Chocolate Raspberry Jam

How do you eat it?  On a scone (or good old toast), atop vanilla ice cream, as the "J" in your PB&J, or right out of the jar with a spoon.  It is what it is.  Chocolate and Raspberries.  Maybe a little sugar.  Yum.

Spring Things and other Stuff

It feels like forever since I've written.  I used to feel this way about writing letters, but thankfully we have e-mail now, and I can sort of keep up with that.  Anyway, since the pickled eggs (NOT an April Fools joke), a lot has happened.  The Biddeford Market has gotten busier, the kids are wilder, and spring is popping up all over the place.  Here's a glimpse at what we've seen of spring so far.  Oh, and yes, next up- I'll change my banner up there from winter to spring.  I promise.

Can you guess what this is?  Auntie, you are exempt from guessing, you cheater.

How about this?  Hopefully I can keep this one alive.

Introducing... Rock, Movie Star, Lipstick, Holly-Egg-Mama, Tia, and Dave.  I prefer Dave to Tia, which is why one chick has two names.  Obviously, the Easter Bunny arrived early in the form of us driving to Andy's Agway and picking out our new little ones.

And back to "Can you guess what this is?"  I won't make you guess.  It's parsnips we found at the Biddeford Farmer's Market, brought home, and cooked up in some olive oil, cinnamon, salt, and sugar.  The girls loved these little apples of the earth.  I know, I know.  That's what the french (or is it French) call potatoes, but these actually taste a bit like apples, so I'm going with it.

And lastly, I can not get enough looks at these incredible bracelets Anne made from bicycle parts.  I'm pretty sure I'm going to end up with the purple one before the market sees its winter end.  Actually, did you know we're going to give a shot at pulling off a spring market in the same parking lot where the market currently exists?  Thursday afternoons, 3-6.  Check it out!

Pickled Eggs

We only have 5 egg-laying chickens at the moment, but with them all laying an egg a day on average, we've got plenty of eggs for our family.  So, a couple of weeks ago, I decided to cook up some pickled eggs.

Have at this funky old-school favorite.  It's the easiest little canning project you'll ever do:

Hard boil a dozen or so eggs.  It's best if they're not right out of the coop, as they tend to be difficult to peel when they're super-fresh.  Let the eggs cool completely before mixing together the following ingredients in a medium sauce  pan:

• 2 cups white vinegar
• 2 cups water
• 1 tablespoon pickling spice
• 1 clove garlic or 1 tsp minced garlic
• 1 bay leaf

Peel and place all the eggs in a quart jar.  Boil mixture for one minute, then pour over the eggs into the jar.  Seal tightly with a regular canning lid or plastic lid.  Key point on this one:  Pickled eggs MUST be refrigerated.    I can't wait to give these to my brother Matt as part of his birthday present on the 4th.  This is a guy who drinks Clamato juice straight out of the bottle, so I'm guessing he'll at least be open to trying the eggs.  

Oh, and by the way, I'm pretty sure the Easter Bunny's going to hook us up with some new baby chicks again this year.  It's something the girls have been talking about since last Easter.  You gotta love that bunny!