It's been awhile since I wrote last. No reason, really; I'm still cooking a lot, but somehow none of it made it here. Honestly, I'm not really sure why. Let's fix that shall we?
Some time ago, my friend Alexis began posting about Pomona's pectin. I had trekked out to Alexis's house last year to teach her how to make jam and while it was gloriously fun, Alexis pointed out how much sugar my
Some time ago, my friend Alexis began posting about Pomona's pectin. I had trekked out to Alexis's house last year to teach her how to make jam and while it was gloriously fun, Alexis pointed out how much sugar my
