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Wandepranting

wonderparentingg wonderparentingg wonderparentingg wonderparentingg wonderparentingg wonderparentingg wonderparentingg wonderparentingg wonderparentingg wonderparentingg wonderparentingg wonderparentingg wonderparentingg wonderparentingg wonderparentingg wonderparentingg wonderparentingg wonderparentingg wonderparentingg wonderparentingg wonderparentingg wonderparentingg wonderparentingg wonderparentingg wonderparentingg wonderparentingg wonderparentingg wonderparentingg wonderparentingg wonderparentingg wonderparentingg wonderparentingg wonderparentingg wonderparentingg wonderparentingg wonderparentingg wonderparentingg wonderparentingg wonderparentingg wonderparentingg wonderparentingg wonderparentingg wonderparentingg wonderparentingg wonderparentingg wonderparentingg wonderparentingg wonderparentingg wonderparentingg wonderparentingg wonderparentingg wonderparentingg wonderparentingg wonderparentingg wonderparentingg wonderpare...
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All About White Peaches

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Recently I received a flat of white peaches. I was planning to preserve them but I quickly realized that wasn't such a good idea. White peaches are lower in fruit acid so they are extremely sweet. They have a lovely almost floral fragrance and a very soft juicy texture. All of this makes them great to eat out of hand, but not so great for canning or cooking. If you can them you need to add a lot of acid such as lemon juice and if you bake with them they lose their shape and can get very mushy.  White peaches are the most popular kind of peaches in Asia, but in the West and in Europe we tend to prefer yellow peaches. White peaches ripen very quickly and require refrigeration once soft or they will spoil. Freezing them is also an option. Since using them raw is best, I had to figure out what to do with them as fast as I could.  I decided to freeze most of the peaches. Frozen they can be added to smoothies. I also pureed some peaches and froze the puree to use to make the Bellini...
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15 Discoveries from the 2019 Winter Fancy Food Show

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The Fancy Food Show provides a terrific opportunity to discover new and delicious things. Some of these things are new, some are just new to me, but all of them are worth seeking out.  Satsumas are a tangy sweet hybrid citrus fruit. Blackberry Patch has recently introduced three satsuma products , a syrup and two preserves intended to be served with cheese. The Satsuma Cane Vanilla is also delicious as jam on toast. It’s very intense and juicy.  I’ve had honey infused with different ingredients including lavender and citrus, but I’ve never had any as heady as  Makabi & Sons , rosewater infused honey. Based in Los Angeles, they also make beautiful boxes of gourmet cookies, but it was the honey that really won me over. They also make cardamom honey.  If you’ve been to France you’ve no doubt seen that the supermarket brand  Bonne Maman  has a much larger line of jams and preserves available there than they do here. In France, you’ll find flavors like pine...
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