by Renee Pottle | Jun 14, 2013 | Baking, Recipes From the Garden
The rose petal jam recipe from the other day was so unusual, I was inspired to find other ways to use the jam. My first thought was cream puffs. Not sure why as I am not really a dessert cook. But I pictured light cream puffs like my mother used to make filled with a... 
by Renee Pottle | Jun 11, 2013 | Canning and Preserving, Jams
Do you ever feel that you were born in the wrong century? That you have an appreciation for simple times, simple tastes and handcrafted items that just isn’t common today? Me too. Whether it’s due to ancestral memory, reincarnation, or just the result of... 
by Renee Pottle | Mar 27, 2013 | canning, Canning and Preserving
Today Lizann Powers-Hammond and I continue our discussion about the Master Food Preserver Program. Lizann is the Regional Specialist for Washington State University Benton County Extension. She has been teaching the Master Food Preserver Program for 23 years and has... 
by Renee Pottle | Mar 25, 2013 | canning, Canning and Preserving
Recently I was fortunate to interview Lizann Powers-Hammond, Regional Specialist for Washington State University Benton County Extension, about the Master Food Preserver Program. Lizann exemplifies the title of expert. She has earned several degrees; BA Vocational... 
by Renee Pottle | Mar 18, 2013 | Canning and Preserving, Jams
Moro oranges, more commonly known as blood oranges, are a tangy member of the citrus family with a ruby red flesh and juice. They are only available a short time of the year, but right now they are plentiful. Originally, blood oranges came from Sicily, but those...