I did, didn't I? These days there isn't a lot of jam making to write about. I am still filling online orders and this Sunday will be setting up at a big festival in Alachua. But as far as my time in the jam kitchen, I'm clocking zeros. But that doesn't mean Sabjimata is not cooking. No. Sabjimata is cooking. Let me tell you about this cooking Sabjimata. Oh god! Did I just refer to myself in third person? By golly, I did. Isn't this a sign of schizophrenia? Thankfully, there is... Read Full Story
A while back my father-in-law looked into getting my logo trademarked for me. The lawyers at his firm were going to do it free of lawyering fees, but the paperwork itself would cost $350. Or so we were told. I just went to the Florida Department of State page and saw that the filing fees for trademarking is about $87 per class. I will file just for my wearables, since they are the only thing with the logo actually on it and I have to provide 3 samples of how the logo is used. I applied... Read Full Story
While not exactly following my planned trajectory, things seem to be going pretty okay down here. I have not even finished unpacking, what to speak of jam making, when a great opportunity just sort of came my way today. As the title of this posting suggests (or blatantly states), today I was hired as a personal chef. I will be cooking twice a week for a single man who lives nearby and is a complete organic, whole foods devotee. He emailed me his likes and dislikes (based mainly on... Read Full Story
Tomorrow starts my children's first day of school. Of course I will miss my little sweeties (wink wink) but I have my 'to do' list ready to keep me busy. First thing on the list is to get my jam kitchen in order. And while I don't actually have the moolah right now to remodel the kitchen and bring it up to inspect-able code, there are some preliminaries I can dig into. There is paperwork to be filled out, equipment to be priced and surfaces to be cleaned. And while cleaning is my least... Read Full Story
The next few weeks are the busiest weeks for Vaisnavas all over the world. Today kicks it off with Sri Baladeva Purnima. This morning I headed over to the temple early to get there in time for the 4:30 aroti. A little after 8 I joined some girls on the veranda for a cucumber peeling party. Tonite there will be a huge feast at the temple, and by the looks of how many cases of cukes were peeled, I have a hunch that raita might be on the menu. After some more Hare Krishna fun in the temple... Read Full Story
A good thing about keeping a blog is that when I do things wrong, people correct me. Here is a French toast recipe from Eric that looks pretty dang good. Check it out... Here's the recipe that I use... The batter: 2 Cups soy, almond, or oat milk (not rice milk, it’s too thin) 1 tablespoon nutritional yeast 3 tablespoons flour a bit of vanilla and cinnamon if you like (and you DO like!) Mix it Put bread in it, and fry the bread. Ekavali wrote with her own "recipe," which is full of... Read Full Story
I always wanted to try an eggless French toast recipe, since French toast was a Saturday morning staple in my house growing up. Every Saturday my mom would serve me breakfast in bed consisting of French toast with Aunt Jemima fake maple syrup and oj or Coca-cola. Man, that was the life! So of course I wanted to try to replicate some of the breakfast bliss for my own kids, minus the eggs, fake syrup, liquid uppers and the bed. Hmmm....wait a minute.... This morning I tried an eggless... Read Full Story
The Jam Palette (featured clockwise from top center: Jam, Jam, Jam, Jam, Jam, Jam, Jam) Okay. So my friend, Kishori, who is the biggest Sabjimata fan and supporter (who is not my Jewish mother) is dying for me to post about the Jam Palette. Actually, she was as disappointed as I was when my camera went missing because she knew the true meaning behind the calamity. No Jam Palette pics. The last weekend in PA, when we had the full house, we had two nites of jam palette tasting. The first... Read Full Story
