Let's Jam

How do you turn these beauties . . .

. . . into this pot of gold?

Of course I will share.  Too delicious not to.

Put 1 and 1/3 cups of sugar in a pot (An enameled cast iron, like this one - my fave Le Creuset pot - is good.).  Add 1/4 cup of water.  Bring to a boil, and as it bubbles, look for it to turn clear.  Once you see this clear syrup-y stage, add the fresh apricots - which you've halved, and pitted.  You'll need about 2 lbs of apricots (before pitting).  Stir occasionally, and sort of mush them with your spatula or spoon.  I don't recommend using a wood spoon, as the hot sugar liquid will pull flavor from it.  I used a silicone spatula.  Keep stirring and smooshing over a low flame for about 30 - 45 minutes.  The last 5 minutes of simmering, add 2 tbps of lemon juice.  Let cool for a few minutes before placing into your canning jars.  I filled 3 half-pint-size jars full to the rim, and a half of one for me.  Just for me!

If you can't make this, sell your kitchen.

We're all looking for easy, fresh, and healthful.  And why are we so amazed when we find it?  Are we still not over Julia Child?  Do we think cooking dinner means using every dish and pot in the cabinets?  No, no, no.  Easy lives and breathes.  Easy is waiting for us to stop running up and down the aisles in Trader Joe's and Stop and Shop - on the SAME day!  Easy does not think very highly of reduced sauces, or braised anything.  Easy is this dish.

Now, close your eyes, and recite the ingredients.  You've just seen them.  You can do it.  Eggs, basil, cherry tomatoes, and fresh mozzarella.  Oh - and I poured a little half and half on top, to keep the eggs from burning.  That is it my friends. 

Spray some Pam in the pan, then tumble your cubed cheese in there, along with the basil chiffonade, and the halved tomatoes.  Now, make some "wells" for the eggs (I made 8, and used a 9x13 pan), and crack them in there.  Pour about a half cup of half and half on top, sprinkle with kosher salt and pepper, and put in a 350-degree oven for about 15 mins.  Then put under the broiler for about 3 minutes. 

You're welcome.

The Pickle Post

In our farm share last week, is it any surprise that we got over a dozen cucumbers?  Of course not.  This is their season.  And I was waiting.  I wanted a whole lotta cukes, because I had plans.  Pickles!  So easy, and so give-able (you know I'm a food pusher).  Plus, pickles are a great way to pucker up to the heat of the summer.  You can't sweat when you eat a pickle.  If it's sour enough, all your pores will pucker! 

Here's what I did:

Quarter your cukes, and slice them so they'll fit in your Bell jars (I got a dozen for $12 at my local hardware store).  In each jar (Guess how many you can fill with your quartered cukes - I filled 6 pint-sized jars with about 10 cukes.), place a few sprigs of fresh dill, and one fat garlic clove, sliced.  In a medium saucepan, bring to a boil the following: 2 cups of cider vinegar, 1 1/4 cup water, 2 tbsp sugar, 1 tbsp kosher salt.  Boil for 2 mins.  Pour the hot liquid right on top of your cukes all tucked in tightly their jars.  Fill each jar to the tippy top.  Seal.  Cool on the counter for about a half hour, then refrigerate for at least 24 hours before crunching.