Happy birthday Julia Child!!!

To the queen of all kitchens...
Thank you for all the yummy food and memories you brought to us.

Happy Valentine'SaturDay

How will you celebrate the day? 
This isn't necessarily that silly Hallmark holiday ... but it's Saturday!
A terrific day to treasure and celebrate.

I've never been crazy about this holiday, but i can still have fun with it...

This looks like a good way of starting the day.

Yes... i'll have to add this to my origami repertoire. 

And don't forget...

When life throws you a gorgeous sunny day...

... you have to grab it and run to Santa Monica!

I have always loved the Santa Monica pier.  Late today i decided to go with my mother for a ride to the beach and stop at The Lobster - it's one of my favorite spots for a glass of wine, some great oysters and muscles (i know - how do you eat shellfish when there's not an "R" in AUGUST?) and just watching all the activity - especially if you're lucky enough to snag a table by the window.

The "big wheel" at the SM Pier

I hope your day was as spectacular as mine.

... so G-d Made a Dog

This is an absolutely precious remake of Paul Harvey's, So G-d Made a Farmer.
 

Enjoy!

Jammin! Go fig-ure.

Fresh fig jam

I've often thought how fun it would be to make jam.

1. the choices and combinations are endless;
2. i love the idea of using fresh fruits (especially summer fruits) and enjoying them all year long; 
3. how wonderful to make something delicious, made with love and enjoy it for weeks or months to come; and
4. probably my favorite reason -- those cute hats and bows that you can do to decorate the jars!

Sweet and delicious mission figs

 So a few weeks ago i decided i would make a fig jam since i so love figs and they're in season right now. I kept thinking a fig jam with balsamic vinegar and vanilla would be good. Although it has no vanilla, i was leaning towards Thomas Keller's recipe in ad hoc at home.  In fact, last week i was in the Santa Ynez Valley and found a fun little olive oil and vinegar store.  The store was darling - about the size of my kitchen (tiny) and you could sample the various vinegars.  I immediately saw a balsamic with vanilla and fig and had to try it.  YUMM!  This was the best.  It was also aged 18 years so it was nice and thick.  This over ice cream or grilled stone fruits would be wonderful.  Or even on a piece of french bread.   And if you still haven't figured out how much i enjoyed it, let me tell you that straight from the little tasting cup was perfect for me.  The deliciousness of this vinegar confirmed that i had to make a vanilla balsamic fig jam. 

Other than adding a vanilla bean, i stayed pretty true to Thomas Keller's recipe from Ad Hoc at Home. Let me tell you, this jam came out absolutely DELICIOUS!!! It would be wonderful with goat cheese, on a slice of toast, or just a spoonful out of the jar.  Perhaps even on a piece of turkey.

Figs and company macerating before turning on the heat.

And i had a lot of fun with the fabric and the bows.  I'm really looking forward to giving my mother a jar.  She's the ultimate fig lover, and taught me, whether a fig newton or a fresh fig, they're all pretty delicious!

Ingredients -

• 2 pounds of fresh figs (i used mission figs)
• 1 lemon (both zest and juice)
• 1 vanilla bean
• 1-1/2 cups of sugar
• 1/2 cup of balsamic vinegar
• 1 teaspoon of black peppercorns tied in a sachet

Mix all ingredients in a large pot and put on medium-high heat on the stove.
After the mixture comes to a rolling boil, turn the burner down and simmer for 20-30 minutes, or until the consistency is syrupy.
Remove from the heat use an immersion blender to chop up any large chunks, then pour into sterilized jam jars.
 
That's it for the cooking... now you get to find cute ribbons and fabrics and go to town.

I'm looking forward to making more jams.  In fact, next on the list is a blackberry bourbon jam that Laurence's name on it!