This week has been a real whirl-wind. As if life was not busy enough, I got my first small taste of what our near future will look like - life with a working dad. Let me tell you - it's terrifying! Lol.
Brett is currently back in school studying to become a game programer. You know, writing code and doing all sorts of math-y things. And while he never got time off when the baby was born, we have all been so lucky to have him around for a big chunk of Everett's life so far - not away at the office. Now with his graduation quickly approaching, he has been off interviewing for his dream job during the day and I am quickly discovering what life is truly like for not only a stay-at-home mom, but a working one. Man, this is exhausting!
Okay, okay - don't get me wrong. I love my son and the plan was always to stay at home with him when Brett went back to work. We've been so extraordinarily lucky to have Brett home for most of Everett's first 7 month (gah - is he really that old already??), however, it recently dawned on me that these days are numbered. Thankfully, there is grandma.
Now that Everett is on some-what of a schedule and will take a bottle regularly, grandma has been babysitting more and more. And while getting to hang out with her grandson might be a reward in itself, I still need to find ways to show my mom just how thankful we are to have her nearby. Being the foodie that I am, I find there to be no better way to say "thank you" than with edible gifts - usually of the homemade variety. And that is exactly what I did when I gifted her with this apricot jam.
This apricot jam is no ordinary jam. It was made with apricots fresh from the farmer's market (Everett and mommy's favourite Saturday morning activity while Brett is away in class) and infused with real vanilla beans. Pretty classy, right? Those flecks of vanilla are not only gorgeous, but round out the tartness of the apricots and add depth of flavour without extra sweetness. I created this small batch recipe - one jar for grandma and one jar for me. I didn't even bother with proper canning since I knew it would be gobbled up so quickly. I've personally been stirring it in my morning yogurt, eating it with soft cheeses, and of course, spreading it on fluffy biscuits!
Find the whole recipe over at The Kitchn.
If the stalls at your farmer's market are overflowing with apricots, peaches, and plums - like mine is - then pick up a couple extra pounds to make some jam. If not, be sure to check out some of my favourite food reads and recipe from the week:
- Sweet + Spicy: A kicked-up honey recipe from Bon Appetite.
- Kids in the Kitchn - a very appropriate article to go along with my adventures this past week with Baby Huff.
- Catch up on Yahoo Food's week of Ice Cream Nation - including this snippet of Julia-Louis Dreyfus from "Comedians in Cars Getting Coffee," one of our favourite household shows.
- Living the sweet life. Christina Tosi is my hero! AND Cherry Bombe Mag's new cover girl. AND a new judge on Master Chef!
- Alana's most PERFECT summertime cake to make before it's too late from Fix Feast Flair. Strawberry, guava - oh my!!
Also, a big HAPPY BIRTHDAY to my mom and the best grandma around! We love you!
Happy Weekend! xoxo