In the slight chance you missed BUST’s October/November issue, Lisa B. did a fantastic feature on canning that inspired me to do some canning and preserving of my own! This raspberry, fig and port wine jam was a huge hit at Christmas. Making it was so much easier than I thought it’d be and made great gifts. And although the holiday season is just about over, it’s always a sweet idea to have some homemade jam on hand for fresh baked muffins and biscuits. If you missed the October issue, no worries, you can still get a copy in the Boobtique. In it you’ll find all the steps and tips necessary to making your own yummy canned goods. And P.S., you may have noticed that the label in the pic says by Sonrisa, that’s me! It’s a nickname some friends gave me a couple years ago. Now can it!
Years ago when I lived in Paris, one of my favorite resto’s was this weird Fondue place called Le Refuge des Fondus in Montmarte. It’s dingy and has long communal tables and the only thing on the menu is Fondue, and wine served in baby bottles! Classy. It’s a real tourist trap, but loads of fun, and now there is one opening in NYC, right in my neighborhood! I do love cheese, so I’m super excited to try the copy cat Cave des Fondus, located at 20 Prince Street ( at Elizabeth). it opens today, so I’m sure to hit it this weekend and report back soon. NYT
Now that the cold season is upon us, it’s time that I share my very favorite cold-fighting remedy with y’all: the amazing super-easy magical garlic soup! My BFF told me about this at least 15 years ago, and I’ve been making it ever since whenever I come down with a nasty case of the sneezies. The basis of its magic is the fact that it’s a pain-free way to get a ton of raw garlic into your system, and, according to garlic-central.com (garlic-central.com??!!!), ‘Scientific research has shown that people taking garlic can suffer less from colds than a control group. There is also plentiful anecdotal evidence that taking large amounts of garlic at the onset of a cold can reduce the time taken to recover. ‘
Read on for the recipe…
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With Field Guid to Cookies:How to Identify and Bake Virtually Every Cookie Imaginable (Quirk Books ), you’ll discover more than 100 cookie recipes as well as their back stories, trivia, and step-by-step instructions on how to prepare, bake, serve and store your creations. This handy pocket reference covers all your faves-including drop, bar, piped, rolled, puffed, sandwich, savory, and molded varieties-and spices up the mix with exotic cookies from around the world. Field Guide to Cookies is the first book by Bay Area babe Anita Chu, a food writer, stylist, and photographer who regularly channels her love of baking, writing and picture-taking into her award- winning website Dessert First.
BUST is giving away 10 copies!
Enter here!
This is the Marg-a-rama, a home margarita machine. And it’s mine! Given to me by my big brother for my birthday, this baby is 60 watts of party! You just dump in the booze, mix, fruit, and ay carumba, it’s like having my own personal Chevy’s in my kitchen. But what’s fascinating/distrubing about the Marg-a-rama is that it has two outlet chords: one is just a standard plug, but the other chord is an AC adapter for your car! I think it’s meant for tail gate parties, but just the thought of toting a margarita machine in the passenger’s seat is kind of weird. Although I am tempted to call up a car service just to have them park in front of my apartment and use their car’s cigarette lighter for 6-8 minutes until the ice and mix is thoroughly blended.
