strawberry & rhubarb jam
A word of advice: If you (somehow) happen to find yourself with five punnets of almost-too-ripe strawberries on the morning of a wedding, and happen to be sick and in recovery on the Sunday immediately following, don’t toss them in a bag in the freezer without hulling them first.
Why? Because you may, like me, end up perched next to the sink on the following Saturday morning with almost a kilo of rock-solid, completely frozen strawberries to hull before you can do anything with them.
8 bites more
Can’t get a date to save your life? Tired of being cold and alone? This recipe probably won’t help you any. Not unless your issues are easily solved with dates of a different kind, and your cold solitude is best warmed up by some piping hot, yeasty goodness (in which case, this recipe just may solve your woes)! 
Hola amigos! Where has the time gone? Well, for a start, there was a giant Mexican Fiesta for the Bean’s birthday (complete with a Mexican Sombrero cake). And then, following that, a bout of what can only be described as Mexican Fiesta sickness (highly distinguishable from the Mexican Swine Flu, as there were no pigs at the Fiesta). I digress. The point being that I’m back in action and ready to rumble. And what better way to rumble than with that 
Cancel your plans people! We’re staying in! No gallivanting about the town because tonight is a hearty, meaty pasta night. It also happens to be another (yes! another!) occasion on which you can impress friends and relatives alike with your by-now-superior pasta making skills. “Oh, its so quick & easy to make” you will say, nochalantly, as you dish it up. “I mean, there’s the cooking time for the ragu and the drying time for the pasta” you will clarify “but you’re not doing anything during that time, are you?” And you will throw back a glass of red and look oh-so-classy. 
