Before I start getting into recipes, I’m sorry to say it’s been a difficult few days for us- Jay’s grandma Dotty passed away on Saturday. We’re all really torn up, we adored her. She was an amazing cook & an amazing grandma. She wasn’t my grandma by blood but I couldn’t have loved her more if she was. What a beautiful soul, inside & out (as you can see). I’m sorry that I won’t be making her her much-requested apricot or strawberry sugar-free jam this year… she’ll be missed terribly.
My heart hurts.
Dorothy Liff ¤ October 2, 1923 – March 29, 2014
This recipe was written up last week, ready to go, & Grandma Dotty was big into cooking (which I’ll be writing more about very soon). She’d have wanted to hear more about all my recipes, or what I was making, so here it is. There’s no segue into this… and I feel weird doing so… but away we go.
We’re all patiently waiting for spring, right? I mean it technically IS spring. But we’re all waiting for it to get more spring-y. So spring veggies are a good sign, no? Now, let me just say: I don’t like asparagus. Not one bit. That said, it’s everywhere in the springtime, rearing its weird little pointy kinda flowery little heads all over the place.
I don’t even like the way it smells.
My mother & Jay LOVE asparagus. LOVE it. I don’t have the foggiest clue why really. It’s not attractive in the least. And like I said; the smell? No thanks.
Unlike broccoli… which I plan on pickling soon as well. Broccoli has a nice, fresh smell. And it’s delicious.
Did I get sidetracked?