Oh, and before you go and hit the back button on your browser – no, not that kind of marketing.
This is just my shorthand for saying that JJ and I hit the shops and markets today… but, as a result, no doubt I will be announcing yet another career change shortly. I intend to become a master purveyor of fine preserves.
(JJ is sceptical. But I don’t think he’s yet clued in that, as a newly retired person, he will be the ideal free labour force I need to start up my venture. Do me a favour and don’t tell him – he doesn’t go on the internet, and so can just remain in blissful remote-control-commanding oblivion for the time being, I reckon. I’ll give him a couple more weeks off…)
We hit Crappy Tire today on a quest for a canning maching. Once we arrived, I realised I don’t actually need one. I just needed this stuff:
… and this:
(Oops – sorry – wrong photo… but then again, what Master Chef doesn’t need a little liquid inspiration from time to time?! And those who tell you they don’t – they’re lying.)
But I actually meant to say… and these:
JJ was a bit worried about the acquisition of three dozen mason jars. While we were in Crappy Tire, he had the nerve to ask me if I was planning to convert the contents of our burgeoning deep freezer into canned “guids”. I had no choice but to remind him that it was his bright idea to get a deep freezer in the first place, and that it is his wee fixation on “buy two roasts, get the third free”, family size bags of frozen potato products, and trips to the Scottish butcher that keeps the freezer overflowing.
And besides, I’ve already used six of the jars for my sour cherry jam – so all is not in vain!!!
JJ: Well, lassie, we don’t know if it’s in vain yet air noawt… as ah cahn’t even try the jam for another 24 hours!!!!
KB: Oh, skase (“shuddup” in Greek. The only three words that JJ knows in Greek are skase, skasmos [“shut the $#&*(@$ up”], and s’aghapo [“I love you”]. Not necessarily in the order listed, I hasten to say.)
I got the sour cherries for the jam at this local farmers’ market we checked out – a 10 minute walk from here, Saturdays 2-5.
I was also very, very excited to find huge bunches of basil at the market!
It was so fresh I couldn’t help but process it right away. If you don’t have a recipe for basil pesto, feel free to use this one. Six packed cups of leaves from the above (or two huge bunches), and 3/4 cup of these lovely pine nuts (I recommend toasting them in the oven at 350F for 5 minutes – NO MORE):
(oh, and if you’re me, you then add a pinch for guid luck!), and one and a half cups of this stuff:
(I hasten to say that ordinarily I have both this and the regular olive oil in stock in 3 litre metal cans. But I’m almost out, and Loblaws wanted too much for the large quantity today – so I had to resort to their house brand which was on sale.)… and 10 cloves of this stuff:
(and don’t give me that “what do you mean, 10 cloves?!?!?” bit?? Try it – you’ll like it. You’ll see.)
Blend it all together in a blender or food processor. Oh, and you might like to try a dash of this stuff:
(And yes, I do appreciate the irony of making pesto from ultra-fresh basil then adding bottled lemon juice. But Loblaws today was demanding $1.09 PER LEMON. Thieves!!! I refuse to pay those prices, especially when the lemons in question have skin thicker than that of your average elephant. Welcome to Canada, where the citrus comes from Vanuatu or some such place at this time of year, and the shops charge the gas price for the entire shipment in one $&#*(@* lemon.)
Oh, and don’t forget some of this, to taste
You will end up with approximately three cups of this lovely stuff:
…which, with the addition of parmesan, romano or asiago cheese and some pasta, gets very easily converted into this:
(I know, I know – the photo isn’t that appetising. But it tasted so good I ended up eating it out of the saucepan. All of it.)
So, it’s been a very guid day. We even ended up with this stuff:
Good old Sandy McTire!! The only downside is that, when having spent all my money before I bought new hair dye, I tried to use this at Shoppers, they wouldn’t accept it!! Bastards. I got a haircut yesterday, and all the dye is now gone and I need some more quite desperately. But, no go today.
So, with trepidation, I bring to you a very very rare photo of me with my natural hair colour:
I actually don’t mind this photo, as it doesnae show all the grey at the back. Stay tuned for my new hair colour choice next week!
8 thoughts on “Marketing 101”
The sour cherry jam looks awesome…so does the pesto! And I like the pic of you!!
I totally put of dyeing my hair in order to buy more necessities (such as yarn and yummy foodstuffs) until the grey is running about halfway down my head at which point I put my foot down and tell my husband that hair dye is now not optional and he can suck it up and pay for it. Of course his hair is still coal black so he doesn’t understand.
For some reason, that pic of you is reminding me of David Byrne. *S*…….don’t know why
You will so love all this preserved stuff next freezing winter.
All the preserving is looking good, girl! Very homey!
I really like that photo of you – you look rather, errm, Greek.
Yeah, you’ll never see a picture of my natural hair color, I have a lot of grey at my temples.sigh. One of Robert’s co-workers asked him one time what color my hair was and Robert’s reply was, “Not even Amy remembers what color her hair is.”
The Cherry Jam looks yummy.
Thanks, all. JJ will sample the cherry jam tomorrow and give the final verdict. It had a whole hell of a lot of sugar in it, so I suspect I won’t like it. (I;’m a chip/crisp girl, myself)
I will be hitting that farmers market next week to get some more sour cherries (it’s hoped, anyway) and make some drink syrup out of it – the best drink that you can have in the summer is sour cherry syrup in club soda. In Greece it is called “vissino” and it is lovely.
Ooooooh, vissino does sound lovely. I tried to make sour cherry jam once. It looks like yours turned out. I’m completely off sour cherry jam now. I even managed to curse the tree whence the cherries came, because it died the next summer having produced nary a cherry. The pesto looks yummy and things always taste better straight out of the pan, I’ve been told. I love the picture of you. It says, “Good Morning, Sunshine.”
I LOVE sour cherry anything! All your pic look lovely. This time of year I can never get enough of the fresh vegies, especially since I know in winter they come from “who knows where.” Great post; very interesting!!!