Cherries wild!! Do you remember the days of everything cherry? When every bra, tablecloth, bathing suit, and rockabilly chick was a canvas for the iconic image of a cherry? I actually never went through the phase, and I think I’m more than OK with it. I instead went through the “put a Roxy sticker on it” phase. Cool kid status, huh?
As part of what I am deeming “cherry’palooza” this is the second recipe in a cherry series of three that employees cherries that I received as part of the Washington State Fruit Commission and Sweet Preservation Can’bassador program. This black pepper and cabernet cherry jam was adapted from The Joy of Keeping a Root Cellar by Jennifer Megyesi as well as from Home & Farm Sense. A sweet and savory cherry jam recipe that pairs nicely with a mild cheese and cracker snack. To save your fingers, kitchen, and definitely a lot of time, I would highly recommend picking up a cherry stoner like the Westmark pictured below.
Reporting to you from foggy San Francisco, I have to say that every time I visit this city I question why I am living anywhere else. That being said, the beau and I agreed today that the city is a bit too cool and over the top… not to mention damn expensive ($24 for veggie curry?!). Then again, it’s not everywhere that you can find a Buddhist vegan restaurant on the water overlooking the SF marina. While I was home in San Luis Obispo last week I noticed a severe lack of pickled goods. I consulted a friend who tried to convince me that “pickles just aren’t that big of a deal here.” Not that big of a dill? Bullshiza! I guess I just assumed that because pickles are taking off like wild fire in the Northeast the same thing is happening everywhere. My hypothesis is that there just aren’t enough hipsters in SLO to support my hipster pickling/canning tendencies…