This is a simple black currant jam or gelé which is firm due to the pectin added and also the pectin naturally occuring in the black currants. When making jam the ratio is often 50/50 fruit to sugar ratio but I like a less sweet combination so you can taste […]
In late June and early July the black currants ripen in our garden. The bushes are quite productive but the berries usually ripen all at once so you have to be creative in utilizing the harvest. Jams, jellies and just the juice from the berries are all delicious as well […]
During the summer there are often cookouts with barbecued pork, chicken, brisket or even just hamburgers. There is always a need for hamburger buns. We try to make our own bread with sourdough because it’s much gentler on your stomach, does not have additives that store bought bread does and […]
Sourdough bread baking I love bread, especially fresh, warm and crusty loaves that crackle when you squeeze them. Put some butter on a slice and cheese and it’s like heaven or just tear off a piece and dunk in soup, sauce or olive oil – yum! Fresh bread is great […]
Welcome! I have been cooking professionally and for fun over 40 years and love it as ever. I would like to share some of the things I have learned over the years as well as some of the miscues.