Yarn Report – Week 35, 2014

Soon I’ll finish Robie Street but for now, it isn’t finished and I can’t count it. Nothing was added. It was a good week!

Used this week: 0 skeins
Used since 1/1/2014: 51 skeins
Added this week: 0 skeins
Added since 1/1/21014: 234 skeins
Net Used since 1/1/2014: 183 skeins (red means I’ve added more than I’ve used)

Cooking with Lavender

Lavender is one of my absolute all time favorite flowers. I love the scent! Never have I had trouble growing lavender til moving here. I’ve tried it in several different spots around the house and I cannot get it to survive. There are some nice lavender fields in central Texas so I don’t think it’s so much the climate as it is something else. We have different types of soil in different areas on our own property so I can’t imagine why I can’t get it to grow but I can’t. Next spring I’m going to plant some in the perennial area of the garden and see if it will grow out there.

I have never used lavender in cooking but 6 or 8 years ago, Chad found some lavender flavored hard candy and knowing my love of lavender and hard candy, he bought a jar of it for me. The first piece reminded me of soap, the second piece reminded me of the taste of perfume, the third taste, I was hooked and have yearned for more lavender candy and have never come across any of it again, though I’m sure it could be mail ordered if I searched.

In the Preserving with Pomona’s Pectin book, there’s a recipe for Lavender Jelly and I can’t wait to make it. That’s probably the first thing I’m going to make once I feel like cooking again.



I ordered this lavender – it’s supposed to be French Lavender and it says it is “sweeter”. It definitely smells sweet. This is 8 oz. of lavender and it’s quite a bit, considering the jelly recipe requires 1/4 cup and most recipes I’ve seen require 1 Tablespoon so while I’ve been recuperating, I’ve been searching for recipes that use lavender and here are some I can’t wait to try:

Seared Ahi Tuna with Lavender Pepper Crust
Honey Lavender Biscotti
Lavender Shortbread Cookies

Yes, I’m hungry and yes, I’m ready to get back in the kitchen and play so . . yes, I must be feeling better!



Jelly/Jam Recipes with Pomona’s Pectin

While looking for Pomona’s Pectin recently, I came across this book. The recipes in here are for the most part all water bath canned so you don’t have to have a huge canner. They’re mostly all small quantity (4 – 5 half pints), though the recipes using Pomona’s Pectin can be doubled or tripled. If you’re looking for outstanding, unusual recipes to make as gifts, and want to try your hand at jelly making, I recommend this book. 

Pomona's Pectin

Pomona’s Pectin

Most of the recipes call for ingredients that are easy to get but the combinations aren’t you usual jellies. A few that caught my attention:

  • Rosemary Wine Jelly
  • Holiday Spiced Plum Jam
  • Pear Ginger Jam
  • Balsamic Fig Jam
  • Peach-Champagne Jelly

There are recipes for preserves, conserves, jams . . this is a great book!

There isn’t a single recipe in this book that I wouldn’t love to try and while my guess is that all the recipes are available somewhere on the internet, it’s nice having a whole collection of them in a book and I never mind purchasing and recommending such a great resource.

If you order it, don’t forget to order the pectin too because chances are, it isn’t available for most of us locally and  you’re going to want to make something as soon as the book arrives.