, they have pickles, they have breads and flours and all sorts of wonderful things.  A few weeks ago I got a bag of dried chipotles that I still haven’t used.  This is all to say that yesterday, in my real low point of heat exhaustion, all I could think was “I can’t move there’s no way I can go pick up my CSA” and I was dreading having to walk over there and get it.

When I finally mustered up the courage to brave the heat, on the walk there I kept thinking “There’s no way I want to cook or eat anything hot tonight, maybe I can make pasta salad”.  I was thinking about this Jamie Oliver pasta salad recipe – it’s one of those recipes that really you don’t need a recipe for, but sometimes it’s nice to have a picture and a guideline to match your thoughts to stay on track.  When I got there to pick up my CSA it was as if they knew exactly what I had been thinking – my share included two small cucumbers as well as basil, and there were some of the most beautiful little heritage cherry tomatoes available for purchase with my extra dollars.  But wait – what are THOSE?! I thought – and asked.  “Black raspberries, and I think they’re even more delicious than the red ones, if you can believe that” was the answer I got.  I believed it, and they were beautiful.  I immediately starting digging in my purse for all my loose change, so that I could buy as many of these black raspberries as possible – I didn’t have much money on me, so I almost changed my mind and just got other things but then the jam-maker in me thought Are you crazy?! BLACK RASPBERRIES! How do you know you will see these anywhere else, anytime soon?! I found myself 50 cents short of what I needed to get the cherry tomatoes and 3 pints of the raspberries, so I asked if I could owe them for next week – but then a kindly stranger there to pick up her own share said “Here just take this!” and gave me 50 cents of her own – this, my friends, is one more reason why CSAs are wonderful.

So I got home, and I made this pasta salad.  Cherry tomatoes, cucumber, basil, garlic scapes, with a simple dressing of white wine vinegar, olive oil, and salt and pepper.  I forgot to put snowpeas in, which I had been planning to do, but I remembered near the end that I had an unopened jar of black olives my parents had brought me back from Argentina and so I used my still new-ish cherry pitter to pit those olives and diced them up and threw them in too.  I crumbled some goat cheese on top, and enjoyed multiple bowlfuls with my Porch Swing and followed by a banana split.  And then I watched cable television in the air conditioned living room for hours on end.

This morning I got up and sweated out the morning in my kitchen before the afternoon dead heat set in, so that I could turn those black raspberries into jam.  I won’t write about that here though, because if I post about every batch of jam I make, it will get quite boring.  But I will say that I’ve discovered Certo Light – the word “light” makes me assume that there is some gross chemical fake sugar sweetener or something else scary in it, which is usually the case, but I recently learned that Certo Light is just higher in acid so that you can make jam with less sugar.  Which is like a dream come true for me, because I don’t really have a sweet tooth and jam has started to just taste too sickly sweet to me the last few batches.  So I will tell you that this black raspberry jam, apart from being so nice and dark to look at, only includes 4.5 cups of sugar instead of the otherwise-required 7 cups.  Amazing.

p.s. I also have not been able to get “Heat Wave” by Martha and the Vandellas out of my head for DAYS.  But, it could be worse.

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