Awesome class

Thanks to Twins Ace Hardware for hosting me this morning! I loved teaching Canning 101: Rhubarb Ginger Jam. Thanks also to everyone who came. You were a great class with excellent questions!!

Shrimp, grits, jam

I was so pleased to see that my Springtime Shrimp and Grits was chosen as a Community Pick on Food52 this week in the Your Best Scallions contest; the review is very flattering, and if Sam Sifton ever tried and liked one of my recipes, I'd be over the moon. Whilst reveling in that bit of praise, I made some rhubarb-ginger jam. I'll be teaching this recipe on May 17 in Fairfax so wanted to do a trial run and also replenish my personal stores which have long been gone. It is such a lovely jam, in both color and flavor, and I feel ever so excited about the advent of summer, in part because it's such a mad season for canning!

Great class, rhubarb ginger jam

This morning I had the absolute pleasure of teaching a canning class here at home. Five women, some I knew, some I'd not yet met, came over, and together we made Rhubarb Ginger Jam, a new concoction of mine. The bread I started yesterday rose beautifully both times and baked up nicely this morning; I popped it from the oven just before the group arrived, and truly, the smell of fresh bread in one's home almost can't be beat. I subbed white whole wheat for the AP flour, used active dry yeast rather than instant,  and did knead the dough for about 3 minutes before putting it into the pan, which I'd greased with olive oil rather than butter. Simple, quick, and a perfect base for sandwiches -hence the title- and jam tasting!

The jam was a hit with all, and the tasting was great. We must have sampled at least 10 different items ranging from oven-roasted tomato to apple chile chutney to plum basil and on and on. It was an absolutely delightful time!