{just for you} thanks teach!

a sweet 8 year old had to wish his teacher happy birthday today!

a note was written

and a gift given!

ps. I dumped a whole tray of cupcakes on the floor last night. Ruffer snuffer I exclaimed. In the middle of my fit I thought how lucky I was to even be able to make cup cakes... perspective. I am grateful for teachers who care and kids that care enough to give!

chocolate cup cakes - a good recipe from Martha Stewart here. I am still searching for the perfect chocolate cupcake!

{just for you} honey-preserved meyer lemons

I am at it again. This is going to be my year of jarring-up, pickling, and preserving, I tell you. Jams, jellies, pickles. The citrus right now is so beautiful. I stumbled upon some meyer lemons the other day and bought them. I love meyer lemons. Then I remembered a recipe that I wrote down about preserving clementines. I changed it a bit added those lemons and a touch of thyme and voila.

honey-preserved meyer lemons by ann west

1 cup honey

3/4 cup sugar

3/4 cup water

1 small cinnamon stick

4-5 meyer lemons (seeded)

fresh thyme

Bring the water, honey, sugar and cinnamon stick to a boil. Gently add your meyer lemons and a few sprigs of thyme. Cover and simmer for 8 minutes or so. Remove it from the heat and cover and let sit for 8 hours or so.

Gently spoon the lemons into your preserves jar. Bring the leftover syrup back to a boil for 3 minutes or so. Then pour over the lemons. (you might want to add another spring of thyme. Let cool to room temp, seal and put in refrigerate for a week. Should last for up to 3 months.

Now the question is what do you do with meyer lemon syrup???? Drizzle it over goat cheese or a brie, black berries, add it to a drink, glaze a ham, lemon chicken.... I don't know. Maybe just look at that wonderful yellow color and feel happy! enjoy.

Would make a great gift!

{just for you} i picked a peck of pickled peppers

can you say it 5 times real fast?

I love pickles. All types kinds and flavors. Pickled peppers, beans, okra, onions, carrots... really all of it. When I was a kid I used to hallow out dilled pickles and stuff them with cheddar cheese. Weird but really good! These pickles are cut thick for snacking on and they have quite a kick - so watch out and adjust for your taste.

I was at a party and one of my friend who is from the New Orleans area brought some pickles that she had made by re-pickling dilled pickles. They were soooooo good. I took her basic recipe and added my own touch. Unfortunately (being my first time) my measuring consisted of a little of this and a little of that but I don't think you need to be exact here. This may be my year to pickle so look for more upcoming pickling ideas! enjoy!

spicy icebox pickles by ann west

14 - 20 pickling cucumbers sliced thick

(cut the ends short and toss them - no one ever eats the ends)

1 onion sliced thin

4 - 8 cloves garlic

4 or so jalapenos cut thick (optional, this is if you like them with a real kick)

1/2 jar tabasco sauce

white vinegar to cover

1-2 tsp dried dill

3 or more cups sugar

1/4 cup or more salt

fresh ground pepper

Mix it all together. The sugar will take some time to dissolve. I stirred often until it had dissolved. Taste the marinade and make your adjustments. Then stuff the pickles into jars with liquid to cover. Refrigerate for 2-3 days. They make fun gifts for friends. enjoy!

{delightful} - Kitty's Hot Fudge Sauce

I have the bug. I have been in the kitchen doing my thing. Prepping for Christmas Eve, cookie decorating, and making some other fun stuff - hot fudge sauce, pickles, and gumbo. - Now what a combo. Tonight we are together as a family for the first time since the kids got out of school on Friday. I think we will have our gumbo, eat cookies - possibly dipping them into the fudge and go look at the Christmas lights in the area. Maybe rent a movie or just hang out. Easy, fun and warm... family!

kitty's hot fudge sauce

in a double boiler melt:

6 squares unsweetend chocolate

1/2 stick butter

3 cups sugar

3 tbls corn starch

pinch of salt

stir and let the sugar start to melt then stir in:

1/2 cup corn syrup

1 can evaporated milk

1 tsp vanilla

Just thinking this might be my great grandmothers recipe. I will check on that and give credit where credit is due. Enjoy!

{just for you} j'adore

as the title says... i simply adore these!

La Tur is a beautiful creamy (goat, sheep and cow milk blended) cheese. It has a light rind, a very creamy center and a wonderful punch. You will love it. The honey I discovered a couple of years ago and I still go back to it. It is thick and so sweet but mellow too. It is great warmed slightly and paired with a cheese like La Tur with some delicious almonds and prosecco. Yum!

toodle-oo!

{just for you} - granola to share

I think granola is one of the best gifts to give. I have been know to make some bags out of parchment paper and tie it with kitchen twine - darling. Who wouldn't want to receive something like that. This is a great treat to give over the holidays when we are inundated with sweets. Kids love making this too. enjoy!

great granola by ann west

3/4 cups canola oil

1/4 cup honey

1/4 cup pure maple syrup

1 cup brown sugar

1 tbls vanilla

1/2 tsp salt

8 cups old-fashioned rolled oats - not instant!

1/2 cup or so sunflower seeds

1/2 - 3/4 cup sweetened flaked coconut

1 c almonds roughly chopped

1 cup dried apricots - chopped

3/4 cup dried cherries - chopped

1/2 - 3/4 cup golden raisins

sesame seeds (optional)

pinch of cinnamon and nutmeg

Preheat oven to 325 degrees. In a sauce pan heat the oil, honey, syrup, brown sugar, vanilla, and salt. Stir until sugar dissolves. In another large bowl combine the oats, sunflower seed, coconut and almonds. Pour the warm mixture over it and stir. (warning don't add the fruit yet it will burn and stick). Spread the mixture on a jelly roll pan lined with parchment and bake for 20 minutes stirring several time. The granola should be a deep golden brown. Cool and then loosen with a spatula. Cool completely before adding the fruit. Toss together. enjoy!

{companions} orange honey butter

photo by ann west

orange honey butter by ann west

I have always loved honey butter. I love it with rolls, biscuits ... i will slap it on a saltine. There is something about having it all mixed together - like it is almost icing but not quite. I like this recipe because it reminds me of the yummy orange rolls of the South. All good.

1 stick sweet cream butter soft

1 - 2 tbls good honey

zest of 1 orange

1 tsp orange juice - fresh

Mix together until creamy and butter is completely blended. Adjust sweetness and place in refrigerator to firm up. Serve and enjoy. If you are like me you will run out of things to spread it on.

{companions} fruit jam

It is raining today. Has been for three days. Refreshing and now getting a little old. Summer is gone and here comes the fall. My family, particularly my youngest has been asking for biscuits lately. I love a good biscuit, flaky, buttery and warm. After a trip to the farmers market I was inspired to try my hand at making jam. It turned out great! I made peach and blueberry - they didn't last long. My mother-in-law used her peach jam on ice cream - yum. Another toast to summer.

fruit jam by ann west

2 1/2 - 3 lbs peaches pitted and sliced, or blueberries or blackberries... add in 1 1/2 cup sugar and a squeeze of fresh lemon juice. you might also want to try adding in 2-3 tbls prosecco (or just have a glass while you are cooking), lemon zest, pinch of cinnamon. cook the fruit and sugar until a syrup forms. Let it cool slightly and jar (leave room at top of the jar for expansion from the heat) then cool completely. Keep refrigerated for a month.

[have you read the book Jamberry? a children's book that truly inspires jam making]