I was reluctant to make strawberry rhubarb jam. However, after my attempt at making just rhubarb jam, I knew I needed to explore adding something else to rhubarb. Rhubarb jam alone doesn't pack much flavor. It doesn't make for a good jam in the morning on toast. It is sharp and citrusy, but that's about it. By adding the bare minimum of strawberries, I was able to round out the flavor of rhubarb without losing the wonderful essence of rhubarb that I love. This recipe is so delicious. If you have a hard time finding 10 pounds of rhubarb, look at my notes below.
April is the time of year that we get strawberries in the grocery store for $1.25 - $1.50 a pound. I wish I had access to local Utah strawberries, but people just don't grow them here. I won't complain, because Utah is more known for our raspberries!! And we have tasty raspberries. Here's my recipe… Continue reading Strawberry Jam
https://handmadephd.files.wordpress.com/2016/12/fettuccine-alfredo-000059265910_xxxlarge.jpg Have you seen the movie, The Holiday? Not sure where the "Christmas Fettuccine" joke comes from but I thought since Christmas is just around the corner, I'd share my super simple pasta alfredo recipe. This recipe is fantastic especially if you add some fresh arugula or spinach, sautéed mushrooms, and bacon!
It is that time of year that I crave soup for dinner. Here's a classic we all grew up with, tomato soup with grilled cheese. I love the creamy version of the classic tomato soup.
Another favorite pie of mine is pumpkin pie! I've perfected the recipe years ago and would love to share it with you! Earlier this year, we received a bounty of fresh pumpkins from our in-laws. We roasted and pureed the pumpkins, divided the puree into 15 ounces, and froze it in ziplock bags. This has been a… Continue reading Pumpkin Pie from Sugar Pumpkins