julia. its 2:30 in the morning. you need to wake up in a couple hours. why can't you just shut your eyeballs and drift off to sleep.
i don't know, i just can't.
maybe it's because i can't stop thinking about those amazing heels i just bought and how i definitely probably should not have. woops.
they were screaming at me. i saw them first thing and then they haunted me all day.
they needed to be bought. by me.
but alas, now i cannot stop day-dreaming about them when i should be night-dreaming
I NEED TO BE NIGHT DREAMING
i made this this morning before i spotted the insomnia causing shoes.
lemon vanilla jam.
ooooo man. check out this jam. this jam is definitely my jam.
orange marmalade is kinda getting old.
<not really. i love orange marmalade>
but still, make this jam.
bah bah boo bang bah boo. the beats from my jam (session).
it's late. i feel weird.
do you have lemons? thin skinned ones?
vanilla bean. check
let's make jam.
Lemon Vanilla Jam
adapted from Falling Cloudberries. its a beaaautiful book of greek family recipes.
i'm in cookbook love with it.
6 thin-skinned lemons
5 1/2 cups sugar
a vanilla bean, splitted lengthwise
wash and slice the lemons finely. get out all the seeds. put them in a big pot with 5 cups of water. bring to a boil and then simmer for 45 minutes to an hour until they're soft. then add sugar and vanilla bean and simmer for another hour. test the consistency by spooning a little into a bowl slide down with a little resistance like jam. spoon into containers. if you aren't canning them up then use the jam within the next week. to vacuum seal, put jars upside down and cover with a dish towel and let completely cool, by then the top should be bubbled out a little and all sealed up.
eat it with goat cheese. or in little tarts. or on toast with butter. your fingertips.
grilled brioche with ricotta!...i'm getting ahead of myself.