Tag Archives: Features

Garlic Soup for a Vampire-Free Halloween

Everyone in my house is sick with a nasty cold. Mike is miserable. Scout is miserable-r. And I may be the miserable-ist, although exactly who is the sickest is always a hotly debated topic around here.

Today, I grew tired of wallowing in my stuffy nose misery and decided to take matters into my own hands by making Garlic Soup. I don’t know that actually believe in the healing powers of garlic but I figure I don’t have to believe for it to work, right? And since Halloween is just around the corner, I’m sharing the recipe with all of you lucky healthy people.




You’ll need four or five heads of garlic for this soup. When buying garlic, look for heads that are firm and tight.


Separate the heads of garlic into cloves, but there’s no need to peel them Plonk them into a baking dish with a couple springs of thyme and a teaspoon of olive oil. Cover the dish tightly with aluminum foil and pop it in the oven at 350 degrees Fahrenheit (around 180 Celsius) for one hour or until soft, but not brown.



Carefully remove the foil and allow the garlic to cool for about 20 minutes.


When the garlic is cool to the touch, squeeze the pulp into a medium pot, discarding the paper peels. This is the fiddliest part of this recipe and also the messiest. You will surely have roasted garlic all over your hands before your done! Just keep telling yourself how amazing this soup is going to taste.


Once you’ve finished squishing and washed your hands, use a potato masher or the back of a wooden spoon to mash all the garlic cloves into a smooth paste.


Now throw a bit of flour onto the garlic paste- about 2 teaspoons- and stir thoroughly to incorporate the flour into the garlic. It’s really important to get all the flour into the garlic before proceeding to the next step.



Now for the liquid. You’ll need four cups of stock, either chicken or vegetable, preferably homemade but good quality store bought will do just fine if it’s all you have. If you do use boxed, adding a heaping teaspoon of Better than Bouillon  will perk it up.

Using a whisk, slowly incorporate the stock into the garlic-flour paste, then set over a medium-high burner. Allow the soup to simmer and thicken for 10-12 minutes, stirring occasionally. Remove the pot from heat and stir in a good squeeze of fresh lemon. The lemon with brighten the soup immensely.


The Essence of Autumn

Although it’s hard to tell here in Virginia, Autumn has officially arrived! In an effort to jump start my favorite season, I decide to bake something pumpkiny a few days ago. My first thought was pumpkin muffins, but– let’s face it– a pumpkin muffin is really just a cupcake without icing. I decided that it would be hypocritical of me to make cupcakes and call them muffins, so I started searching the internet for pumpkin recipes.


I googled pumpkin + cake + easy, because I have a five-month-old excuse not to engage in anything to difficult/cerebral/time consuming. I was looking for a seasonal version of the classic Southern Wine Cake that your aunt used to make if you grew up where I did. (I have two aunts that make it. My Aunt Cricket makes the classic version but Aunt Shirley is a strict Southern Baptist so she substitutes white grape juice for the wine. We call her’s Baptist Cake.  Both are really good but Aunt Cricket’s might just barely have the edge.)


Nothing I found was exactly what I was looking for, so I did a bit of combining of recipes, some improvising and threw in a tried and true hook that I was sure would throw this cake over the top. The result was magical. So good that my husband and step-daughter said it was the best thing I’ve ever cooked. (I went to culinary school and I don’t happen to believe this was true, but still.) So good that we devoured it before I could take a picture. So good that I decided I need to make another one to refine the recipe and photograph it. This cake is as easy as it gets. If you can pour something from one vessel to another, you’ve got this knocked. There is one step that is time consuming but it’s the most important part, so I urge to you to give this a go. And it’s not hands-on time consuming. It just takes a bit of planning.


Autumnal Equinox Cake

Autumnal Equinox Cake


1 gallon apple cider (Yes. 1 whole gallon)

1 cinnamon stick (optional)

2 or 3 cloves (optional)

1/4 cup cinnamon sugar (or 1/4 cup sugar with a tablespoon of cinnamon mixed into it)

1 box Spice Cake Mix* (Duncan Hines or Betty Crocker will do nicely)

1  15 ounce can of pumpkin

4 eggs

1/3 cup melted butter or canola oil

1/3 cup greek yogurt (unflavored, of course)

2/3 cup sugar


Pour the entire gallon of apple cider into a large pot and add the cinnamon stick and cloves if you are using them. Bring to boil, reduce to a gentle simmer and then find something to do of the next hour or so. (Your house will smell heavenly during this process, BTW.) When the gallon of apple cider has reduced to about two cups, it’s done. The apple cider reduction will be syrupy, although it may be hard to tell until you allow it to cool to room temperature. Remove the cinnamon stick and cloves and set aside. Pat yourself on the back– you just made liquid gold.

Preheat the oven to 350 degree. Grease a Bundt cake pan with cooking spray and “flour” the pan with the cinnamon sugar, tapping to coat the pan and discarding any excess.

In the bowl of a stand mixer, combine all the remaining ingredients plus 1/4 cup of the apple cider syrup you just made. Mix slowly until combined and then on medium high for a couple of minutes.

Pour the batter into your prepared pan and bake at 350 until done. (In my convection oven, this took about 50 minutes, but every oven is different so start testing for doneness at about 35 minutes.

Remove from the oven and place the pan on a cooling rack. Carefully pour 1/4 cup of apple cider syrup over the cake while it’s still hot and in the pan. Wait about 30 minutes for the cake to cool, the ever so carefully invert the pan onto a cake round or large plate. Now pour another 1/4 cup of apple cider syrup over the top of the cake as evenly as you can.


Serve with whipped cream, because if you’re going to eat all that cake, why act all high and mighty when it comes to what is essentially a garnish? Drizzle with yet more apple cider syrup and devour the essences of Autumn.

Store any remaining apple cider syrup in a tight jar and store in the fridge for a few weeks or in the freezer for however long you freeze stuff. For ideas on how to use it, see this post, but definitely try it on salmon.

* Once, many moons ago, I did a post about making chicken soup for a house full of people while we were all sick with a nasty cold. In that post, I conceded that homemade chicken stock was always preferable to boxed broth but admitted that we were so sick and so short on time that I was using the boxed. Not long afterwards, I noticed we were getting thousands of hits that were coming from a famous (actually notorious might be a better word) website. I clicked the link and found that someone had posted a link to my soup recipe and the entire forum was outraged (OUTRAGED, I TELL YOU!) because anyone who cares about food would never use boxed chicken broth. Anyone with the slightest taste would rather go hungry than use it, in fact. It was actually pretty funny, now that I think about it, that total strangers were ready to burn me in effigy because I made soup in my own house for my own friends with an ingredient that they didn’t approve of. It’s a funny world we live in these days.

Anywho, I say all of this to say, I get it. Boxed cake mix is the WORST. You would never DREAM of stooping so low as to feed your family boxed cake mix! How could you possible inflict such a plebeian and base concoction on the refine and sensitive palates of your family?!? I should be locked up for even suggesting such a thing, etc. etc.  I wish you peace and send you on your way.

Meanwhile, I’ll be here eating cake.

Happy Pi Day!

Since tomorrow is Pi Day (3.14), I thought I would share our recipe for Blueberry Slab Pie with Strawberry Mascarpone Ice Cream. Slab pies are great for feeding large groups and for people who just love a higher crust-to-filling ratio.

Blueberry Slab Pie with Strawberry Marscapone Ice Cream

Blueberry Slab Pie

For The Crust

  • 5 cups all-purpose flour, plus more for rolling
  • 1 1/2 teaspoons salt
  • 2 tablespoons sugar
  • 2 cups (4 sticks) cold unsalted butter, cut into small pieces
  • 1 to 1 1/2 cups ice water

For The Filling

  • 2 1/4 pounds fresh (8 cups)
  • 3 tablespoons cornstarch
  • 1/2 cup sugar
  • 1 tablespoon grated lemon zest, plus 3 tablespoons lemon juice


  1. Make crust: In a food processor, pulse flour, salt, and sugar until combined. Add butter; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. With machine running, add 1 cup ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 1/2 cup water, 1 tablespoon at a time). Do not overmix. Divide dough into 2 disks; wrap each tightly in plastic. Refrigerate until firm, at least 1 hour (or up to overnight).
  2. Preheat oven to 400 degrees. Make filling: In a large bowl, toss together blueberries, cornstarch, sugar, and lemon zest and juice. On a floured work surface, roll out 1 disk to a 12-by-16-inch rectangle. Place in a 10-by-14-by-1-inch rimmed sheet pan. Pour in blueberry filling, then lightly brush edges of crust with water. On floured surface, roll out second disk to an 11-by-15-inch rectangle, carefully cutting out the star shapes. These will serve as vents to allow steam to escape.  Lay over blueberry filling; press along moistened edges to seal. Fold overhang under, tucking it into pan, and crimp edges.
  3. Place pie in oven, then reduce heat to 375 degrees. Bake until crust is golden and juices are bubbling, 50 minutes. Let cool on a wire rack for at least 1 hour, preferably two. Allowing the pie to rest will keep the filling from running when you slice it.

Blueberry Slab Pie with Strawberry Marscarpone Ice Cream


This pie is even better with a scoop of ice cream and, if you really want to impress your family, our Strawberry Mascarpone Ice Cream is a dreamy addition.

Strawberry Marscarpone Ice Cream

  • 8 cups strawberries, sliced
  • 1/2 cup balsamic vinegar
  • 4 cups whole milk
  • 2 tablespoon plus 1 teaspoon cornstarch
  • 16 ounces marscarpone cheese
  • 1/2  teaspoon salt
  • 2  1/2 cups heavy cream
  • 1 1/3 cups sugar
  • 1/2 cup light corn syrup


1. Place the slice strawberries in a bowl and mix with the balsamic vinegar. Refrigerate for overnight, or for a minimum of 2 hours.

2. Mix about 2 tablespoons of the milk with the cornstarch in a small bowl to make a smooth slurry. Whisk the marscarpone cheese and salt in a medium bowl until smooth. Fill a large bowl with ice and water.

3. Combine the remaining milk, the cream, sugar, and corn syrup in a 4-quart saucepan, bring to a rolling boil over medium-high heat, and boil for 4 minutes. Remove from the heat, and gradually whisk in the cornstarch slurry. Bring the mixture back to a boil over medium-high heat and cook, stirring with a rubber spatula, until slightly thickened, about 1 minute. Remove from the heat.

4. Gradually whisk the hot milk mixture into the marscarpone cheese mixture until smooth. Chill the mixture thoroughly. I usually just put the mixture in the fridge for a couple of hours but if you are in a hurry you can use Jeni’s quick chill method. Pour the mixture into a 2-gallon Ziploc freezer bags and submerge the sealed bags in an ice bath. Let stand, adding more ice as necessary, until cold, about 30 minutes.

5. Strain the strawberries, saving the balsamic vinegar for a salad dressing. Add the strawberries to the ice cream base and pour the base into your ice cream makers’s canister and proceed according to the manufacturer’s directions. Spin until thick and creamy. If you prefer your ice cream more solid, you can pack it into a plastic container and place it in the freezer for a few hours.We like it the way it comes out of the ice cream maker.

Makes two quarts ice cream, which may sound like a lot before you taste it, but it really isn’t.


Our favorite PITA dinner

It has been a million years since I’ve written a blog post! I would like to say I feel bad about this, but the truth is, I just haven’t had the motivation– or the energy– for doing much but the bare minimum lately. My pregnancy is going fantastically and I have nothing to complain about besides the fact that I’m just tired by the time I finish all the stuff that I have to get done in a day.

Blogging isn’t the only thing in my life that has suffered, though. I have done so little cooking in the last six months that its shameful! We’ve resorted to scrambled eggs for dinner more times than I can count, along with baked potatoes (yes, just baked potatoes by themselves), rotisserie chickens and a whole lot of take-out food. On the rare occasions when I’m home alone for dinner, I can’t even muster that level of cooking- tea and toast are good enough for just me!

So on Sunday, when Mike asked me to make his very favorite dinner, I didn’t have a whole lot of excuses for saying no. In addition to the fact that I’ve been phoning it in for months, Mike has filled the gap in innumerable ways every day, taking over chores that were previously mine and making sure I get plenty of rest. Since he had spent the weekend putting the finishing touches on the nursery (mudding and sanding the walls, painting, putting together furniture, hanging window treatments, building a bookcase, etc.) I figured dinner was the least I could do.

I feel a little bit guilty that I’m sharing this recipe with you all, because the results are delicious and it’s sure to become a favorite with the people you feed. Those people will want you to put this into your regular rotation of meals and the truth is, it’s a total pain in the ass to make. One hundred and ten percent worth all the effort, time in the kitchen and dirty dishes, but a PITA, nevertheless.

Roasted Vegetables with Couscous and Goat Cheese

Ladies and gentlemen, I give you…Roasted Vegetables with Couscous and Goat Cheese! (This recipe actually originated with Erin, JMF’s very first employee and one of my dearest friends. I will never forgive her for introducing me to it.)

I know what you are thinking. It doesn’t sound like such a big deal to roast some veggies and throw them on top of couscous. But the key to making this amazing dish is in the details, y’all.

Much like my famous Terribly Inconvenient Granola recipe, the key to Roasted Vegetable with Couscous and Goat Cheese is cooking each individual ingredient separately to it’s individual peak of perfection, and then combining them all at the end.

Other than the fact that it takes a lot of time to chop and cook each individual vegetable, leaving your kitchen looking like it’s been pillaged by huns (huns with a deep appreciation of olive oil) it’s a cinch to pull off.

Start by deciding which vegetables you want to include. I like to  do a minimum of eight and I switch some of them up depending on my mood and what’s in season. You can use pretty much anything but I highly recommend including parsnips, mushrooms of some sort, whole heads of garlic and grape tomatoes.  Caramelized onions are a must. This particular day, I added carrots, tiny potatoes, shallots, sweet potatoes  to the mix.

When you are grocery shopping for this dinner, you will need to keep telling yourself that you need more vegetables than you think. People tend to eat a lot more of vegetarian dishes than the do when their is a slab of meat involved. I once served enormous quantities of this dish to a big party at my farm house. I bought a minimum of five pounds of each vegetable, thinking it would be awesome to have leftover the next day to put in omelets. In reality, there wasn’t enough food and I ended up with nothing on my plate but couscous and an onion. For reals. Buy more than you think you need.

When you get home from the market, preheat your oven to 450 degrees immediately. All the veggies will be cooked at the same temperature but for different lengths of time. If you have two oven, thank your lucky stars for all the good fortune you have and preheat them both. I only have one oven but I use my toaster oven as a second.

You are going to need a large bowl, olive or avocado oil, kosher salt and just about every cookie sheet, roasting pan and pyrex dish you own.

Chop each individual vegetable type, keeping in mind that your goal is to create smallish pieces that will cook at the same rate.

With carrots, I cut them in half length-wise and them split the thicker top halves in half again. Same with parsnips. I cheated and bought the cubed sweet potatoes that my grocery stores has in the produce section, which saves a ton of time. I washed and halved crimini mushrooms, trimming just a tiny bit off the stems.

The tiny potatoes I leave whole. Same with the grape tomatoes. After you chop all the carrots, throw them in the large bowl, drizzle them with oil and sprinkle with salt and give them a good toss. (Tongs are great for this.)

When everything is evenly coated, throw them onto a pan and pop them into the oven.  Try not to over crowd your pans, as that will lead to steaming which is not what you want here at all. Steamed vegetables are very hard to get a good brown roast on, so give your veggies some elbow room. Then tackle the parsnips the same way.

For the tiny potatoes, I boil them in salted water until tender before roasting them because otherwise they take forever. Actually, this is why I usually just leave them out.

Keep working through the vegetables, saving the sweet potatoes for last if you are using them. I cook everything for this dish with only oil and salt, with the exception of the sweet potatoes. They also get a half a teaspoon of so of cumin powder thrown in. (By saving them for last, you won’t have to wash your bowl in between the other veggies.) Also, if the sweet potatoes are nicely cubed, they will have one of the shortest cooking time.

With shallots and garlic, leave them whole and unpeeled. Throw them in the bowl with oil and then place them in a baking dish and cover with foil tightly. Into the oven they go.

One absolute essential to making this dish work is caramelized onions. If you are going to leave them out, you may as well skip the whole dish. To caramelize the onions, peel a couple of large onions and cut them in half along the hemisphere (not the equator!) keeping the stem intact. Slice the onion thinly and uniformly into half circles.  Place the onions in a sauté pan over medium heat with a couple teaspoons of oil and cook them slowly until they are brown to dark brown in color. You can’t rush caramelizing onions, but it’s going to take you a while to roast all those veggies, so no worries.

As the vegetables cook on their individual pans, check them from time to time for doneness but try not to open the oven doors too much, as it will slow everything down. You will know they are done when they are nicely burnished and fork-tender. Stuff is going to be coming out of the oven at different times and your faster cooking veggies will have to wait on the slower ones. Don’t fret about that.

When it looks like most of the vegetables are nearing completion, and your caramelized onions are finished, it’s time to start the couscous. Like with the vegetables, make more couscous than you think you’ll need. I usually make two cups of dry couscous for a couple of people and count on having leftovers.

When the couscous is done, fluff it with a fork and then spoon it into the center of a platter. (After going to all this trouble, you really want the wow factor of a platter.) Surround the couscous with various veggies in discrete piles so that your diners can pick and chose what they want. On top of the steaming couscous, place an ample dollop of goat cheese (or Boursin cheese, which takes this dish into the sublime) and scatter everything with the caramelized onions. Encourage your guests to take a big spoonful of the cheese, along with their couscous and vegetables, and to squeeze to some of the roasted garlic onto their plates. (You should probably have more cheese on the table, as people always ask for more.

Voila! You have made an amazingly delicious dinner in only 150 simple steps! Sure it took you three hours to roast all those vegetable but it really is totally worth it.

Some other vegetables I like to use in this dish are:

-roasted asparagus (trim the ends only and roast briefly)

-cubed butternut squash

-pan-charred green beans

-zucchini, slice long and roasted or grilled

- red bell peppers, cut into small strips.

You can use just about anything that will hold up to a hot oven. I’d love to hear what your favorite combos are.

P.S. You deserve a medal for wading through that wall of text. Give yourself an extra piece of dessert tonight.

Probably something you would like…

10 Tips to Start Living in the Present

10 Toxic People You Shouldn’t Bring With You Into The New Year



The 30 Most Amazing Photos Of Frozen Things You’ll Ever See Actually, there are about 6 or 7 that are amazing, some that are pretty good and a couple that leave you wondering why anyone would publish them, but the ones that are amazing are worth going to see.

This is the trailer for “Addicted to Sheep”, a feature length documentary that I want to see.


Magical Russian Fairy Tale Photographs. These really know me out!


Special Delivery: Rare Set Of Elephant Twins Born In South Africa

Best Wedding Photo of 2014

25 Must-See Wedding Photos From 2014. These are all pretty amazing.

What’s making you happy this week?

Probably something you would like…

I don’t know about you, but the last couple of weeks have been emotionally exhausting. I am in dire need of reminding that the world is a wonderful, magical place. Here are a few of the things that are making me happy this week:


The Man Who Quit Money: An Interview with Daniel Suelo. Interesting read.

Dishwasher Cooking

Dishwasher Cooking is apparently a thing.

Abandoned Textile Mill

A colourful past: Haunting images of abandoned textile mill show wool still on the looms and stacks of yarn on shelves. Amazing pics.

Van Gogh Inspired Solar Bike Path

Solar-powered Glowing Bike Path in the Netherlands Inspired by Van Gogh’s Starry Night.

Is there anything making you smile this week? Please share with us here.

A quilt for the baby

I am blessed with a man who is willing to try anything and is good at just about everything he tries. As far as Mike is concerned, so long as there are Youtube videos, her can probably figure it out.

So it was no surprise that when he started sewing clothes for my step-daughter Gabbi last year, he was a much better sewist than I am right out of the box. (His attention to detail is and patience are a lot greater than mine as well.) This week, he decided he wants to make a quilt for our baby’s nursery and this is the one he selected:


I’m super excited, because I love this quilt and it fits in perfectly with out son-to-be’s room, but there is no way I could possibly have the patience to cut out all those fiddly coast lines! Lucky for me, I don’t have to.


Mike did task me with picking out the fabric I wanted for the continents. It was much more difficult to put seven prints together than I thought it would be, though. I originally tried using fabrics that sort of represented each continent (i.e. stars/stripes on North America, bold pinks and reds for Asia) but it the fabrics were fighting with each other and it looked too noisy.

 I’ve pulled together five options from our own fabric stash and the local fabric shop. I like them all in different ways but I would love to hear what you think.


First up is dots of different sizes and colors.


Next, the blues.


This one is all bold prints. mostly from the latest Denyse Schmidt collection.


This is an even bolder collection that I put together from what we have on hand, but it needs to be filled out more.


Finally, the plaids. I love the gentle colors in this grouping but I think it is too pale to go with the rest of his nursery.

Keep in mind that the water background will be either white or a pale, pale blue.

Help me out, readers! Which collection do you like best with the pattern? Or should I scrap these and start over?


Modern Country Knits is Here!

Modern Country Knits

It’s hard to believe it’s really here! Putting together and publishing a book seems to take forever until you are holding a copy in your hands. Then it all seems to have happened at lightening speed. I shot most to the images for this book in January/February, practically yesterday.

The real star of this book, though, are the designs. We hired some amazing designers to give us their take on Modern County knits and they really delivered. I’m posting some of my favorite images below but honestly? Every pattern is the book is something I would want to make and wear. In fact, I insisted on it, because no one wants to buy a book with one or two great patterns in it.

(I’m putting in links to Ravelry so you can heart and queue your faves!)


This is the Pella Pullover by Carolyn Noyes. It’s knit in Findley DK ( a Merino/silk blend, so it’s warm as the dickens, but light.)


This sleepy lamb was so comfortable in Shay’s arms that she couldn’t keep her eyes open.


I adore the mini cables in the Paducah Pullover by Bonnie Franz.


The Cloud croft Pullover by Galina Carroll wins the prize for “garment everyone on the shoot wanted to swipe”. It’s made with Herriot Great, our 100% baby alpaca bulky yarn, so it knits up fast.


The Mattatuck Tee by Tabetha Hedrick. I’ve worked with Tabetha a lot and she always brings something so fresh to her designs. (In case you’re wondering, we took about 400 shots to get the horse to cooperate. He was our only diva model.)

Mattatuck Tee


County Line Vest by Theresa Schabes. Knitted plaid, y’all. It’s so cool.


The River Falls Cardigan by Susan Adkins is so delicate and feminine. It’s made with Zooey ( a cotton/linen blend) so this model is freezing in this pic!


Decorah Cardigan by Zahra Jade Knott. This card uses Findley and Findley DK. Again, warm but light.


Maryville Cardigan by Lois S. Young is a super fun Fair Isle.


In addition to the new patterns, we’ve included 10 of Juniper Moon Farm’s most popular patterns that are no longer available in booklets. And the most popular of all is Darlington Dress (formerly called Hattie) by Caroline Fryar. My friend Caro Sheridan took this picture and it’s everything knitwear photography should be.


Abilene Stole by Yoko Hatta is a work of art.


The Williston Hat by Nadia Elgawarsha. Not only is the hat super cute, it was so much fun shooting our model Maddie with Cini, our beloved Maremma.

This is just a taste of what’s in the book, believe it or not. You can see all the projects in the book right here.

And, if you live in Pennsylvania, you can get your very own signed copy of Modern Country Knits and see all of these gorgeous garments in person this weekend! I’m doing two book signing at two wonderful local yarn store.

  • I will be at KNIT in Newtown, PA on November 22, starting at 10 a.m., signing books and showing off the trunk show. This is a little GEM of a shop, and the women who run the place are amazingly helpful. KNIT is located at 10 S. State Street in Newtown PA in Bucks County. For more details, give them a call at (267) 685-0794
  • Sunday, November 23 I will be hosted  by Purls of Wisdom in Phoenixville, PA from 4-6 p.m.  This event is being held off-site at the Kimberton Inn, and you must get a ticket in advance by calling 610 933 5010. They are also doing a small dinner with me after the main event that should be really fun! Details on the Purls of Wisdom site. 

Stranded Colorwork Sourcebook Winner!


Oh my goodness! I completely forgot to pick a winner in our book giveaway! In my defense, Mike worked from home yesterday and today is a holiday, so he’s home again, and it just felt like one extended weekend around here. I am so sorry.


The winner, chosen at random, is…


Screen Shot 2014-11-11 at 10.11.08 AM


Carolyn, shoot me an email with your mailing address and I will get this out ASAP.

And to the 109 people who didn’t win, please do add this lovely book to your holiday wish list. It really is a treasure and there is simply nothing like it on the market today.

The Cure for What Ails You

With cold season upon us, I thought it was a good time to re-post this recipe. Enjoy!

A few months ago, my friend Jerry told me that he always keeps a jar of his special cold remedy on hand- honey with lemons and ginger- so when he gets sick he can stir it into tea or hot water. I had an abundance of honey on hand from our own hives, so I decided to give it a try. I had no idea I would be needing it so soon!

Honey Ginger Lemon

Jerry was a little sketchy with the details, so I just sliced up one Meyer lemon (that’s what I had on hand; a regular lemon will work just fine) and a small knob of ginger, about the size of my thumb. You can use less ginger if you aren’t a fan. Put the lemon and ginger in a jar and cover with honey.

Cold Relief

I keep mine in the refrigerator and it seems to get better the longer you infuse it. I don’t know that it’s actually making my cold better but adding a dollop to my hot tea is certainly making my throat feel better! I call it Wonder Honey!

Wouldn’t it be lovely to keep a few small jars of Wonder Honey on hand to gift to friends with colds?