Yes, I made more jam. And I am totally ok with that. You know why? I share recipes with you that I actually eat, and I eat jam. I make jam all Summer long. I take advantage of this fruit season, every one of them so in the Fall, Winter, and Spring I have homemade jam So far I have made Plum, Raspberry, Blueberry, and now Apricot. I will likely make strawberry, and peach by the end of the season to be fully crazy stocked for all of my jam…

Whenever I think of plum jam, and say it out loud, it comes with an accent. British to be exact. Not too sure why, but I think I heard it in a movie, I just can’t think of the movie. So if you know what I am talking about please let me know! Making jam is somewhat of a new love for me. But I love it now, it is relaxing and super gratifying. In the way of the process and end result. Making jam means good toast with good butter, and…

Blueberry jam is my jam. It’s a simple thing. And the simple things are what do make me happy. It’s been like that since I can remember, I enjoy the small simple things in life. A very good piece of bread, a smear of quality butter with a sprinkle of salt, and a spoonful of homemade jam. Boom, that where it’s at for me right now, and probably forever. I just took a media hiatus last weekend for my mental health. I got a…

Disclosure: This is a compensated post in collaboration with Kelly’s Jelly Oregon. As usual all opinions are my own. Thank you for supporting the brands that support NJB! I am so excited to be working with a local Portland, Oregon brand! I am partnering with Kelly from Kelly’s Jelly, made right here in our area to develop recipes using her unique jams using PNW berries. Kelly is a spicy genius that has mastered the use of the…

Disclosure: This post is sponsored by Anolon Cookware. I was given the Anolon Cookware set for review, and the winner of the giveaway will win my two favorite pots and pans from the set. As usual all opinions are my own. Good luck! It’s pretty simple, I met Anolon at BlogHer Food in Miami, and had a great conversation with the rep that was attending the event to talk with bloggers such as myself. I have mentioned several times before,…

The balance between sweet and salty in a grilled cheese. The juxtaposition between gooey and crispy. Fresh and savory, all of these are my idea of the perfect grilled cheese sandwich. This isn’t the classic yellow cheese on old school bread, which I am equally poetical about that situation. This is upping the game on a date night at home. We were craving something comforting and wanting something more indulging than a salad. While I did…

Much of my early life was spent in Mexico where I was born. Pan dulce, Mexican sweet bread or hojaldre, is a treat that is often enjoyed in the evening in place of dinner. Traditionally you would eat a large lunch around one in the afternoon, and a small meal at night called, merienda. A typical small meal would be a toasted ham and cheese sandwich, pan dulce, oreja, or quesadilla. Simple evening goodness. When I was old enough I had a cafe…