So it looks like we're moving. Not to Paris like some thought, maybe one day though. But just a few blocks away from where we live now. Radical. We really wanted a yard and although we love our place now it has bad juju. The month we moved in my Dad got diagnosed with cancer and went through treatment which almost took his life, then Trever's Dad passed away, then we learned of our infertility, then we've had to endure the pain and joy of this pregnancy.
Get me OUT!
Some might say it's an interesting decision to be moving right now, it's not as if we have space for added stress, but it's also a nice distraction. The place we are moving to is tiny, built in 1920 and full of character. It's got a ton of windows and loads of sunlight, there are tiny doors leading outside all over the house and the bedroom windows pull open like a disney movie. We're going to re-do the kitchen so I've been losing untold hours to pinterest and kitchen stalking. I'm adding some of my finds to my CURATION page if you want to follow along with me in my distractions. Just as a side note, all of the images I use on my blog posts are Trever's suggestions. So if the images are creating some sort of illusion that I'm more cultured than a goof from Victorville, we can all just let that go.
Also I make jam now. Remember in Friends when Monica makes all the jam after she breaks up with Richard? This is me, except less funny. I was trying to find a natural Strawberry Jam recipe and I couldn't find one. Everyone likes to add lots of sugar and pectin. Pectin is like active yeast, it's a store bought products that makes a natural process happen a lot more quickly. Jam gets its thick quality when the sugar, fruit, acid and heat work together for the good of those who love it. We speed this up with sugar and pectin, and really the sugar is just because it tastes good.
So I experimented. I made several batches of stawberry jam made with just the fruit, honey and lemon. It takes longer to cook down but then when I lather it on my toast I don't have to feel bad. Also when it's hot off the stove before I bottle it I drizzle over vanilla ice cream.
So...I chop up 5 cups of fresh ripe strawberries and place in a saucepan. Then I add 1 cup honey and the juice of a lemon and let the jam simmer for close to two hours - until the jam sticks to the back of your spoon. That's it. Then we consume it like ice cream. Yum