post TG fog

Everyone I know is wandering in a post Thanksgiving fog - how does the black Friday shopping happen? I can barely function. One thing I have observed though is that friends who did not host the grand meal secretly make an unseen TG turkey op. I am guilty. For the first time ever, i did not cook. No leftovers. So tomorrow, I sneak off to the market, stow a turkey in my cart and slip home to roast and eat with just my friend Bob and my son. Do not tell anyone!. I have saved some of the cranberry sauce that I sold at Formaggio so with that and a few potatoes I will experience the joys of LEFTOVERS! YEAH! Next week - Meyer lemons and Cara Cara oranges arrive and I will be deep into marmalade.

Bonnie's Jammy Thanksgiving

I love Thanksgiving. I find comfort in the predictable menu. And no need to get creative. Predictable dishes are all good - and I want them all: the large browned and caramelized juicy turkey, mashed white and sweet potatoes both with the now sinful butter, stuffing again with vegetables sauteed in more butter, gravy made from the drippings and rich broth and of course, the cranberry sauce. But here is where I vary from the predictable cooked version - and this is so not a jam:

1 pkg (12oz) fresh cranberries pulsed & chopped in a cuisinart; one small California Valencia Orange pulse & chopped separately in a cuisinart; both mixed in a bowl with 3/4 cu sugar. Let stand for 30 minutes and taste again. Add 1/4 cup more sugar if necessary. Let stand in refrigerator overnight. Yummmmmmmmmmmm

Jams jams jams jams jams

I am seeing jams everywhere! Finally finished the order for Winston's Florist corporate gift baskets and will hand deliver the remaining group of Red Pepper Jelly and Honey in Nuts on Monday. And the Eli Zabar basket order of the most beautiful red raspberry jam is on its way so those are finished. And now for Formaggio - I have talked to Ihsan about cheese pairings in the past and will catch up with Tim to do the same. I will put together gift boxes of 2 and also 3 jam sets dressed up with shredded white paper in brown boxes with red raffia but would also like to pair some jams and cheeses for the holidays. I love the slight frenzy of getting all the jams out this time of year. The trick is having enough and on time and still taking the time needed to make them really delicious. More to do so back to the jams!

Jams from Australia to Norway!

Thanks to the great Australian blog and blogger What katie Ate, ( blg www.whatkatieate.com) a fantastic store called Chez Nous has joined the stores selling Bonnie's Jams - I HAVE to go visit right? know anyone there? And thank you to Katie in Australia who impressed Ida in Norway with her impressions of the jams. I have tried to pack the jams espcially carefully for their journey - if only I could stow away nestled between the jams somehow. I like to think that New England berries and stone fruits are finding homes across the ocean. Maybe Australia is next! check out Katie's blog:www.whatkatieate.com

Sardinia - flamingos & celery

Sardinian surprises: flamingos inhabiting inland waterways near the airport leisurely greet arriving visitors their one legged poses appearing impossibly comfortable. And did you know that celery could be an anticipated delicious accompaniment? I thought figi di India was enough - and then celery surfaced. Some vegetables and fruits are suppose to play silent roles. Celery surprises. But as I "remember the taste of fruit" I should add that any fruit or vegetable grown carefully and picked when just ripe deserves attention. Memories of great meals in Sardinia - bottarga sprinkled on pasta, paper thin "bread" called Carta di Musica - are replaced by a delightful dinner tonight on my return to Rome in a restaurant near the Campo di Fiori where I had the perfect Roman dish pasta vongole followed by Osso buco.

Oh but read Abraham Verghese book Cutting For Stone - my companion - along with Roberto - on the excursion to Sardinia

Jam Sardinia - figi di India

Figi di India - cactus pear jam - for breakfast - an inspiring way to begin the day and stay in Sardinia. The recipe does me no good in Cambridge except as inspiration. I found a fellow jam maker in Iola, the owner of the bed and breakfast in Dolianova just north of Cagliere on the Island of Sardinia. She immediately asked "se usa pectina?" with a frown after giving her my Bonnie's Jams card and when I answered "certo no!" the exhale of relief was evident and then disparaging remarks flew back and forth about the uselessness of such jams. Her jams are kept in tiny round bottles and lovingly brought out for visitors in the morning along with the local bread and butter.

overlooking the Colosseum

Antipasti from Maureen's class with a little prosecco while sitting on her terrace with Franco and Roberto as the sun fades from the walls of the coloseum was a good beginning for our Roman stay. The intensity of the tastes of good ingredients means that simple food is magnified to majestic levels. Each fruit and vegetable must be grown with great care because they only taste this way from farmer's markets in Massachusetts in August. Maureen buys perfect tomatoes from an intense man who sells at leave 30 varieties and will only sell the chosen variety after establishing the recipe. So the pomodoro with Mozzarella was perfectly matched as was the tomatoes cooked with fageole - these long flat and green. The pointy pale green cauliflower simple cooked in olive oil I wanted to drink followed prosciutto with melon and then I lost track. No jam yet - but Sardinia is next.