One Bowl at a Time

When my sister and I were little, my mom signed us up for these local children’s cooking classes with cookbook author Marion Cunningham. We’d go to Marion’s house each week and learn about ingredients (like butter samples that had just arrived from France) test out typewritten recipes for her children’s cookbook, taste whatever cooking project she had been experimenting with that week, and then play with her dog Rover while she and my mom chatted in the kitchen.

One thing that I remember Marion teaching us was that jam didn’t have to be a big complicated project – in fact, it could be made just a bowlful at a time.

If there’s fruit that’s a little mushy and on the verge of turning, don’t let it go to waste. Cut it up, put it on the stove with a little bit of water and a few tablespoons of sugar, and cook it up until its thick and syrupy. Then put it in a covered bowl in the refrigerator and you’ve got a jammy fruit spread to enjoy for the next few days. Its ten times (at least!) more pleasant to see jam than moldy strawberries in the fridge.

At the top you can see yesterday’s breakfast — strawberry jam on a leftover popover. {sigh} if only breakfast could be like that every day…


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