Preserves

Nonna’s Tomato Sauce

tomatoes

I have been travelling a lot in July, not so much in August. The two months had a noticeably different rhythm and a very opposite feel. July felt suspended, ethereal, with me constantly on the move and up in the air, struggling to feel settled or make sense of where I was, for I wasn’t anywhere for long enough.

August, in contrast, was a static month, and yet one full of restless anxiety, of changes, of big announcements and strict deadlines. I suppose all these factors, in different ways, are part of the reason why I have been absent from the pages.

However, I did want to share more about a short visit I paid to my homeland back in July, and to my nonna in particular. When I visited, I found her in her beloved ‘basement kitchen’ while she was jarring tomatoes and making fresh tomato sauce. Needless to say, she jumped on the chance to teach me a thing or two about canning while we chatted the morning away.

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Pickled Rhubarb


I have this thing with rhubarb. So, having covered most of the classics (rhubarb crumble, rhubarb mess, and stewed rhubarb), I began to experiment with rhubarb preserves. I made a nice jam, and syrup to be mixed into cocktails. More recently, I discovered pickled rhubarb and I was so blown away by it, that I thought to share it here.

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