On what was supposed to be a quick run to the market to pick up dinner, I came upon the most luscious marionberries. What are marionberries, you may ask? The marionberry is a hybrid caneberry related to the blackberry that was developed in Oregon state. These berries are really popular in town for having the punchy flavor of an amped up blackberry with a tart edge.

Even though it was getting late and I had an early start the next morning, I managed to water bath can a few jars of marionberry jam before collapsing for the night. But oh was my morning toast delish!



[1-2. c. lynn]

While canning the salsa verde, I pickled some radishes. Aren't they pretty in Weck jars?

[1. c. lynn]

I picked up a packet of kitchen labels today. They are adorable! I'm sure that they will come in handy someday soon.

[1-2. c. lynn]

I had been putting it off for long enough. Every time I entered the grocery store or grazed the farmer's market, I had put it off—grabbing only a single carton of strawberries for shortcakes, our morning cereal, atop Greek yogurt and honey, chopped into a salad—but never enough to make jam.

I knew I wanted to make strawberry jam the second I tasted Oregon strawberries while brunching at Accanto in northeast Portland. Their homemade jam spread over a salty, crumbly scone with ease and tasted like the wild summers of my childhood. In an instant, I was taken back to summer mornings spent barefoot in the garden sneakily eating the strawberries while I was supposed to be gathering chives for our breakfast eggs or tomatoes for our open-faced bagel sandwiches. My father would grow these tiny little strawberries of Polish origin that were about the size of my fingertip and that were sweeter than any other berry I had ever tasted.

And so finally, I borrowed a stock pot from a friend and made my move, just in time for the peak of season. (Strawberry season, after all, did come later than usual due to a very rainy spring.) Thank goodness for Eugenia Bone and her book Well Preserved, because with its help I made a delicious batch of strawberry balsamic jam that will be perfect for toast, pancakes, and future cheese plates.

[1. & 2. c_lynn]

A is on a photography expedition for the next two weeks and I'm on my own for Valentine's Day. Luckily, I've invited some girlfriends over for dinner and movies. Another treat that I've planned on, is sending everyone home with some of this. The ingredients for Luisa's take on Nancy Silverton's Hot Fudge Sauce has invaded many grocery lists, and now it has made its way onto mine. (Even Bon Appetit had blog envy!)

A look at the shiny, rich color and I just swoon. I also love her use of Weck jars to style the hot fudge. Made in Oflingen, Germany, you can buy Weck jars from Heath in Sausalito, but with some luck, I found a better selection of Weck styles online at this home-canning website.

Happy Valentine's Day to us!