Monday, February 11, 2019

marmalade Monday

In which our plucky heroine catches up on some of the pantry preserving projects...

The second batch of marmalade is in process finished... Seville orange this time, with that wonderful edge of bitterness. When New Seasons had their big citrus sale, I stocked up on several varieties... still to come, blood orange marmalade, and an experimental batch of pomelo/rosewater/green cardamom.  There is also a bag of plum tomatoes in the freezer, leftover from last summer, and just enough for a final batch of Awesome Sauce.

The sleeves are finally finished for my future Solbein cardigan and that means the next step is knitting the yoke. Complicated, sort of fun, would have been easier if I hadn't decided to reverse the shaping and knit it from the bottom up, but I never am one to just blindly follow patterns. I might not be a fast knitter, but it will be a treat to have an Icelandic style cardigan all in indigo/denim blues. Surely when it is all finished, it will be worth the effort. Still, never again shall I pick a pattern that has most of the patterning in three colors in a row; two colors per row is pleasantly doable, three per row is slow as molasses in winter.

February SMART goals (x=extra)
1 bright feathers top for Mom leaky undersink-
2 taupe/teal feathers knit top neckline binding-
3 11 4oz jars marmaladex -
4 mushroom print blouse
x -
5 Seville marmaladex x
6 4 jars Awesome Sauce x x
7 x x x
8 x x x
9 x
x x
10 x x x
11 x x x
12 x x x
13 x x x
14 x x x
15 x x x

today's gratitude - memories of happy times... I was in school, and the northeast winters were a lot colder than they are here. My girlfriends and I would go out dancing on the weekends. The contrast between the crunch of snow under our boots and the warmth on the dance floor was enough to cause thermal shock... I remember this song


  1. I noticed that the recipe you linked specifies green cardamom pods, and that sent me to Google, which told me that there are both green and black pods. So now I'm wondering which ones I've been using all these years under the generic term "cardamom", and what I've been missing out on all these years. I will have to buy some of each and compare, I suppose.

    1. I didn't know that, but then, cardamom is not a spice I have really used. Now saffron, on the other hand, is a particular if occasional favorite. In fact, there is a local ice cream shop that makes what is probably my favorite flavor ever: "Lemon Coconut Saffron Sorbet"

  2. Cardamom, although ground, gets used in Swedish bread recipes, iirc. And saffron...I think I must use it incorrectly - or get "expired" saffron - as I've never gotten the promised thrill from it. Should investigate that ice cream shop!

    And thanks for the Patti LaBelle blast from the past! Love her.

    1. Some saffron isn't particularly flavorful, or can be adulterated with safflower, which is a similar color, but has no real flavor at all. I find the flavor to be almost medicinal, but in a pleasant way. It does need to be heated in something liquid to bring out the color and flavor. I first had it in "saffron rice" where it adds an amazing color and pleasing fragrance.