FoodPress

My least favorite side on the Thanksgiving spread was once cranberry sauce. Then it was my turn to prepare this giant feast. Being the budding foodie that I was at the time, I tweaked all the recipes with new ingredients and flavors that peaked my interest. Three years later, I can’t seem to get enough of these things on Thanksgiving, and (gasp) I may make them again. This side dish/ leftover tastes great on bagels, oatmeal, yogurt, and just as is by themselves.

A few weeks ago after a, do forgive the pun, fruitful trip to Michigan, my kitchen became jam central. For three days and nights I peeled, pitted, sliced, macerated, stirred, simmered, and ultimately canned my way through nearly fifty pounds of fruit. When it was over the kitchen floor was shiny and sticky, and I added sixty-five jars of jams, preserves, conserves, spoonsweets, and compotes to my basement larder.

Hi bloggy world! Hi, hi, hi! Sorry, I’m really excited to be writing a post. I’ve missed this! And I know, I know, we JUST covered pesto like two posts ago, but this is different. Really. I promise! First, let me rewind a bit. This past week and a half, my mom has been visiting me. We decided to hit ‘em up style this trip, so we basically ate our way through my dream restaurant list in the NYC area.

This salsa recipe arrived in my kitchen due to my complaints that I had more radishes and habanero chile peppers than recipes to use them. My dear friend Rosalynn, who is from El Salvador, listened to my litany. Then she tilted her head to the side as she asked, €œToo much food, how does one have too much food?€ I blushed and lowered my eyes. Hastily I explained that radishes and habanero chilies are not the sort of surplus foods that one can binge upon easily. She promptly agreed.