Adventures in Jam-Making

I’ve never made jam before, and haven’t had that much desire.  It seemed a lot of work, and prone to failure.  Sterilizing jars, crushing fruit, learning the right ratio of sugar to pectin so that the end result is the right consistency—these things could be avoided by paying a few dollars for some nice important preserves from France.  No harm done.

The other day a little blurb from the ve...

Chicken Salad with Grapes and Dill

With half a chicken left and none of the dark meat in sight, I was left with two slabs of white meat and not one good idea.  Sure there are thousands of cookbooks dedicated to what to slap on boneless, skinless chicken breasts to give them some semblance of flavor, but I don't like lying to myself.  So instead of trying to figure out something creative, I decided to punt and completely d...