"Likes" deleted- oh no; more jam; query

Dearest readers, It appears that the only lasting loss from our server outage two weeks ago is that all my facebook "likes" were erased. Now just DH and I like me. Good grief. If you would be so kind, "like" me again. See? That little button over to your right? You got it! Many thanks! The rhubarb-strawberry-orange jam is absolutely delish, and as soon as I finished up with it, I started in on a batch of strawberry-vanilla jam, using the rest of the berries I bought at yesterday's FM. It's macerating now, and I'll can it tomorrow. So.much.fun!

I'm readying myself (read: sucking caffeine) to stay up late at my photog class and in the meantime have a real question for you: why do seemingly all men know how to coil extension cords such that they never kink or twist, always hang nicely and stay put? I practice this on a not infrequent basis and just really can't seem to master this skill in any way. Yesterday, all my dishes from the lunch I recently catered were returned to me; I'd brought a double hot plate and extension cord to keep the jambalaya warm, and darn if the returned cord wasn't perfectly wound. I am totally a "girls can do ANYTHING boys can do" kinda gal, but truly, this cord business vexes me, and I feel pretty sure that some guy tidied mine before its return. Hmm...

Gnudi and pie, go buy this wine

What a luxurious dinner we had and dessert we will enjoy. The mushroom lady at the FM today didn't have chanterelles but thought maitakes and creminis might be a good approximation. They were yummy but creminis throw off so much water, and as Nancy calls for nearly a cup as well, I think ultimately there was a bit too much. The end result needed a fair amount of salt, but the gnudi were wonderful, so light and airy, and I was happy for the baby spinach's inclusion.

A dear friend spent the day cooking a major birthday dinner for her husband. For dessert, she was making two of my lemon meringue pies, and I was very happy she did because her questions showed me that I needed to clarify the recipe. To do so accurately, I made a lemon fluff pie too! T is so excited!Lastly, I simply must tell you to go to www.lot18.com sometime in the next 11 hours and order some of the Leone d'Oro Vino Nobile di Montepulciano. We bought two bottles a while back and ordered 6 more today. It is so smooth and lovely, a great wine for this price-point!

Blog good as new, fresh pasta with leek confit, kale and Bucheron

My tech guy (aka my husband) imported the remaining posts that were omitted during the latest servergeddon. So, as you were probably dying to look anew at all the recipes and pretty pics, funny tales and fabulous writing that went up during that blackout, you may now do so. ;) I am tired.

Today was lovely but nonetheless, I am so tired. We're making fresh fettucine, and I'm using a the extra leek confit from all those tarts on Thursday + the extra Bûcheron + some Red Russian and lacinato kale from the garden. Yum. I cooked the greens in some whey, added a bit of red pepper and the slightest, tiniest, sprinkle of nutmeg, and chilled a nice rosé. Was Bill Maher on vacation last night? I think so. Boo. In any case, I think I need to get to bed early.

Tomorrow, I'm going to the Food in Jars demo at the Dupont farmers market -yay- and will get a good supply of yummy stuff to cook this week. Ooh, off to sauce the pasta!