Scotland’s response to the New Zealand All Black’s Maori Haka.
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Theodore Geisel, aka Dr. Seuss, did advertising work in his youth. His style is unmistakable, though.
The Sydney Symphony invited their Facebook fans to change the lyrics of the iconic opening chorus of Carmina Burana to whatever they liked, and they would get the fabulous Sydney Philharmonia Choirs to sing the winning entry. They received a huge number of entries about a range of topics. Matthew Hodge’s entry, an Ode to Sleep Deprived Parents and was declared the winner!
A Mom’s Life, set to the William Tell Overture:
When I saw these gorgeous “Red Velvet” nectarines at the market, I knew I had to make preserves out of them.
(Adapted from a Bon Appetit recipe)
3-1/2 lbs ripe nectarines (I used Red Velvet nectarines, but any type would do. So would peaches.)
3 cups sugar
2 TBSP lemon juice
3 TBSP fruit pectin
1 TBSP Earl Grey tea, crushed
Clean and pit nectarines and chop into 1/4 inch pieces. Add sugar and lemon juice and stir to combine. Let stand for 15-30 minutes to macerate.
Meanwhile, clean jars with soap and hot water. Rinse thoroughly, and set aside in a pot of hot water.
Transfer fruit mixture to a pot and add the tea. Begin cooking on a medium heat.
Add pectin. (It’s a gelling agent. Make it 4 TBSP if you like your preserves really jell-y.)
Cook on medium-low heat for 20-30 minutes, stirring frequently.
Transfer to jars and process in a boiling water bath for 10 minutes. (I do 20 minutes because of altitude.) Transfer jars to a wood block and let rest undisturbed for 12 hours. Push down on lid buttons – when they stay down, the jars are sealed and shelf stable until opened.