It's Summer Time
Despite the fact that in San Francisco summer is a time of fog and chill (at least in our neighborhood) summer is upon us. I know this because Sarcasm Girl went off to A.C.T. to begin her six-week intensive theatre program, and Emphatic Girl is still asleep at 9:27 (Pacific Time). EG's day camp starts in two weeks, so it's just me and her for the next coupla weeks. I will doubtless not get as much writing done as I should/want to. Perhaps the fallow time will prove useful. In the meantime, maybe I'll make ginger peach preserves again.
posted by Madeleine Robins at 9:25 AM
7 Comments:
My usual custom is to go out to a coffee shop--we have a fabulous bakery/coffee place two blocks away, and a nice cafe another block from that. And EG is now getting large enough so that I can probably leave her alone for an hour or two. It's just that she wants to plan every day to a faretheewell, which doesn't leave time for Mama Goes and Writes Time. But I' working on it.
The file wouldn't work, as the bars are all in my head.
Peach/ginger preserves recipe, please?
Good luck with the summertime.
Um...I generally make peach preserves and put in too much fresh ginger. I am of the belief that too much fresh ginger (or, when baking, too much powdered ginger) is only enough. I'll see if I can find the recipe I adulterated last year.
Is the fresh ginger minced, julienne, or in slices?
Julienned or in thin slices. But with enough body to the slices so that you can bite into them. Did I mention my fervent belief in ginger as a miracle food and yummy thing?
I am with you in all ways. When I worked for a workstation company, //ginger was the name of my system. I ate it in all forms through two pregnancies; it was one of the few things that really tasted good.
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