What have I been doing since I’ve been away? Well, for starters, I tried my hand at canning. My first attempt (notice I said “first”. I have plans.) was lemon lavender marmalade made with lemons from my front garden. I devoured a lovely lemon marmalade at Susan Feniger’s restaurant the other day – used as a bed for a top sheet of sour cream and a duvet of Ukrainian dumplings. Delightful! It had pucker-worthy tartness (too much for toast alone) and a clean brightness.
My version needs tweaking – a thinner slice on the rinds, a bit less sugar and more lavender. I think I might try canning chutney this weekend.