Friday, October 3, 2008

everything in transit - the kitchen dilemma.

dear real life friends on the interweb,

with the exception of square-cesca, it has been a long long time since we have been posting. to be honest, i think about it every three days or so and make notes to get my shit together and do a little something something. but i don't and you don't and i fear that we are falling off what was once a very good bandwagon. so here i am, writing an e-apology to no one in particular but maybe to the concept of our technological mystical recipe circle. no more, she says! i find it very hard to feel comfortable in a new kitchen with new tools and new space (moving is the worst) - i know, i know. excuses. but seriously. i have been suffering from very poor motivation and inspiration with all food-related things these days. so let's get this show on the road, a'iiight? to quote my mother circa 3 minutes ago, "it's 5 o'clock and time to rock!" thanks.

the only thing i can offer at this time is... well, actually, it's pretty fucking good. rico and i made what will only be called "black velvet compote". mysterious? sultry? romantic? AFFIRMATIVE! i had no idea that this kind of apricot even existed until the one and only rico snogger dumpster'ed a bunch of super ripe ones from the goldmine of all dumpster-ing locations, jean talon market. so in a very large soup pot in a familiar kitchen with familiar things (saint joseph apartment), we sterilized 4 jars with proper canning lids. then, we sliced and diced all those black velvet apricots (i am still so fascinated by these. if you feel like wikipedia'ing these tasty delights, please do it. and tell me all about them. but i'm too tired for that kind of quality research for the post right now). because we wanted to make a lot of jam and only had something like 9 apricots, we also chopped up a whole bunch of juicy quebec peaches (at least 20). in the large pot on low/medium heat (but high heat in our hearts), we combined all of the fruit and let cook, stirring occasionally, for about 2 minutes. then we added 1/2 cup of sugar (a little more if you like it stickier - this version makes a fairly loose, chunky, real fruit compote), turned the heat to low, and let simmer for a bit more than an hour. when the jam appears to be doing what it should do, add the juice of half a lemon (or more, to taste), and let it simmer for another 5-10 minutes.

when all is said and done, put your jam into the sterilized jars (it will be very hot - this is good for the sealing process) and put them into a pot of boiling water for about 5-10 minutes until a seal is created (you will know when the top of the jar doesn't pop up anymore when you push on it).

the end!

note: you can make compote with anything you've got following those general guidelines. it is very easy and tastes about 700 times better than buying it at the store.

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