Too busy to blog.
My preserve business hasn't even launched yet and I'm already having a hard time keeping up. This past weekend I had an open house at the kitchen. Cookies were baked and eaten, nog was spiked and drunk and I sold many jars of preserves to friends looking for last minute Christmas gifts.
We had gingerbread men, Mexican wedding cookies, dream bars, brownies with dried cherries, pfeffernusse, jam thumprints and these jam cutouts filled with my apricot vanilla butter, plum jam and black currant preserves.
With many of my favorites depleted, I am scrambling to make more preserves. I'm working on more Pears Belle-Helene, baby agro-dolce cipollini onions, crabapple jelly and pink grapefruit jelly. I guess everybody is getting preserves for Christmas again this year after all!
Yeehaw! This year Menu for Hope 3 has already doubled the amount raised last year. You have two more days left to figure out which prize you want to bid on so don't dilly dally!