I'm alive!!
I know I'm letting this blog rot.. big time. But I have my reasons*.. and also, like always, I'm busy.. Which basically just means that I have work - which is really a good thing! - and also that I'm not too good at managing my down time around hobbies, life, and coming up with blog posts. But I'm not gonna ramble about that, since nobody is holding their breath to read me here..
I wanted to make a quick and maybe a bit underwhelming announcement about the calendar... Let's just face it, I don't know if I'll ever sale prints again ;) It really does not fit into my current schedule. And coming up with a paper calendar felt so intense.. So time consuming. So.... I'm not going to! I need to stop feeling guilty about what I decide to do, and not do. I'm at such a sweet spot in my career where I can finally decide what I'm doing... I should just embrace it! So, I will probably make monthly desktops like I did for 2013. Stay tuned, if you have been enjoying those.
But in the meantime, I cooked marmalade for the first time ever this morning, and it's delicious. I shared a photo on Instagram and someone asked about my recipe. I thought I'd quickly share it here!!
Orange & Pomegranate Marmalade
I started with
this recipe from Ricardo. But since I could not follow a recipe properly to save my own life.. I modified it quite a bit.. So here is MY recipe ;)
- 3 big oranges
- the seeds of half a pomegranate
- 2 cups of sugar
- 2 cups of water
First of all you cut off all of your orange peels with a knife, and try to dice the oranges using just the flesh. Make sure you keep as much of the orange's juice as possible.
Slice your peels thinly and blanche them. (put in fresh water and bring to a boil, strain) Repeat that 3 times. It's suppose to take care of the bitterness. I find that the end result is still a bit bitter, but just the right amount of it.
Then, add your orange flesh, the pomegranate seeds, the sugar and the water to the peels. Bring to a boil again. Reduce heat to medium and let simmer for 1h30. Stir often and keep an eye on it so you can make sure you get just the right thickness. You can always do the cold plate test.. but frankly I never really get it..
I also added some star anise and a cinnamon stick. I didn't let them in there for the whole simmer, the taste would have been overpowering. I just tasted from time to time, and removed them.. maybe 45 minutes in? And THAT'S IT!! Not that complicated. Slightly longer then regular jam.. but seriously.. it's pretty good... And citrus will be in season for a while ;)
You can see the quantity it made.. If you'd like to make more, just double the recipe!
Jams always make nice gifts. Maybe bring a pot next time someone's having you over for dinner?
*Subject for a whole other post...