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Another shot from last week’s visit to the farmers market.  And a bonus pic of some red turnips.




Whenever we have friends visit from out of town, we inevitably take them to Pike Place Market.  It’s one of the quintessential Seattle stops for every visitor/tourist, but surprisingly, it’s one that never gets old.  Every time we go, I always remember how much I love the Market, and I always wonder to myself, “why don’t I come here more often?”  Yes, the produce is a bit overpriced, and it can be painfully crowded (especially if the weather is nice and/or it’s the weekend), but it’s still a pretty cool place to walk through since it’s almost always a little different every time I go.  I’ve even toyed with the idea of trying to visit every single eatery in and around the Market over the course of a year and blogging about it.  Maybe someday.  Might need to win the lottery first.

On this day, it was a bit gray and rainy (as usual), but seeing these gorgeously vibrant raspberries was a nice reminder that spring is coming…eventually.

Canned quartered peaches (left) and peach pie filling (right)

Continuing on my crazy canning kick, I decided to take advantage of cheap peaches and made up a large batch of peach pie filling and then just canned the rest mostly whole, in juice, for my fruit-crazy daughter to eat this winter.


From left: row 1, roasted red pepper spread; rows 2-3, strawberry-vanilla jam; rows 4-5, mango-peach chutney.

One thing I am absolutely loving about living in the PNW is the amazing produce to be found at every turn!  Yesterday, Troy took the kiddo out and about for most of the afternoon so that I could have a crazy canning spree.  I loaded up on red peppers at the local produce market the other day, then roasted & pureed them and stuck them in the fridge.  It took me forever to get them all peeled and seeded, but I was really glad I had that part out of the way so I could cook the recipe (from Ball’s website) the day of and can it while hot. I probably didn’t cook it down enough, since I got more than the 5 half-pints they listed, but it seemed plenty thick. I also felt it was a wee bit too sour, so I added a bit of sugar to counter it.

I had 4 lbs of strawberries in the fridge that I’d found on super sale, so when someone mentioned on strawberry-vanilla jam on Facebook, I knew I had to make it. The recipe is from my friend, Jacki’s blog.  She is more or less my canning guru. 😉

The mango-peach chutney was supposed to originally be jam, but since I lost a few peaches to mold and we had frozen samosas in the freezer, I called an audible and changed it up at the last minute. The recipe is mostly based on the one found here.  I didn’t have any peppers, plus I am a bit of a wuss when it comes to spicy stuff, so I subbed a tiny pinch of cayenne.


Blueberry Lemon Drop, from Duke’s Chowder House.

We had some friends visiting from out-of-town yesterday, so we took advantage of the lovely weather and walked over to Duke’s to have some drinks on the deck. These were super delicious and refreshing, almost like candy (yes, I like girl drinks), and since they were half-off for Happy Hour, I had three. 🙂