Food In Jars Mastery Challenge 2017

While I didn’t necessarily intend to at the beginning of the year, I ended up participating in the 2017 Food in Jars Mastery Challenge, in which a different food preservation skill was highlighted each month. Going into the challenge, I was familiar with fermentation and some salt preserving, but I had never water bath canned before. Over the 2016 holidays, though, I had bought myself some minimal canning equipment, plus Tom had bought me a preservation book, Preserving Italy, so the challenge was a good opportunity to try these things out.

January: Marmalade

For this challenge, I made the Bitter Citrus Marmalade from Preserving Italy. The timing was good since, although we do not have local citrus in Philadelphia, my dad had just mailed me a bunch of oranges from his backyard in Arizona.

At the time I was pleased with the marmalade, but in retrospect, it…was not that great. With the benefit of hindsight, I can now say I let it cook too long. Once it hit 220º I should have stopped, but I stressed too much about the set point. I have since learned to just trust the thermometer rather than looking for visual cues. Other mistakes I made included not zesting the citrus thinly enough (I had big chunks of peel, which I did on purpose because I thought it would be cool, but it was not cool) and using pint jars rather than smaller jars. To be fair, the recipe called for pint jars, so that wasn’t a mistake per se, but I can’t honestly imagine who could possibly eat enough jam, jelly, or marmalade to justify an entire pint.

The recipe itself was tasty (vanilla bean, mmm), but it was horrifying to me how much sugar was in it (turns out marmalades and jellies have a 1:1 sugar ratio, as opposed to jam which is more like 2:1). I had an open jar in the fridge, and over time, it was just unusable since it was so thick and the sugar had started to crystallize. I ended up tossing the rest of my processed jars (I had given 1 jar to my mother, which I’m now terribly embarrassed about).

Verdict: Even knowing what I could improve in the future, I’m not very interested in making marmalade again, unless there’s a really compelling recipe I’d like to try, and/or if there’s a recipe in Naturally Sweet Food in Jars that contains an alternative to all that sugar. I’m also a bit less likely to enjoy store-bought marmalade now, knowing how much sugar it must contain.

bitter citrus marmalade

February: Salt Preserving

I had previously made saeurkraut, kimchi, and preserved citrus, so I felt comfortable with this skill going in. In February, I tried a few new-to-me recipes, including New World Rye Kraut and Pumpkin Spice Kimchi from Ferment Your Vegetables. The Rye Kraut is fantastic – it’s basically a simple sauerkraut with caraway seeds. We love it to eat it with sausage. I don’t eat a whole lot of kraut on a regular basis, so it’s still in my fridge, but it’s still just as tasty. The Pumpkin Spice Kimchi was made with butternut squash. Interestingly, I had fermented some butternut squash for a different project the month before, so I wasn’t worried that it would be weird or anything, but… I just don’t think it worked that well in a kimchi context. I ended up tossing it.

Later in the year, I came back to this skill and made salt-preserved green tomatoes with a recipe from Preserving Italy. These came out way too salty, so I don’t think I’d try this one again.

In December I made a fresh batch of kimchi using the Everyday Baechu Kimchi recipe from Ferment Your Vegetables, which turned out great.

The one thing I didn’t do for this challenge was make flavored salt. There are several recipes in Preserving Italy that I’d like to try, so maybe I’ll come back to this in 2018 in the boring winter months when I need a project.

Verdict: I think this is a very important skill, and I was glad to get more practice with it this year. In the future I would like to branch out to salt-preserving meats, such as bacon.

Pumpkin spice kimchi

March: Jelly OR Shrubs

I confess I was not very interested in this challenge in March, partly because it was too early in the year for fresh seasonal fruit to make either jelly or shrubs. I did see a few non-fruit jellies that looked interesting (including wine jelly, beer jelly, and herb jelly) but not compelling enough to make.

I came back to this in May when we finally had some fresh strawberries and made a strawberry black pepper shrub. It was fine, I tried to drink it a few times with sparkling water or in a cocktail, but I still find shrubs way too sweet for me. In June I tried again with a lemon coriander shrub, thinking that lemon would be less cloying than strawberry, but no such luck.

In June I made my first and only jelly, the four pepper jelly from Saveur. This actually came out great, but due to the suspended pepper pieces, it is very reminiscent of a marmalade. Still very sweet, but in this case I could forgive the sweetness due to the heat of the peppers. This happens to be the only recipe I made all year that required commercial pectin. In the future, I’d prefer to stick to recipes that only use naturally occurring pectin (from apples, lemon seeds, etc.) rather than using any commercial additive. There is a hot pepper jelly in Saving the Season that I would try in the future; most of the jelly recipes in that book start with apple pectin as a base, which I find appealing.

Verdict: Much like marmalade, I’m glad I made jelly once, but now that I know how much sugar is required, I’m unlikely to do it again, unless there’s a really amazing sounding recipe. I confess that I have yet to invest in a proper jelly bag, so for the sake of learning, I really should do that. As for shrubs, I’m glad I tried, and now that I know the technique, I feel confident I could improvise any number of flavors; the problem is, I just don’t like drinking them (not because of the vinegar, but because of the sugar).

strawberry black pepper shrub

April: Quick Pickles

Having lost my enthusiasm in March, and likewise due to a very late spring in which we STILL weren’t seeing spring fruits or vegetables at the farmers’ market in April, I also didn’t do this challenge in the month it was assigned.

However, in June, I made a quick pickled egg using some leftover brine from fermented escabeche, and it came out great. In August, I made some Chinese pickled cucumbers as well as the cornichons recipe from Saving the Season, using gherkins from the farmers’ market. The gherkins didn’t taste enough like real cornichons (oh well), but the Chinese cucumbers came out nicely.

Verdict: I often don’t give this skill enough credit, but it is a good one to have. Sometimes a quick pickle is just what you need to get a good pickled flavor but still maintain the crispness of your vegetables and have everything taste really fresh. Toward the end of the year I tried to make an elaborate ferment and it turned out all it really needed was a quick pickle. I could definitely use more practice with making this judgment call.

Chinese pickled cucumbers

May: Cold Pack Preserving

At this point in the challenge I was in truly unfamiliar territory, as I had no idea what cold pack preserving even was. I didn’t actually get to this one until June, due to the aforementioned late spring. When I did, I made spicy pickled green beans, using fennel seeds instead of dill seeds (we deemed these “pizza beans” since they evoke a pepperoni flavor). We liked these so much, I made a second batch.

Once I knew what they were, I continued to do cold packs throughout the rest of the year. In July, I made pickled melons, as well as peaches in grappa syrup, both from Preserving Italy. In August, I made cocktail onions from Saving the Season, and in September, I made canned whole tomatoes and canned green tomatoes, also from Saving the Season. In October I made pickled green beans from Saving the Season. Of what I’ve opened so far, the melons and cocktail onions were just OK, but the peaches in grappa syrup were amazing!

Verdict: I’m very glad to have learned this skill and the difference between cold and hot pack preserving. As I gained experienced I learned some of the pitfalls and strategies to avoid them, like making sure you really pack everything tight to try to avoid floaters, and leaving jars in the canner an extra 5 minutes to try to minimize loss of liquid. I think this is a perfect technique for things like green beans so they stay nice and firm, and I’m looking forward to the result with the jars I haven’t opened yet. Next year I want to try this with asparagus and cherries.

spicy pickled green beans

June: Jam

I had made jams before, but prior to this challenge I had always put them straight into the fridge rather than processing them. I am not a big jam eater, so I consciously tried to keep my jam making to a minimum, even though there are so many delicious looking recipes out there. In June, I made David Lebovitz’s black currant jam, mostly because I just couldn’t resist buying some fresh currants in the brief window in which they were in season (also, because David Lebovitz’s recipes are so consistently wonderful). We enjoyed this later in the year paired with some scones at an English tea-themed party.

In July, I made blueberry gin jam from Saving the Season (because gin! I simply love the way so many recipes in this book use alcohol as an acidifying ingredient), and tomato jam from Sean Brock’s Heritage. I have yet to try the blueberry gin jam, though I gave some away for Christmas and heard good things. The tomato jam was absolutely fantastic – I didn’t process it, as I wasn’t sure it was safe for water bath canning, so we just enjoyed it in the fridge.

In September, I tried a few more tomato jam recipes, since we loved the first one so much (spiced tomato jam from Preserving Italy and smoked paprika tomato jam from Saving the Season), as well as a peach champagne jam from Saving the Season, fig jam from Preserving Italy, and chile jam from The Indian Family Kitchen. I love hot spicy jams, and the chile jam was delish. I liked both of the tomato jams, but I preferred the more ketchup-like texture of the Sean Brock recipe.

Verdict: You can’t go wrong with mastering this skill. As I mentioned above, once I learned to just trust my thermometer, I never had a problem achieving set.

chile jam

July: Hot Pack Preserving

Along with Cold Pack Preserving, this was another big learning experience for me. As mentioned previously, at the beginning of the year I certainly wasn’t familiar with the terminology or what cold vs. hot pack even meant. At this point in the year, I had unknowingly already done a few hot packs: spiced pickled mushrooms, wine-spiked carrots, and fennel-carrot agrodolce from Preserving Italy.

In July, once I was more conscious of the skill, I added peach marsala almond compote, crushed tomatoes, bread & butter pickles, Asian plum sauce, peaches in tea & bourbon syrup, and peach chutney to my collection. Through the course of the month, much like with cold pack preserving, I learned a few tips & tricks, including making sure I was de-bubbling with a chopstick, as well as paying extra close attention to headspace. There were certainly times in which a recipe produced less volume than I expected, and I was left with the choice of extra head space or re-housing in smaller jars. As I got more experienced, I learned to anticipate this and do the latter, prepping a variety of different sized jars just in case.

After July, I continued to use this skill for the remainder of the year, especially in August and September in the height of summer produce. In August I made: pickled peppers, tomato sauce, pickled zucchini, tomatillo salsa, corn relish, passata, zucchini relish, roasted pepper relish, tomato salsa, Canadian ketchup, and fire-roasted tomatoes. In September I made BBQ sauce, roasted tomato sauce, spicy pepper relish, heirloom tomato sauce, chunky tomato salsa, candied jalapeno, and tomatillo ketchup.

In October I wrapped this up by making green tomato preserves, green tomato chutney, and hot pepper escabeche.

Verdict: This is quite possibly the most important skill of the year, not only because it includes almost all the tomato canning, but also technically all the jams as well. I’m very glad to have gotten lots of practice with it, and I feel quite comfortable with it now.

July preserving (photo by Tom Ipri)

August: Low Temperature Pasteurization OR Steam Canning

This was one of those months where an alternative challenge was provided in case equipment was a barrier, but in all honesty both techniques needed special equipment. I didn’t even consider steam canning. Low-temperature pasteurization is technically possible without an immersion circulator, but a pain in the ass. As most of the low-temp recipes shared on FIJ were for cucumber pickles (which I don’t actually like to eat), I had no interest, so I decided to skip it.

BUT then in September, I had planned to do some pickled peppers from Saving the Season, and I didn’t realize until I read the fine print of the recipe that it was actually a low-temp pasteurization recipe. I toiled over my stupid glass electric stovetop with my 4th burner canner, trying to keep the temperature between 180 and 185. I probably spent 2 hours before I even added a jar, just trying to regulate the temperature. Of course once I thought I figured it out and added a jar, it fluctuated further. I kept a container of cold water nearby in case the temperature got too high, but then tried also to keep it from going too low. I finally managed to keep a pint of pickled peppers between 180-185 for half an hour, and it sealed, so there is that.

Verdict: In the future, I would totally invest in an immersion circulator, since it would help with low temperature pasteurization but also multi task for sous vide meat and eggs. I do think having whole pickled peppers around in winter will be a good thing, especially since low-temp pasteurization helps preserve crispness, so I am interested in pursuing this further next year. I’m still not interested in steam canning.

LTP pickled peppers

September: Fruit Butter

This was one of the easier challenges of the year. I was actually pretty excited about it because I grew up with fruit butter (both homemade by my mom as well as purchased from local apple orchards), but I had never made it myself. I relied heavily on an older FIJ post, as well as a few recipes in Saving the Season. I am super glad that I had invested in a food mill at this point; it would have been fully possible to just rely on my stick immersion blender, but I think a food mill made for better results. From the basic technique post, I tried both the stovetop version as well as the oven roasted version. I feel like the stovetop version produced the best results, but was the most work. The oven roasted version was easier to leave alone, but not as precise. I would have liked to have tried the slow cooker version, but I don’t have the type of slow cooker that would make it possible to prop it open with a chopstick. Ultimately I made several batches each of apple, peach, and pear butter, and all turned out great.

Verdict: For sure, this was very useful and I’m so glad I finally tried it. As mentioned above, this was a lifetime in coming since I’ve had apple butter in my life since I was a little girl. To finally, 40 some years later, make my own, was pretty powerful. Also this translates well to a few subsidiary skills, including fruit pastes (December) and fruit leather. I LOVE that these don’t require any added sugar, so they’re guilt free to snack on and to give away.

September preserving, with apple butter on the right (photo by Tom Ipri)

October: Drying and Dehydration OR Pressure Canning

As with August, this was another month in which two options were provided for the challenge, in case equipment was a barrier. I didn’t for a second consider buying a pressure canner, though there are plenty of low-acid foods I would eventually like to pressure can. But after examining my options for drying and dehydration, I found that most of the dehydration projects I’d be interested in would require a proper dehydrator. Yes, I can dry small quantities of herbs by just leaving them out, but that didn’t really feel like a skill. And oven dehydrating generally needs to be done at a lower temperature than what my current oven is capable of. I know my mom made fruit leather in the oven when I was young, but I don’t know how low that oven went or if she left the door propped open; my mom definitely did have a dehydrator, though, and that’s where most of our dried fruit came from when I was growing up.

Earlier in the year I dehydrated some cherries for sour cherries in boozy syrup from Preserving Italy. This was tough not only due to the temperature of the oven but also in this case because I didn’t have the right kind of drying rack. In August, I tried drying some grapes to make raisins in the oven, but they got overcooked. In December, I gave this one last try for dehydrating celery, knowing that my oven only went down to 170 but that proper dehydrating needed to go below 150; unsurprisingly, these also got overcooked. My only pseudo-successes with this this year were just leaving herbs and citrus peels out on my counter to dry.

Verdict: I think dehydrating is an important skill, but after several failed attempts at oven drying, I do think a dehydrator is essential for doing this properly, except for things that can be left out at room temperature. For the record, although I did not try it, I also think pressure canning is very important since it is the only way to safely preserve low acid foods, especially meat. While my space constrictions do not allow for this presently, it is something I will think about in the future.

attempting to dry sour cherries

November: Fermentation

OK, so this is something I worked on actively last year, so I was definitely already comfortable with it come November, and in fact I had been fermenting all year by the time this challenge came around. I didn’t actually ferment very much in November, but did a lot between May and September. Nearly all of my (successful) ferments came from Ferment Your Vegetables, but I bought a few new fermentation books this year, including: DIY Fermentation and Fermented Vegetables.

Honestly the new books were more of a bust than not. The majority of things I tried from DIY Fermentation did not work out for one reason or another, whether it got moldy (soy sauce, miso) or just did not taste good (peach chutney, sprouted garbanzo bean hummus); however I was pleased with the fermented ketchup, cultured buttermilk, cultured butter, and fruit vinegar recipes. Despite some of the failures, I have to give that book credit for me branching out into a few non-wild cultures, such as buttermilk culture, as well as the koji culture I bought in my failed attempt to make soy sauce. I didn’t really care for the recipes that required whey as a starter, with the exception of the ketchup. The Fermented Vegetables book was more oriented toward large-batch crock fermenting, which is not my thing, but I do want to try the garlic paste and a few other small batch recipes from that book.

I think my fermentation highlights this year were things I made up myself, as I’m comfortable enough with the technique to improvise. My favorite was an escabeche pickle with carrots, garlic, onion, oregano, and jalapeño. I also really liked my version of pimenta moida made with a paste of fermented esplette peppers.  I am also glad I did a few simple one-ingredient ferments for really basic things to have around for a salad, like fermented shallots, jalapeños, and radishes. I did one ferment from Saving the Season, which was a delicious batch of fermented green beans – for this one, I let it ferment longer than I usually do with vegetables, and I was pleased with the extra sour and tangy result. I also stocked up on the very reliable salsas from Ferment Your Vegetables, and finally made a successful batch of fermented hot sauce.

Verdict: I loved fermentation before and still love it now. The challenge has certainly helped me think more about when fermentation is the most appropriate preservation technique and when it isn’t.

fermenting butternut squash

December: Fruit Pastes

I participated in this challenge a little early and made two pastes in November. I got lucky with my first batch, an apple-pear paste from Preserving Italy that came out perfect the first time. I made this as an alternative to quince paste and it’s just a lovely recipe (as with many recipes in this book, it is heavy with vanilla bean). For my second batch, I followed a more generic recipe to attempt cranberry paste. I baked it a few hours, but it wasn’t nearly enough, as it was still halfway between jam and paste when I gave up. This needs more practice, but it was still very tasty.

Verdict: This was slightly less useful than some of the other challenges, but it was a good extension to the fruit butter challenge. I’ll certainly try it again next year.

apple pear paste


This was not part of the challenge, but the other preservation technique I tried this year was Preserving in Oil. This technique is not USDA approved, so it’s not surprising that this was not part of the challenge, but it does figure prominently in Preserving Italy. Preserving in Oil was something I hadn’t realized I was already doing, for things like my harissa paste where you have to re-cover it in oil each time you use it. I tried a number of oil preserves from Preserving Italy, but I have to say that I didn’t really like the result when it came to using this technique for preserving vegetables. The oil-preserved asparagus, for example, was too mushy, and I just don’t like the texture when the oil’s all congealed in the fridge and you’re trying to fish something out of it. However, I think the technique works great with pastes, particularly with peppers. In summer I made a fermented pimenta moida and topped it with oil, and that’s effectively helped preserve it in the fridge. In terms of flavor, this was also my favorite preservation method for roasted red peppers, even though they don’t last as long.

sweet and sour roasted peppers with capers

Freezing was not part of the challenge, but I think it’s relevant, even if it’s not terribly complicated. Certainly there is some small skill involved, if only to know when/how to blanch things before freezing, etc., as well as knowing when freezing is a better or more appropriate preservation method than canning. Maybe this could have been added to the April challenge (somewhat related to quick pickles) or August (as an alternative to LTP or steam canning, at a time of year when there are plenty of tomatoes to freeze), or October (similarly easy compared to dehydration).

Preserving in Alcohol is probably another thing that could have been added to the challenge as an alternative one month, though it’s certainly not for everyone. The sour cherries in boozy syrup I made would qualify for this, as well as limoncello and a variety of other alcohol infusions. On a related note, I found it completely eye-opening in Saving the Season to find that alcohol could be used instead of or in addition to vinegar or citrus as a way to acidify canning recipes.


Though especially toward the end, the FIJ blog did not provide as much in the way of instruction, I am still grateful to the challenge for providing some structure for me to learn and refine some of these preserving skills. Clearly I got a lot out of the books Saving the Season and Preserving Italy; while I could have gone through a lot of recipes in those books without the challenge, I’m not sure I would have picked up on specific skills and terminology like “hot pack” and “cold pack.” I also got a great deal out of the FIJ Facebook group, despite its propensity toward big-time Canning Drama (who knew); while the arguments over canning safety and non-approved preservation techniques grew tiresome (albeit entertaining at times, in a break out the popcorn to watch the train wreck sort of way), at least it did point me toward the National Center for Home Food Preservation in case of any safety questions. Certainly I do want to eventually own all of the Food In Jars books, but based on my experience with the challenge I think my top priorities would be Naturally Sweet Food in Jars (for alternates to sugar) and Preserving by the Pint (since a pint is my max canning size and I never want to produce more than 1-2 jars of any one recipe). Other people in the FB group joked about buying stock in sugar by the end of the year, but if there’s one thing I’d stock up on for the apocalypse, it’s salt.

In terms of equipment, I found that I really didn’t need much other than my 4th burner pot, wide mouth funnel, and a jar lifter. Halfway through the year I did buy a food mill, which I’m grateful for, as it really helped with tomatoes as well as with apples. My instant-read thermometer was a huge asset, as was my digital scale. I only started to appreciate my silicone spatula toward the end of the year, as well as my canning ladle; these were nice to have, but not necessary (though, as a bonus, they certainly come in handy in the kitchen for non-canning cooking needs). I rarely used the magnetic lid lifter thing, and I also never used the silicone trivet, so those were unnecessary purchases. I was a regular visitor to my local hardware store, where I picked up more jars and lids several times a week during the summer, which was more manageable and less wasteful than ordering flats of jars online. I think I mentioned above, in the future I’ll try to stick to smaller (1/4 and 1/2 pint) jars, as pints and larger are just a super unrealistic amount. Another purchase I found really useful for freezing and drying was restaurant-style plastic deli containers in various sizes. For fermenting, I continued to make regular use of my pickle pebbles and plastic lids, but other than that I don’t think any additional equipment is necessary.

In terms of favorite recipes for the year, the tomatillo salsa with green chiles and tequila from Saving the Season and the wine-soaked carrots from Preserving Italy stand out. Anything with tomatoes, peppers, or peaches was a big hit. The spicy green beans were a pleasant surprise, as were the green tomato preserves. Fruit butters reclaimed their space in my heart as my favorite fruit preserves, though my canned peaches are something else. Unsurprisingly, we are eating up all the savory preserves, but have a hard time using the sweeter things. I gave away a bunch of jam during the holidays and still have too much.

salsa verde, possibly my favorite recipe of the year

The Future

Now that I’ve completed the challenge, what’s in store for next year?

Well, I only started using the Saving the Season book in summer, so there are definitely some spring recipes from that book that I want to check out (especially for cherries, and I’m still not quite ready to give up on asparagus). Knowing that in winter, the things I crave the most are tomatoes and peppers, I definitely want to make more of those next year. There are some other fruits I would like to work more with, including apricots, plums, and berries. Certainly if I end up buying more preserving books, there will always be new recipes to try – in addition to the Food in Jars books, I have my eyes on a few others. Also, now that I gained a little experience fermenting with non-wild cultures, maybe I’ll finally get some rennet and get more into cheese making.

I would like to invest in a pH meter to get a better sense of when a certain recipe is safe for water bath canning if it does not otherwise specify – such as with Sean Brock’s tomato jam recipe. A pH meter would help with fermentation, too, and it’s not too expensive (right now I do have pH strips but they’re not very precise). There are definitely some recipes where I would have benefitted from a food processor rather than relying on my stick immersion blender. Although I was not enthused by jelly or marmalade during this year’s challenge, I really should invest in a jelly bag and give this skill more of a chance. To level up, I would like to someday get an immersion circulator to help with low temperature pasteurization as well as sous vide cooking. Certainly someday I would like to try pressure canning, for meat & beans especially, but not anytime soon. Likewise a dehydrator would be great, but I don’t have the space for it. While the 4th burner pot is very limiting in terms of quantity and volume, I’m not sure I see any need for a larger water bath canning setup anytime soon. After a year of accumulating jars, I definitely need a better storage solution in terms of shelving and/or jar containers.

One thing that only hit me during the very last challenge, which seems stupidly obvious now, is that these things really do take a lot of practice. There were certainly cases where I thought I had “mastered” a challenge when really, it was just beginner’s luck, and the next time I tried it, it didn’t go so well. Here’s where I think a focus on technique, as opposed to specific recipes, was really the brilliant part of the challenge. So in that spirit, I will certainly want to keep practicing, though true “mastery” will take more time.


2017 In Review


Here are my “best nine” photos from 2017 on Instagram (as with last year, only one photo is not of food):

Here are my favorite 2017 photos from Flickr:

Best of 2017

Life in Philly

This was my 6th year in Philly. At the end of the year, I finally succeeded in finding a different job, so that will change my experience in Philly going forward. At the end of the year we also lost Tom’s mother suddenly, which has meant not only a great deal of grieving but also potential changes in our routine as it comes to our relationship with the Northeast. I had oral surgery early in the year, which went OK. Thankfully it was just a benign cyst, but the surgery did result in permanent nerve damage; I still have sensation in the roof of my mouth, but it’s like having “pizza mouth” all the time. I had half-days on Fridays during the summer, which gave me some much needed time for some self care. And, though we have yet to use the grill, we have tried to take better advantage of our building’s patio, relaxing there with adult beverages and our Kindles when time allows. We did get out and about a little bit, including the frog exhibit at The Academy, as well as a Phillies-Dodgers game at Citizens Bank. Toward the end of the year, we took several Schuylkill River cruises (including visiting Bartram’s Garden for the first time), as well as a South Street walking tour led by our friend Marcus.

Philadelphia 2017

Staycation 2017


It didn’t seem like much, but we did get in a bit of travel this year.

In January, I went to Atlanta by myself for a work conference. While I was there, I visited my BFF Suzie and marched in the Atlanta March for Social Justice and Women.

ALA Midwinter 2017 (Atlanta, GA)

In early March, we were so very fortunate to go to California for my cousin Hallie’s wedding. This was my favorite weekend of the year by far. Not only did we get to stay in Carpinteria, one of our favorite places in the world, and not only was the wedding itself spectacular, but we also got to spend a day in Santa Ynez wine country and have dinner at The Hitching Post. And, to top things off, our flight back to Philly got canceled due to a storm, and we got to stay an extra day in LONG BEACH. Best canceled flight ever!

California 2017

In late March, we went to Baltimore so that Tom could attend a work conference, and I tagged along. We had a lovely time with our friend Dale and enjoyed exploring the Federal Hill neighborhood.

Baltimore 2017

In August, we traveled to Washington, DC while I attended a work conference. We really liked where we stayed and enjoyed exploring new stuff in Penn Quarter, which had changed quite a bit since the last time we stayed in that part of town.  I was also glad to go to Zaytinya for their mezze lunch (a much-needed do-over since the last time I was there).

USETDA 2017 (Washington, DC)

I made it to New York City for the first time since moving to Philadelphia six (!) years ago, not only once but twice. In late June we went up to NYC to meet up with Erika, David, and Ella to attend a Mets game and as a bonus, got to go to the Guggenheim Museum. Later in the year, now that I knew how to navigate MegaBus, I went back to meet up with my friends Heather and Melissa.

New York 2017

Dining In

For the first few months of the year, I was fortunate to do recipe testing for my friend’s new food blog, A Good Carrot. Not only was it all delicious, healthy food, but having to make all this food on a schedule got me much more in the practice of meal planning.

Throughout the year, we enjoyed trying new recipes from The Indian Family Kitchen, a cookbook I had received from my brother last Christmas. Part way through the year, we bought another influential cookbook, The Apple Lover’s Cookbook, which was on sale on Kindle at the time. We made just about all of our holiday recipes from this book and really enjoyed it.

I suppose it’s notable that I joined the State Store’s wine club. Eh, the last thing I want to do is give them more of my money. But I do like wine showing up at my door, and this way I try some more mid-priced bottles that I wouldn’t ordinarily find at my local store. It’s been hit or miss, but I’ll see it out over the course of a year and see how it goes.

I continued to keep a Google Calendar of all of our meals for the past year. However, this year I have no desire to analyze the data for any trends. Sorry.  Without looking too closely at the data, I would say we continued last year’s trend of eating in most of the time, eating out less than we had in previous years. I also think we continued last year’s trend of trying 1-2 new recipes per week. I can certainly say, we continued our trend of having about 1 chicken recipe per week, with plenty of new recipes tried in addition to repeated recipes. Really there was so much good cooking, it’s hard to pick anything that stands out – see my 2017 monthly blog posts and photos below:

Dining in 2017

Dining Out

Highlights for dining out this year included:

Dining Out 2017


Most of my projects this year were part of the Food in Jars Mastery Challenge, as I learned a lot about canning, and continued to experiment with fermentation. The bulk of my recipes came from

Not everything was successful. I tried sprouting, but didn’t really enjoy the results. I tried fermenting soy beans to make soy sauce and miso, both of which failed. I learned that I don’t really care for marmalade, jelly, or shrubs (too much sugar!)

Big winners were tomato jam, pimenta moida, salsa verde, wine-soaked carrots, spicy green beans, peach chutney, canned peaches, and BBQ sauce. I was also pleased with how my homemade buttermilk and quark turned out.

Photo by Tom Ipri

Tom did a great job making bread from the cookbook I got him lat year. Highlights included white bread, pita, biscuits, and corn muffins.


My year in books was significantly affected by my purchase of a Kindle, coupled with my use of the Free Library’s Overdrive subscription. I went way above my Goodreads goal and read 75 books, which is probably the most I’ve read since I was a kid in the library summer reading program. Highlights of the year were Assassin’s Fate (the end of the Fitz & the Fool trilogy, *sob*), Obelisk Gate and The Stone Sky, Confederacy of Dunces, Binti and Binti Home, Strange the Dreamer (I love Laini Taylor!), Shades of Magic, Akata Warrior, and Deadhouse Landing. I’m continuing to enjoy Star Wars canon novels, especially Ahsoka and Bloodline. Sadly it’s kind of hard to read physical books now, once you get spoiled with being able to adjust the type size and being able to read in the dark.

Here is my GoodReads year in books:

2017 Goals Redux

Getting a new job was more of a long term goal, but glad it was finally able to happen.

From last year’s goals, here’s what I DID do:

  • Continue to make things, try more canning – YES
  • Send birthday cards in the mail – YES
  • Continue trying to bring lunches to work – YES
  • Make more things from cookbooks, not just online recipes – YES
  • Invest in a Kindle and see if that helps me adjust to e-reading – YES
  • Keep up with meal planning and tracking – YES
  • Continue to make progress on paying off debt – YES

I think the cooking, canning, meal planning, and Kindle reading have been discussed already, so the main thing I’d like to focus on here is the birthday cards. I did this all 12 months of the year. I don’t regret it, but there are definitely some lessons learned. People are reluctant to give out their addresses these days, which I get, but it was depressing to be rebuffed. Some people also just don’t like mail, which I also found to be depressing. Then there are the male friends whose SOs feel threatened when I send them a bday card. ~sigh~ Bottom line is, despite some awkward interactions, this was mostly very positive, even if only a small handful of people really enjoyed getting a birthday card in the mail, as far as I know. In a very small few cases, it resulted in some continued email or snail mail correspondence, which I enjoyed. Overall it was very expensive, since good cards are not cheap, and I had to buy a lot of stamps (no regrets about that, though). I’d like to keep doing this, but perhaps scale back now that I know who actually appreciated it.

Here’s what I did kinda, but not really:

  • Call politicians – I did this a little, but not enough
  • Try to have more non-social-media interactions with people, whether that’s email, hand written letters, phone calls, etc. – Sort of, but I could do a lot more

Here’s what I didn’t do:

  • Get in the habit of using the work gym at least once a week – NO
  • Blog more on SuperPlus Eats – NO
  • Take more people pictures – NO


It will be interesting to see what’s in store for this year. There is a lot to learn and adjust to with my new job. For work, I’ll be traveling to Denver and Washington, DC, but that’s all I know so far. For pleasure, we’ll be traveling to the SF bay area for a wedding, so I hope we can make a nice California trip out of that. It will be Tom’s 50th birthday this year – we won’t be taking a big trip, but we will be splurging on a nice dinner.  At the beginning of the year, I signed up for a few new wine clubs, so I look forward to seeing how those work out.

Here are my informal “ideas” for next year:

  • continue making things from cookbooks (physical or kindle). If stumped, look to past recipe success, as well as NYT and LA Times
  • continue canning/preserving, this time more focused on practical winter staples and improving techniques, in addition to experimenting
  • continue to make progress with debt
  • figure out a workout schedule – may need to wait until I’m working from home 1 day a week
  • invest more in “home office” though it won’t be tax deductible
  • do something about the furniture situation in apartment
  • continue to send cards, branch out into postcards & letters, maybe even phone calls.
  • continue reading
  • take more people pictures

December 2017: The Month in Tom and Holly

Life in Philly

This month was my first at my new job, which has meant getting to know a new campus, figuring out my new subway commute, trying new food trucks, etc. I might be slightly obsessed with the different colors and patterns of subway tiles on the Broad Street Line.

We got our first snow of the season, which thankfully didn’t stick around too long. I am not looking forward to winter. We enjoyed a few get-togethers with friends, including a birthday party held at a used bookstore, and a friend’s annual glühwein party. It got miserably cold and snowed again at the end of the month.

Day-after first snow at Temple U
Late-December snow in Fox Chase

We saw the new Star Wars movie and really loved it. Our expectations were low after The Force Awakens, and due to the fact that we’ve grown to like Rogue One and Rebels over the main storyline movies. Nonetheless we loved the new direction of The Last Jedi. The only downside was we didn’t care for the “Black Box” theater at the Prince Theater where we saw it the first time, so we hope to make up for that by seeing it in a proper theater next time around.

Unfortunately the month ended on a very sad note, as Tom’s mother was in the hospital and then passed away suddenly. We are all grieving and are grateful for the love and support of family and friends.

Farmers’ Markets

This month I tried getting cut flowers from the farmers’ market for the first time, in an effort to spruce up my new office. I’m not sure how well this is going to work. The first week, some of the flowers had shriveled up between Saturday when I bought them and Monday when I came to the office. The second week, the flowers had some kind of dry pods that made a huge mess. Still, I like the idea. We’ll see. Winter might not be the best time for this experiment.

We tried some special local oatmeal via Z Food Farm, which was enjoyable during our time off. We also got some great hard cider from Frecon Orchards, which we used both for our cooking adventures and for drinking.

Frecon Farms Wæs Hæl


There’s not too much to say about wine this month. I was on the verge of canceling the state store wine club, but this month they sent Italian wines, so I’ll keep it for now. The red wine was from Alto Adige, made from 94% Schiava and 6% Lagrein. The white was a sauvignon blanc from Friuli.


My birthday was on a Sunday, so we celebrated all weekend. (Normally I would have also taken a day off work, but I couldn’t since I had just started a new job, and it turned out fine since my birthday was over the weekend anyway.)

On Saturday, we had a lovely brunch out at SouthGate. I am not into bloody mary cocktails, but I was intrigued by theirs and decided to try it. I couldn’t finish it, but it was very good and very savory, and it came with a delightful sidecar of spicy soju. I tried their shortrib moco loco for my entree, which was fantastic. We also shared some kimchi deviled eggs, and Tom got the Korean fried chicken with green tea waffles.

Brunch at SouthGate

For Saturday dinner, Tom cooked for me, and made a slow cooked tomato gravy and braciole, which we had over fresh pasta, and which was unsurprisingly delicious.

linguine with red sauce and braciole (photo by Tom Ipri)

For Sunday brunch, Tom made me chilaquiles divorciados, using some salsa I had canned in summer, one roasted tomatillo and one chunky tomato.

chilaquiles divorciados

For Sunday dinner, we went out to Friday Saturday Sunday. We have been to the bar many times, but it was our first time getting a table and eating in the dining room upstairs. As expected, it was excellent. We shared a bitter green salad (with nori caesar dressing – I love the idea of using seaweed rather than anchovies to flavor a caesar), grilled octopus, sweet potato agnolotti, and roasted chicken.

Friday Saturday Sunday


For Christmas, we made this into a multi-day cooking affair. On the 23rd, Tom made some homemade bread, and for dinner we had orecchiette with tiny lamb meatballs.

homemade bread
orecchiette with tiny lamb meatballs

On the 24th, Tom made croque madame using the homemade bread from the day before. For dinner, we did our variation on the Feast of the Seven Fishes by making a seafood paella. We only have a 9 inch paella pan for two, so 3 “fishes” were plenty (scallops, clams, and shrimp), but I could see also trying to make room for maybe some octopus and crab meat. We cooked the seafood separately and added it to the top of the paella at the end, which isn’t traditional, but I think it worked better, since that way the scallops got a nice sear, and the shrimp were extra seasoned with smoked paprika and garlic.

croque madame

On the 25th, for breakfast I made a mushroom strata with the rest of the homemade bread, which was quite good. Despite the bacon and tallegio, it wasn’t as heavy as some stratas I’ve made. For dinner we had cider-braised pork with applejack and dates (recipe from The Apple Lover’s Cookbook, only we used applejack instead of Calvados and dates instead of prunes), and an apple-walnut radicchio salad.

Pork with Applejack and Dates

We also made 3 batches of cookies:

peanut butter sriracha cookies

We enjoyed exchanging gifts with each other and a few family members. Highlights included author jersey t-shirts from our local used bookstore, Neighborhood Books – Heller 22 for me, Pynchon 47 for Tom – as well as some cookbooks (Zahav, Half Baked Harvest), ornaments, jewelry, glassware, knitted hats from my mom, hand-blended tea from my cousin Jenny, and a Chopper hat!

Chopper hat and Chopper shirt

For the 26th, we enjoyed a nice afternoon tea at The Dandelion, and for the 27th, we had a delicious meal of red sauce, meatballs & ravioli at Dennis’s, to round out the Christmas festivities.

The Dandelion

New Year’s

For New Year’s Eve, rather than going out for tamales as we usually do, instead we made a cornbread tamale pie. Tom made a batch of beer bread from the Half-Baked Harvest Cookbook, which turned out great. On New Year’s Day, we made cider-brined turkey legs with applejack gravy from The Apple Lover’s Cookbook, which turned out pretty well – I especially liked the gravy.

Dining In

We did a lot of cooking for the holidays, but other than that we didn’t try many new recipes this month. The standouts where spaghetti with spaghetti squash and tadka dhal from The Indian Family Kitchen. Also, for lunches, I enjoyed making the insalata di riso from Preserving Italy, which was a great way to use up various opened jars of pickled things in the fridge.

Otherwise, we looked for inspiration from past recipe success rather than trying new recipes. This included:

Dining Out

We didn’t go out too much this month, other than for my birthday. After my first day of work at my new job, we did go out for a special dinner at Southwark. It was nice to finally sit in the dining room and try the food rather than just sit at the bar.

Southwark – photo by Tom Ipri

In the neighborhood, we spent some additional time at SouthGate, Keen, Friday Saturday Sunday, Little Spoon, and Tio Flores. I really hope for more meals at SouthGate in my near future, I just really enjoy it there.

Mandu at SouthGate
chilaquiles con carne at Tio Flores


Now that canning season is over, it’s basically back to ferments. I made a batch of fermented radishes and a batch of fermented jalapeños, both to use as toppings/condiments, or for recipes that just call for a small amount. I had some leftover buttermilk from Thanskgiving, so I turned the rest of that into a delicious buttermilk ricotta, with the recipe from Preserving Italy. My pickled mustard greens from last month never quite turned as bright yellow as I hoped, but I went ahead and stopped the ferment once it seemed nothing new was happening. This time of year I can get napa cabbage from the farmers’ market in a reasonable quantity, which I much prefer to the giant heads at the grocery store, so I made kimchi (the “everyday” kimchi recipe from Ferment Your Vegetables). I still had a bit left of my last kimchi, which was still fine, so I mixed in the old with some of the new when it was finished. It was very bubbly, so I’m quite excited to see how this one ages. I also started a sauerkraut based on a pickle we had at Zahav. I was hoping when I got the Zahav cookbook that this recipe would be in it, but it wasn’t, so I improvised. It’s napa cabbage with red onion, sumac, mint, dill, za’atar, aleppo pepper, and clove. It won’t be ready until next month but I look forward to trying it.

We opened a few jars of things canned in summer: roasted tomatillo salsa and chunky tomato salsa, both of which we used in my birthday chilaquiles, and a jar of pickled peppers from Saving the Season. The chunky tomato salsa was very spicy, and I was quite pleased with it. The tomatillo salsa wasn’t spicy enough, but it was still tasty enough that I’d make it again. The canned pickled peppers are naturally more vinegary than the oil-preserved peppers we had just finished up, but I still like them.

I decided to finally give up on the homemade miso & soy sauce I started in June, which were supposed to ferment for a full year. Both had developed mold, which is a lesson learned both in terms of brine level as well as keeping more of a constant eye on things. It’s especially disappointing to have these not work out, since I injured my finger pretty bad when I was making them. Oh well, I still have plenty of soy beans if I decide to try again.


I started the month by reading Vicious by V.E Schwab. I had enjoyed her Shades of Magic series and snagged this in a Kindle sale since the library doesn’t have it. I enjoyed it and will look forward to the sequel.

I was in a lull with my Overdrive hold queue at the library, where I didn’t want to place any more holds until my current holds came up, so I bought another book I had been looking forward to, Deadhouse Landing, the sequel to Dancer’s Lament. So, first I had to re-read Dancer’s Lament. Both were great, and I loved the way Deadhouse Landing expanded the story and introduced more familiar characters and settings. As soon as I finished, I wanted to be back in the Malazan world, so I re-read Gardens of the Moon. I would have kept going, but, some of my library holds came up, and I hit the dilemma where continuing with Malazan would have meant either going back to print (that font is small!) or having to buy things all over again in Kindle format.

After about 6 months I finally got my hold for The Stone Sky, the conclusion to N.K. Jemisin’s Broken Earth series. Wow, what a fantastic ending to the series. This world was so rich, and I felt like there was just as much if not more world-building in the last book as there was in the first book – so much revealed and so much to learn. I highly recommend the whole trilogy.

In the meantime I also re-read Bloodline, in lieu of the new Star Wars movie. It fills in some important plot points relevant to the new trilogy that I wanted to be reminded of.

Last Month’s Update

November 2017: The Month in Tom and Holly

Life in Philly

This was my last month working in University City(!), so I did my best to savor the walk to work on the Schuylkill as well as all the food on the way. I made sure to sample all the breakfast pastries and sandwiches at Walnut Street Cafe, Res Ipsa, and Rival Bros (though I live near the latter, I probably won’t go there as often since it won’t be on the way to work anymore). I was fortunate to get to have lots of lunches and parties with work people, including at COOP, Zavino, Sabrina’s, Lemon Grass, and Sang Kee.

Farewell gifts from work

Finally, I had Thanksgiving Break and about a week off to finish the month. It’s finally feeling autumnal, though there wasn’t much in the way of fall color in the city. While my time off between jobs was far too short, it was a nice combination of relaxing and running errands that I normally don’t have time for when I’m working, plus a bit of personal care. I took my Kindle to the patio as well as to some parks and cafés. It’s hard to imagine you’re on the beach when you’re not, but that’s the mindset I tried to evoke.

Farmers’ Markets

We’re fully into Fall, and have embraced all the squash and apples that that entails. I always especially love our farmers’ market bounty the weekend before Thanksgiving and all the extra goodies we get for the festivities.


We went to a Thankgiving-themed wine class at Jet Wine Bar, which was enjoyable as always. Our favorites were the Domaine Plageoles Gallac Mauzac Nature 2015 and the Domaine de Botheland Laurence et Remi Dufaitre, Beaujolais-Villages L’Air de Rien 2013. The Tenuta la Favola Nero d’Avola Sicilia 2015 was also quite nice, not nearly as fruity as most Nero d’Avolas.

This month’s State Store wine club was another disappointment. The theme was South Africa, and I got a so-so sauvignon blanc and a pinotage. If this mediocrity keeps up I’m going to have to cancel.


We had two Thanksgiving meals, one for the two of us and one with Tom’s mother and brother. This year, we got all of our recipes from The Apple Lover’s Cookbook. We also got some fantastic hard ciders from Ploughman Farm Cider.


  • Tennessee Cornbread Dressing with Sausage and Apple
  • Cider-glazed Root Vegetables
  • Braised Brisket with Apples and Hard Cider
  • green beans
  • desserts from The Baker’s Jar


  • We brought Squash Apple Gratin and an Apple Walnut Salad with gorgonzola and radicchio
  • Tom’s brother and mother made turkey, gravy, savory bread pudding, cranberry sauce, green beans, pumpkin pie, and coconut cream pie

Between both meals, the leftovers kept us going for most of the next week!

Dining In

We got exhausted with hunting down new recipes, so instead we revisited some past “recipe success”

Scallops with apple cider glaze

One new recipe we tried was the pasta e fagioli soup from Preserving Italy, which was absolutely fantastic. We will definitely have to make it again soon! Part of what made it so excellent was the “pesto abruzzeze” that was also in the book – as well as some really fantastic 1732 meats pancetta.

Dining Out

We got out to a few regular places as well as some other places where we hadn’t been in awhile:

Luke’s Lobster

We also got to try a few new places, which was exciting:

  • Keen is finally open! We’ve been waiting for this for years. We had some snacks and beers and really enjoyed the vibe at the bar. We look forward to going back soon.
  • We went to Second District Brewing on one of my days off and both the food and the beer were delicious. We will definitely be getting back there during winter break.
  • I tried the Turducken sandwich from Jake’s Sandwich Board, which was great. I definitely need to try more sandwiches from there.
  • I got takeout from Mama’s Vegetarian, and the falafel, hummus, and pita, were all deserving of the high praise.
  • I tried the new(ish) Rival Bros on Spruce Street – the food and coffee weren’t different from the one on Lombard, but it was nice to experience it in a somewhat bigger space.
Second District Brewing
Rival Bros
Mama’s Vegetarian


The canning season is officially over, so I didn’t do much in the way of preservation or other DIY projects this month. The Food In Jars Mastery Challenge was fermentation this month, but since I’ve been fermenting for over a year I didn’t feel obligated to participate. I did make:

  • pesto abruzzeze from Preserving Italy
  • healing bitters
  • fermented mustard greens
  • cranberry fruit paste – I used this recipe to use up some leftover cranberries. It didn’t set as well as my apple-pear paste last month – I think it may have needed to cook longer in the saucepan before I transferred it to the oven, as it just didn’t seem to want to lose all its liquid and was still kind of jam-like.
  • quark – I made this to use some extra buttermilk. It’s somewhere between yogurt and cheese, like sour cream but made with milk instead of cream. It was way easier to make than yogurt, so I can see making this as an alternative.

We didn’t open many of the preserves from previous months, but we did finally try my blueberry chutney with roasted chicken, which was very good.


  • Akata Warrior – this was amazing, I loved it. Tom helped me find my print copy of Akata Witch, which I plan to read (re-read?) soon.
  • Strange the Dreamer – wow! I am blown away by the imagination of Laini Taylor. Toward the end I wasn’t sure if it was going to be a standalone book or the first in a series, and… of course it turns out to be the first in a series, so I’ll have to patiently wait to see what happens next!
  • Provenance – this was also quite enjoyable. I didn’t realize it was going to touch so much on the events of the Ancillary Justice series. The main character had a serious case of imposter syndrome that was realistically portrayed to the point where it was giving me anxiety, which I have mixed feelings about, but overall, a great new installation in this universe.
  • Gemina – the second book in the Illuminae Files series. I got this in print from the library since the first book of the series was so frustrating to read on the Kindle. That was definitely the right choice as there are so many powerful scenes conveyed through the art rather than with words. This certainly encouraged me to continue this series whenever the 3rd book comes out, as well as to check out Illuminae in print to re-read it in its native format.
  • A Conjuring of Light – the third book and conclusion to the Shades of Magic series. It was a satisfying ending, but for some reason I didn’t enjoy it as much as the first and second books.
  • Oathbringer – the 3rd book in Brandon Sanderson’s Stormlight Archive. Despite being a 1200+ page book, I found it to be not very substantial – kind of like the later Wheel of Time books. I might feel differently on a re-read, but I overall just feel like this entry didn’t move the series forward significantly. I also probably was less interested since the primary character this time around was Dalinar, whom I find to be a bit of a yawn.
  • Borne – Tom had checked this out from the library and recommended it – a very thoughtful and imaginative tale.

Stitch Fix

I got a great Stitch Fix and kept all 5 pieces:

Current Air Ghita Mini Pleat Bell Sleeve Blouse, Brixon Ivy Cyndi Lace Pencil Skirt
Leota Seraphina Cotton Blend Textured Knit Dress
Octavia Joyce Infinity Check Skarf, 41 Hawthorn Rayma Blazer

Last Month’s Update

October 2017: The Month in Tom and Holly

Life in Philly

Most of the interesting things that happened this month in Philadelphia were during our staycation, which I’ll discuss more below. Other than that, the highlight was going to our friend Emily’s for a “Tea & Kittens” party, in which she served an English afternoon tea and we got to meet her new kittens. I brought over some black currant jam I had made earlier in the summer, and Tom made scones. Emily made a delicious spread of tea sandwiches and even more scones with clotted cream.

Tea & Kittens

New York

My childhood friend Heather was in New York for a few weeks for work/school, and she invited me up for a get-together with another childhood friend, Melissa, who lives in NYC. I took a bus up and back the same day, and the three of us got together for lunch and a walk on the High Line. It was great to see them, and all in all, a nice little trip.



At the end of the month, at long last, it was our week long staycation in Philadelphia! We’ll blog about it in more depth at SuperPlus Eats, but in the meantime here’s a rundown:

Day 0: We got off to an unofficial kickoff after work on Thursday, with cocktails at Friday Saturday Sunday and Rosario’s pizza delivery at home.

Cocktails at Friday Saturday Sunday; Rosario’s pizza at home

Day 1: I still had to work on Friday, but Tom had the day off and went to 3 movies! Afterwards we met at a South Philly classic Italian-American place, Dante & Luigi’s. We shared appetizers of roasted peppers and broccoli rabe. I got the perciatelli bolognese, their specialty, which was a veal ragu with bucatini noodles.

Dante & Luigi’s

Day 2: We started the day with a trip to the farmers’ market, followed by brunch at Cuba Libre. We enjoyed the chips & dips and some brunchy cocktails. I had the brunch paella for my entree, and we shared some churros for dessert. It was OK but I wouldn’t be in a big hurry to return. After that, Tom went to a movie, and we had dinner at home.

Brunch at Cuba Libre

Day 3: This was a pretty special day, in which we were joined by Tom’s brother Dennis. We started with brunch at Walnut Street Cafe, which was delicious. Afterwards, we visited Cira Green, then went down to the Walnut Street dock to catch a boat tour to Bartram’s Garden. As with our last Schuylkill River boat tour, we really enjoyed the trip and the very informative guide. We had 2 hours at Bartram’s Garden before we had to catch the boat back, which included a 1 hour guided tour and 1 hour on our own to explore. None of us had been to Bartram’s Garden before, and we all loved it. After the boat tour, we were able to grab a beer at 24 Cafe before Dennis headed home, and we went home and cooked up some scallops.  We finished the evening with a movie at the film festival, Lady Bird.

Bartram’s Garden

Day 4: This was another fun day. We started the day with breakfast at Sam’s Morning Glory Diner, where I got the neighborhood frittata (provalone, spinach, red peppers). Afterwards, we visited the new Museum of the American Revolution, followed by a beer at Twisted Tail. Tom went to the movies, and then later we met up for dinner at Barcelona Wine Bar. We shared cheese, charred tomatoes, shishito peppers, octopus, and meatballs, along with some lovely glasses of wine. Afterwards we checked out ITV for a cocktail.

Zagar in South Philly on Day 4

Day 5: This was a bit of a lazy day. We had originally set this day aside, without any movies, thinking we would go on more of a day trip outside the city. However, we both got a little sick, and it turned out to be raining most of the day, so instead it was just a nice peaceful day at home to relax. We went out for lunch at Dan Dan to get some spicy noodle soup, and then for dinner we went to a new place in the neighborhood, Trattoria Carina, for some Italian comfort food. Both outings were wonderful.

Lunch at Dan Dan
Dinner at Trattoria Carina

Day 6: This was another fun day. We had breakfast at On Point Bistro, where I got a proper huevos rancheros. We went to a movie together, the Norwegian movie Thelma. Afterwards we headed up to Fishtown for dinner at Root wine bar. It was happy hour, so we enjoyed some of their innovative gin & tonics, as well as a bunch of appetizers and wines by the glass. The fennel zeppoli and mushroom croquetas were real standouts, as were the mushroom toast, tomato toast, and cheese plate.

Huevos Rancheros at On Point Bistro
Gin & Tonic at Root

Day 7: This day was a little hit or miss. We had wanted to go to Porto, a Portuguese restaurant, for breakfast, but found out it was permanently closed. We went to Hawthorne’s instead, which was OK; the breakfast was nothing special, but overall we did like the vibe. Tom went to the movies, then we met up for drinks at Bar One and then dinner at Monsu. We both got the menu turista at Monsu, which is a total steal for $40. In fact it was far too much food and we both stuffed ourselves and felt super bloated afterwards. I would definitely go back, though, just pace it differently and try to mix in more vegetables. I got calamari, rabbit agnolotti, beef cheek, and panna cotta.

Spicy Negroni at Bar One

Day 8: The day got off to a special start with lunch at El Compadre. As with last year’s visit to South Philly Barbacoa, we were treated to outstanding food and hospitality. The cafe de olla alone is worth the visit, but we also really enjoyed the chicken mole tortas. Chef Cristina treated us to some complimentary apple bread as well as some pumpkin atole. We definitely need to make it back here more often. After lunch, Tom went to the movies, and then we met up for dinner at Melograno, an Italian BYOB not far from where we live that we had been meaning to get to for 6 years. The food and service were excellent, and we look forward to going back there as well. I had a chestnut pasta with vegetables, as well as a smoked tuna appetizer with cannellini beans.

El Compadre

Day 9: We started the day with our weekly trip to the farmers’ markets, this time having to stock up on more food since staycation was almost over. After that we went to brunch at Blue Duck on Broad, which might have been the biggest disappointment of staycation. The food was actually OK (I got the duck benedict, which was most memorable due to the use of potato rolls and not so much for the duck), but the vibe sucked – no draft beer, too many TVs, too many bros. We went to a movie together, 11/8/16, which turned out to be our last movie of the film festival. Afterwards we got a drink and some calamari at Whetstone, then went home and cooked dinner.

Duck Benedict at Blue Duck on Broad

Day 10: Last day of staycation! A big rainstorm came in so we didn’t go to any movies, though we had originally planned to see at least the animated shorts and possibly also the live action shorts. Our original brunch plans didn’t work out, either, but we made up for it by visiting Sweet Lou at Rex 1516 and had a delightful brunch there. I got the chipped brisket, which was excellent, and Tom got the fried chicken & waffles. We went home and relaxed the rest of the afternoon, then finished staycation at Pumpkin. Our courses included butternut squash soup, purple sweet potato, sunflower seed risotto, sausage for Tom and salmon for me, chocolate cake for Tom and panna cotta for me.

It was all over too soon. I want another week!

Farmers’ Markets

Tomatoes are definitely winding down – I still bought a few large tomatoes as well as some green tomatoes, but cherry tomatoes are done – they’re still at the farmers’ market but they don’t last more than a day. No more corn, zucchini, or peaches. We’re still buying plenty of peppers, but we’re not quite ready for winter squash. We did buy a lot of apples, so it appears that’s the easiest way to ease into fall!

colorful tomatoes

We made a special trip to Headhouse farmers’ market one week, where we got pink oyster mushroom from Queen’s Farm, a delightful radicchio, and some amazing Anadama bread from High Street on Market.

Headhouse Farmers’ Market


I got my biannual wine club shipment from Tablas Creek. We enjoyed all three of the whites, but the three reds all need to age some more before we open them. I made an extra order of a new wine they offered for the first time this year, a picardin, but it was way too fruity for our tastes; we can’t drink it, so we’ll save it for cooking.

The state store wine club this month was nothing to write home about. There wasn’t really a theme other than “new releases.” The red was a Ribera del Duero, which was fine. The white was a Napa chardonnay, which was unsurprisingly too oaky and fruit for us.

Dining In

We didn’t cook much this month due to Staycation. However, earlier in the month we did have some very nice home cooking successes:

Scallops with pea puree – photo by Tom Ipri

Dining Out

Most of this month’s dining out is described above in Staycation, however before that we did have a few other lovely outings. When my dad was still in town, we had brunch at Noord, which was probably my favorite brunch of the month and perhaps even the whole year. The hospitality was excellent; I felt like I was dining with family. The food was amazing: fresh hot rustic bread, bottomless French press coffee, and seasonal vegetables including some wonderful heirloom tomatoes. I can’t wait to go back! We also took my dad to Pumpkin, which meant we actually went there twice this month. Turned out we hadn’t been for 3 years, so we’re making up for lost time.

Brunch at Noord

I had a day off for the holiday that shall not be named, and we had a delightful lunch at Cheu Noodle Bar.

Cheu Noodle Bar


This month’s Food in Jars Mastery Challenge was a choice between pressure canning or dehydration. Well, pressure canning definitely wasn’t happening due to equipment, and anything interesting with dehydration would involve a dedicated dehydrator, so that didn’t happen either. Yeah, I accidentally dehydrated some herbs by leaving them out, but that doesn’t count. So, I didn’t participate in this month’s challenge, but finished up the last of the projects I had previously bookmarked in Preserving Italy and Saving the Season.

First off, I wanted to make stuff with green tomatoes:

  • green tomato preserves from Preserving Italy
  • green tomato chutney from Saving the Season
  • pickled green tomatoes from Saving the Season

I also wanted to finish up an idea I had last month to make crushed tomatoes with all different colors of heirloom tomatoes. I just like the idea in winter that I could make a “red” sauce that is actually green, yellow, or orange.

Multi-colored crushed heirloom tomatoes. Photo by Tom Ipri

I made one more batch each of peach butter and apple butter, primarily for gifts. I really loved how the color turned out on my apple butter, which involved 1 honeycrisp, 1 mutsu, 1 stayman winesap, and 1 crimson crisp. The crimson crisp added a lovely pink hue to everything.

The last few things I wanted to make included:

  • roasted red pepper escabeche from Saving the Season – I used esplette, cherry bomb, and red serrano peppers, in lieu of red jalapeño
  • pickled green beans from Saving the Season (cold pack)
  • fennel relish from Saving the Season

When we went to Headhouse farmers’ market they had some Anaheim green chilies, so I just couldn’t resist making another batch of salsa verde.

Finally, though this is ahead of schedule for the FIJ mastery challenge, I decided to make a fruit paste, the apple-pear paste from Preserving Italy. It looks great!

Apples and pears for fruit paste

We opened a few jars from previous months’ preserves:

  • small batch tomato sauce from Preserving Italy – this turned out well
  • first batch of crushed tomatoes from Saving the Season – a bit unremarkable, but this was my first try, so we’ll see how the others turn out
  • hot sauce – I’m still so pleased with how this turned out
  • apple butter and peach butter – these are just leftover bits that didn’t get canned, but they’re fun nonetheless
  • green tomato preserves – this was also a leftover bit, but man, this is definitely one of my favorites of the entire year – green tomatoes + vanilla is such a lovely sweet & savory combination
  • black currant jam – we opened this to bring to a tea party, and it was just lovely with scones. I like how the tartness balances out the sweetness
  • spiced tomato jam from Preserving Italy – this was more like a marmalade in texture – it must have been lemon zest + chili peppers that created the effect. It’s very different from the Sean Brock version that was more ketchup-like in texture.


  • I started the month reading Illuminae, which is a bit hard to explain, but sort of a space opera. It was definitely not a good experience on the Kindle due to its elaborate, artistic layout; the Kindle did not allow for zooming appropriately, so many pages were just lost to me. I’m sure it’s much more immersive in print. Either way I was not into the epistolary style with the story being told via documents, chat messages, etc. It reminded me of not-so-good teen novels I read when I was focusing on YA lit in library school. But despite my dislike of the format, by the end I did get into the story and wanted to find out what happens next. I’ll just have to read the sequels in print.
  • Next up I read a Star Wars canon novel, Rebel Rising, Jyn Erso’s story from the time Galen was abducted and her mother died, to the beginning of Rogue One. Unlike the Rogue One novelization, Jyn’s voice felt authentic and believable. She had quite the rough life, and it worked for me to have her reach her nadir and completely give up on hope just prior to the events of Rogue One, making the movie all the more impactful.
  • We got a few cookbooks on sale from Amazon. Tom got the Apple Lover’s Cookbook, which is really fun both for the recipes as well as apple nerdery. So far we’ve made apple risotto and an apple walnut radicchio salad. I also got Fermented Vegetables, which was a good addition to my fermentation collection, but much more focused on large batch crock fermentation, which means I’ll be unlikely to try most of the recipes anytime soon.
  • A Gathering of Shadows – I finally got this from my hold list; it’s the second book of the Shades of Magic series. I read it really quickly because it’s so engaging; I love this series and can’t wait to get the next one!
  • Akata Warrior – I started this toward the end of the month but did not finish; it’s really good so far!

Last Month’s Update

September 2017: The Month in Tom and Holly

Life in Philly

The month got off to a nice start with Labor Day weekend. We walked to the Delaware river to take some photos, stopped by Headhouse farmers’ market, and went to see a movie, The Trip to Spain. The movie was mostly as enjoyable as the two previous installments, but it ended quite strangely and I wasn’t sure where it was going.


In the middle of the month, we took a walk to Paine Plaza to see the new All Power to All People installation, and we had a fun excursion to a Phillies-Dodgers game. Incredibly, despite the fact that Kershaw was pitching, the Phillies won.

All Power to All People, at Paine Plaza
Dodgers at Phillies

Tom’s brother Dennis got a new grill, so we went up to the Northeast to try it out. Dennis supplied veggies and shrimp, and we brought fresh swordfish and corn from the famers’ market.

Grilling in Dawg’s back garden

At the end of the month, my dad came to visit, and we enjoyed the Secrets of the Schuylkill riverboat tour.

Secrets of the Schuylkill

Farmers’ Markets

We still enjoyed a lot of summer produce this month, but the tomatoes are starting to go away already. I’m finishing up my wish list of summer preserves, so I’ll need a new hobby!



The September wine club’s theme was Women Winemakers. For the Aficionado tier both wines were from Lane Tanner, the winemaker for Lumen Winery in Santa Barbara County. I was familiar with her wines due to her long history of making wines in the Santa Maria Valley under her own label and with Zaca Mesa, Hitching Post, and Firestone. I love her low-alcohol style that really lets the grapes express themselves. We enjoyed the grenache blanc with our summer grilling, and the grenache at Pumpkin BYOB.

Dining In

On Labor Day, we made a delicious feast using recipes from The Indian Family Kitchen. We tried her recipe for burgers, which was absolutely delicious, and we served it with a variety of chutneys from the book, including date chutney, onion chutney, peach chutney, chile jam, apple relish, and cucumber raita.

Labor Day burger & chutneys from The Indian Family Kitchen

Other fun things we made this month included:

Syrian omelette
Chicken with pastis. Photo by Tom Ipri

Dining Out

This was a pretty fun month for dining out. On my own, I enjoyed the very last Friday half day of the summer on September 1 and took myself to baology to enjoy some Taiwanese snacks. They have a great combo deal where you can get potstickers, gwa baos, and ruen bings. I had veggie postickers, mushroom gwa bao, and a pork ruen bing. When I was in Taiwan I didn’t know what ruen bings were called but I used to get them at the night markets often. These were even better than the night market versions, due to the local Berkshire pork and other outstanding ingredients. I wish they were open longer hours! I also tried the Roast food truck and had some delicious Filipino Cebu style lechon (I watched them carve the whole suckling pig in the truck!) and garlic fried rice.


We had some nice brunches this month, including at Rex and Mixto. We also went back to Cafe Lutecia for their BYOB for the first time in awhile. We enjoyed hanging out at Jet on Sundays with Amanda, especially as it turned out it was her last month there as she moves on to a new opportunity.

Colombian Breakfast at Mixto
beef cheek stew at Cafe Lutecia

When my dad was in town, we tried several new restaurants, with an emphasis on seafood, including Pinefish for dinner, Ippolito’s for lunch, and Indeblue for dinner. The experience at Ippolito’s was fantastic. My dad picked out a fish, which they cooked for us and split three ways (served with clarified butter), and they also cooked up some delicious chard. We ordered a couple jumbo lump crab cakes and enjoyed our meal there. They were so nice, bringing us some extra habanero balsamic vinegar to try and letting us try some seafood salad. We also really enjoyed Indeblue; we had been there before for brunch and snacks but never for dinner. We got the crispy spinach chaat as always, but also tried an amazing mushroom dosa and tandoori shrimp. I ordered a goat curry, Tom got some delicious pork vindaloo, Dennis got lamb, and my dad got seafood – all with a variety of naan, including one that was stuffed with cheese(!).



This month’s Food in Jars Mastery Challenge was fruit butters, which I had really been looking forward to, because I grew up with lots of apple butter in my life and love it but had never made it. I started by reading Marisa’s post on how to make fruit butters in general. I have to admit that initially, I was frustrated with the non-recipe vagueness of the process (no clear amounts, no clear cooking times). So my first instinct was to try a recipe with more precise instructions. I chose the spiced peach butter recipe from Saving the Season, which included added sugar, molasses, and bourbon. At first I was disappointed by this recipe, as the added sugar made it too thick and jammy, not at all like the smooth consistency I was used to in apple butter. So I decided to embrace the vagueness and go back to the original Food in Jars post and get over my frustration. What it boils down to is you can take pretty much any quantity of fruit, cook it for about half an hour until it’s soft, puree it, then continue to cook it down until it’s done to your satisfaction, about another 1 1/2 to 2 hours, then season (I used a few sprinkles of cinnamon, allspice, and nutmeg), jar, and process for 10 minutes. This can be done in a saucepan, in the oven at 300˚F, or in a slow cooker with the lid propped open. I tried peaches using the saucepan method and apples using the oven method. Both turned out great, but the oven method was easiest as it required the least stirring. I don’t have the type of slow cooker that can be propped open so I didn’t bother trying that. I love that these don’t need any added sugar! A week later I made another batch in the saucepan, this time using pears. I’m glad I got a food mill, as it made for a nice smooth puree. I plan to make some more peach and apple butter as I think it will make great gifts. Going back to that first batch of spiced peach butter from Saving the Season, it hadn’t yielded enough to can, so it was in the fridge as a snack. It actually grew on me over time, not as a fruit butter, but more like a fruit paste. So I ended up making some more of that as well!

peach, pear, and apple butter

So, last month’s challenge was low temperature pasteurization, which I wasn’t interested in because the only examples provided were all for cucumber pickles, which I don’t really care about. But as it happens, I had a pickled peppers recipe on my to-do list for this month, and I didn’t realize until I started making it that it was a low temperature pasteurization recipe, so I ended up completing the August challenge by accident. This method requires sustaining a temperature of 180-185˚F for the duration of water bath processing (30 min), which is very difficult without an immersion circulator. I spent about 2 hours fiddling with one of my small burners and a thermometer trying to find a sweet spot where that temperature range could be sustained. My electric burners simply don’t maintain the same temperature, they always get hotter and hotter, even at the lowest setting. So it was a delicate balance of getting to the right temperature, keeping a close eye on it, and adding some cooler water (but not too much) if it started to get too hot. I would not do this again without the proper equipment. Whether or not it was worth it, we’ll find out in winter when I open the pickled peppers! But I’m glad I at least tried it.

Pickled Peppers (Low Temperature Pasteurization)

In addition to the new challenges, I continued to work on a lot of preservation projects this month, taking advantage of the summer bounty and continuing to refine my skills. I’m getting better at not over or under filling jars (most of the time). I’ve learned that denser things like BBQ sauce and fruit butters take longer to “ping”, and I’ve learned not to skip the step of de-bubbling hot packs with a chopstick. With jams, I just trust the thermometer when it gets to 220˚F rather than worrying about less reliable visual cues to tell if it’s ready. I’ve also learned some other tricks, like adding vinegar to my canner to keep mineral deposits from forming, and keeping a kettle of boiling water handy to replenish my canner for long processing times when too much water evaporates.

A few follow-up notes from last month:

  • We ate the peach chutney from last month, and it was fantastic
  • I popped open the cocktail onions, they were aiight, but they’ve never really been my thing so I can’t get too excited about them I guess.
  • We used the fermented pimenta moida from last month to marinate some pork tenderloin, it was great! I made some more this month since esplette peppers were still available

Here are the new preserves I made this month

  • sweet & sour roasted peppers with capers from Preserving Italy (preserved in oil, not canned) – this is delicious. Since it’s in the fridge, we’ll be enjoying this in the short term before opening any of the canned peppers. It’s basically a peperonata.
  • chile jam from The Indian Family Kitchen – we ate this over Labor Day weekend and it’s delightful. I’m glad I made enough to last the whole year because we only get red chiles during summer, and the color is fantastic.
  • smoked paprika tomato jam from Saving the Season – I had a wee taste of it before canning, this is going to be great
  • spiced tomato jam from Preserving Italy – ditto
  • peach jam w/champagne from Saving the Season – I’m not so into jam but I’m looking forward to this one. The recipe said you could use champagne, rosé, or sauvignon blanc, and I used the latter. I’ve said this before, but I love how so many recipes from Saving the Season utilize alcohol for acidity.
  • BBQ sauce from Saving the Season – I was intrigued by this because it contains both tomatoes and peaches, as well as a kitchen sink full of other flavors, like porcini mushrooms and lapsang souchong. It cooks down a LOT, so the first time I made it, it didn’t actually yield enough to can. We enjoyed it in the fridge, though, so I decided to make some more. I doubled the amount I made the first time and still didn’t yield enough, but I mixed it with the leftovers from the first batch and finally had enough to can one 8 oz jar.
  • fig jam from Preserving Italy – again, I’m not too into jam, but this will be great with cheese.
  • mustard from Saving the Season – for mustard, I usually alternate between a simple recipe with beer, or David Lebowitz’s recipe, so I thought I’d try this one for something different. I found it to be too dry, but I’m very pleased with the spiciness.
  • roasted tomato sauce – I love this method of making sauce, it’s so easy! I will definitely do this again.
  • spicy pepper relish from Saving the Season – I can’t wait to have this with some hot dogs
  • Heirloom tomato sauce from Saving the Season – I’ve been experimenting with a variety of different tomato sauce recipes and finally got around to trying this one out. I found it to be somewhat similar to the passata recipe from Preserving Italy. Yield was pretty low – 3 pounds of tomatoes only yielded about 12 oz. In the future I think I’d stick to the roasted tomato sauce recipe above, or the small batch tomato sauce recipe from Preserving Italy.
  • fermented hot sauce from Ferment Your Vegetables – I actually had no intent of making hot sauce this summer, but I bought “too many” hot peppers one week at the farmers’ market and didn’t want them to go to waste. I’m glad for this happy accident, as this is the first batch of hot sauce I’ve made that finally came out properly! I’ve been disappointed by my hot sauce attempts in the past, as they always end up separating. I’m not sure what was different this time other than using a food mill and erring on the side of a thicker, sriracha-like consistency, but whatever it was, it worked!
  • Colombian hot sauce (Aji Picante) – this was pretty tasty, but I think it would be best with meat & potatoes, two things I don’t eat much of. It only lasts about 10 days in the refrigerator, so I didn’t get too much use out if it.
  • whole tomatoes – I got a mix of red & yellow romas, about 1 pint, but once they were packed in the jar it wasn’t quite enough to prevent some floating. I’ll be interested to see how these turn out and if it’s worth the trouble, since whole tomatoes require so much more processing time (85 min!).
  • chunky salsa – I wasn’t satisfied with the salsa recipe I canned last month. This one is so much better! Whatever I did it was the perfect amount of heat, and the consistency is just like restaurant salsa. We will definitely enjoy this come winter.
  • candied jalapeño (aka cowboy candy) – OK, people had been raving about this all summer on the Food in Jars Facebook group, so I had to try it out. It produces this leftover hot and sweet syrup that I saved in the fridge – it’s like jalapeño honey, great with cheese. I’m sure the peppers themselves will also make a delightful spicy, winter snack.
  • tomatillo ketchup – I had a wee taste of the leftovers, it was so good, I can’t wait to eat this later!
  • canned green tomatoes from Saving the Season – I wasn’t initially interested in green tomatoes, but once they started showing up I got intrigued. I look forward to frying up some fried green tomatoes with these.
  • salt-preserved green tomatoes from Preserving Italy – again, I initially skipped over this recipe when I first got the book, but now that green tomatoes are in season it caught my eye. This one’s interesting because it ferments for a few weeks before being packed in olive oil, salt, and fennel seed. I started the ferment toward the end of September and will finish it off next month.
Peach BBQ sauce in progress
Roasting peppers
sweet & sour roasted peppers with capers
canned green tomatoes
September 2017 preserves
September 2017 preserves
September 2017 preserves

For repeats, this month I made:

  • more salsa verde from Saving the Season – we keep eating it so I will keep replenishing as long as tomatillos are in season
  • more crushed tomatoes from Saving the Season– this was from one very big, lovely yellow heirloom tomato. I was so charmed by its appearance that I now want to make more crushed heirloom tomatoes in different colors.
  • more fermented pimenta moida – this time I fermented the peppers with brine rather than just salt, which seemed to help it ferment better. I drained the brine when it was done to keep a thick paste-like consistency.
  • more fermented tomato salsa from Ferment Your Vegetables – I’ve got to stock up before tomatoes go out of season
  • more fermented tomato sauce from Ferment Your Vegetables – ditto
  • more fermented escabeche, this time with radishes in addition to carrots, jalapeño, onion, and garlic (taco pickles) – I haven’t tried it yet, but it smells fantastic.


  • I started the month by reading the Reckoners series by Brandon Sanderson: Steelheart, Firefight, and Calamity. It has an intriguing premise (basically evil X-men), but it was so poorly executed. The main character’s trait of coming up with really stupid, annoying similes (and worse, calling them metaphors) was truly awful. The amount of machinations it took to end the book and wrap everything up was incoherent and ridiculous. I read plenty of YA and don’t usually feel that it panders down, but this is an exception. All in all, the series was entertaining and had some engaging characters and ideas, but I wouldn’t recommend it for adults.
  • Obelisk Gate – this finally came up on my hold list, and it was a welcome break from Sanderson in that it’s beautifully literary in a way that Sanderson never will be: rich and nuanced with skillful writing. I had forgotten a lot about The Fifth Season, and it was interesting to find that it’s practically impossible to find a summary of it online; the publisher must be quite skilled at pulling any possible spoilers. Anyway, this was an excellent read, and well-deserving of all its awards. I added the next book to my holds, but I’m sure it will be a few months before I get to read it.
  • A Darker Shade of Magic – I really enjoyed this book and can’t wait to read the rest of the series. It was a smart, thoughtful fantasy romp that struck a good balance between being just plain fun and overly obtuse. Shortly after I read it, it appeared in a article, Five SFF Worlds Tied Together by String Theory, which features two other series I love, and so I guess parallel worlds is a Thing I like that I didn’t know I liked! Anyway, I would recommend this book to everyone.
  • Heir to the Jedi – I know the bar is not that high for Star Wars novels, but this was just OK. With Luke Skywalker as a first person narrator, and events taking place shortly after the Battle of Yavin, it would be out of character for him to be anything other than young, naive, and not very smart, but it was really boring and annoying be stuck in his POV the entire time. The story itself read like a monster-of-the-week episode from Star Trek rather than a novel-length adventure, and there was very little character or plot development. Luke’s female counterpart was much more interesting than he, and I would rather this had been a dual POV novel so that we could have learned more about her. The only interesting part of the whole book was when [spoiler], and Luke felt the dark side of the Force for the first time, without knowing that’s what it was. I did grow to like the alien character whose culture speaks in math – I have to admit that (p + l) + (a + n) = pa + pn + la +ln was a funny joke (I have foiled your plan!)

Last Month’s Update

August 2017: The Month in Tom and Holly

Life in Philly

It was a lovely August – the weather was nice just about all month, and I got to enjoy the last month of my Friday half-days at work. There were some days I was busy with work-related stuff or doctor appointments or was just too tired to do anything, but on the other days I did some pampering, including a facial, manicure, and haircut. I didn’t take myself out to eat as much as I’d like, but I did try Wiz Kid, the new vegan fast food place by the folks at Vedge and V street. It was one of the better vegan cheesesteaks I’ve had (complete with rutabaga wiz), and I especially like the okonomiyaki fries.

Wiz Kid

I forgot to mention last month that I started a project to transcribe some of the musical themes from Game of Thrones, both to try and learn the motifs better so that I can catch the plot-related musical cues in the show, as well as the get my ear back into shape. I bought some blank sheet music paper and used an online keyboard to bang out the Stark and Baratheon themes and write them down. It was slow going at first, but after awhile I didn’t need the keyboard anymore and could just rely on my ear, just using the keyboard afterward to verify. It was definitely a lot like trying to re-learn a language in which you used to be pretty fluent but haven’t spoken in years. I didn’t get any farther on the project this month, but I do hope to pick it back up and finish the rest of the major themes.

Washington, DC

At the beginning of August, we took a nice trip down to Washington, DC, where I attended a work-related conference. The location of the conference hotel was great – very close to lots of restaurants and museums, sort of on the edge of Penn Quarter, near the convention center. We took the MegaBus both ways, which as with our trip to New York, was great on the way there and miserable on the way back.

Palmer Alley, Washington, DC

We had several good meals, including:

  • Momofuku CCDC, once for dinner and once for lunch. I liked that it was pretty casual and affordable considering it’s a David Chang place. The service was excellent, as was the food.
  • Zaytinya – we went here for lunch and got the fixed price mezze, which was delightful, as well as a flight of Greek rosés.
  • Acadiana, two times just getting some bar snacks. My cousin David had recommended this place ages ago. We really enjoyed the deviled eggs and catfish sliders.
  • Farmers & Distillers, three times – Tom had scoped this place out, and in turned out to be delightful for breakfast, but a bit of a letdown for dinner and drinks
Momofuku CCDC
English breakfast at Farmers & Distillers

While I was conferencing, Tom had time to go to museums and take lots of pictures. On our last day, I joined him to go to the National Museum of Women in the Arts, which was excellent.

“Eggs” at NMWA

Farmers’ Markets

Sadly, I didn’t take many pictures of our farmers’ markets hauls this month, even though this is the best time of year for produce, simply because there is just so much to unpack that taking it out and photographing it is kind of a hassle. But trust that it was full of tomatoes, corn, summer squash, and peppers!


This was our second month of the State Store wine club, and I was pleased that it turned out to be Rhone-focused (after last month I worried that everything would just be California). We got a Marsanne and a Vacqueyras, both of which were enjoyable.

August 2017 state store wine club

Dining In

Early in the month I made my first try at homemade canned tomato sauce (see DIY section below), and it wasn’t long before we broke into the first can and tried it out with pasta. It was seriously the one of the best tomato sauces I’d ever had – definitely an incentive to make more!

We also made several meals using my homemade tomato jam from last month, including mahi mahi, chicken, and scallops. That tomato jam (from Sean Brock’s Heritage) is addictive and more like a ketchup or BBQ sauce, excellent with every kind of meat. We also made chicken with my homemade nectarine murabba from last month, but that wasn’t worth writing home about.

In the spirit of keeping with seasonal ingredients, we enjoyed these summer-y recipes:

Braised chicken w/tomatillos
Scallops w/yellow beets & cucumbers
peach pizza
corn pasta
chicken pepper stew – photo by Tom Ipri
summer garden pasta
chicken & peaches – photo by Tom Ipri

Other home cooking highlights from this month include:

  • eggs with pinto beans
  • cornmeal-crusted tilefish w/tarragon butter
  • clams & spaghetti in parchment from Marc Vetri’s Rustic Italian Food
Eggs with pinto beans
cornmeal-crusted tilefish
clams & spaghetti in parchment – photo by Tom Ipri

Dining Out

We’ve been trying to spend more time at SouthGate and had a great meal there early in the month. We also had an excellent after-work meet up at Friday Saturday Sunday.

Friday Saturday Sunday – photos by Tom Ipri

We’ve been trying to make it to Jet Wine Bar every Sunday to hang out with Amanda, and we’ve had the fortune of having some brunch and snacks as well.

Jet Wine Bar

We finally made it to Los Camarades for brunch – we had been burned years ago where their hours weren’t as posted, but it was certainly worth the wait.

chilaquiles at Los Camarades

Another place we had wanted to go for ages was Giwa – we finally got delivery and it was excellent. Sure, I wasn’t sure how dolsot bibimbap was going to travel (no they did not deliver it in a stone pot!), but overall it was great, plus I was able to get a couple of bottles of Giwa’s housemade hot sauces as part of the delivery as well.


This was another very productive month for homemade preserves, mostly from Preserving Italy and Saving the Season. This month’s Food in Jars Mastery Challenge was for low temperature pasteurization (or steam canning as an alternative), which I wasn’t particularly interested in, so I continued to try to build my skills with hot pack canning. So far I can say every recipe I’ve made from Saving the Season has been exceptional; while other sources seem to vary both in terms of quality and quantity, the Saving the Season recipes have been extremely reliable.

A few follow up notes from last month:

  • the fermented green beans from last month were delicious – they’re spicy and punchy, great for snacking
  • the tomato jam from Heritage was fantastic! I used it in several recipes mentioned above. It’s more like a butter than a jam, which makes it interchangeable with ketchup or BBQ sauce in many instances.
  • the nectarine murabba was unremarkable – the cardamom and rose water didn’t really come through
  • I finished the raspberry vinegar but haven’t tried it yet
tomato jam

New things I made this month:

  • Small batch tomato sauce from Preserving Italy – I already opened some, and wow this was great! However I did have some issues with yield. The first time I made this recipe, 2 lbs of tomatoes yielded 8 oz of sauce. The second time, I planned for a similar yield, but I guess it didn’t reduce as much (?) because 3 lbs yielded 24 oz, basically 2x what I expected. I’ll have to keep practicing to see if it has to do with the tomatoes themselves or what.
  • Chinese pickled cucumbers – these were pretty tasty for refrigerator pickles, but I didn’t finish all of them. I would like to try them with congee as the authors suggest.
  • hot and sweet pickled peppers from Preserving Italy
  • pickled zucchini from Preserving Italy
  • more wine-soaked carrots from Preserving Italy
  • fermented shallots – this was basically improvised, with a salt brine, an allspice berry and some black pepper. I let it ferment at room temperature for 2 weeks before putting it in the fridge. I haven’t tried it yet, but my thinking is this would be a way for keeping some shallots around for those odd scenarios when you find yourself needing them but don’t have any, like for a vinaigrette or whatnot.
  • salsa verde from Saving the Season – I was intrigued by this recipe due to its use of tequila and basically followed it as is, but subbing poblano peppers for New Mexico green chiles (I did look into prices for shipping NM green chiles but don’t really have the freezer space to make that a reality). I opened it right away, and it was great! I will definitely need to make more of this.
  • roasted tomatillo salsa from Food in Jars – I halved the recipe, omitted the cilantro, and added 1 tbsp tequila as inspired by the Saving the Season recipe above. I can’t wait to try it!
  • corn relish from Saving the Season – I made this twice, starting with a small batch, and after trying it, making some more. It’s not quite spicy enough, but this will be a good corn salsa in winter when we’re missing summer flavors.
  • roasted pepper relish from Saving the Season
  • passata from Preserving Italy – it smelled amazing, I can’t wait to try it
  • zucchini relish – I used a combination of the confetti relish recipe from Saving the Season and this recipe online – we’ll see how it turns out, though it did lose quite a bit of liquid while processing
  • cornichons from Saving the Season – this is a refrigerator pickle recipe, for which I used Mexican gherkins from the farmers’ market. They’re not as dense as typical cornichons – they’re juicy and have a pop in the mouth –  but the flavor is great.
  • tomato salsa from National Center for Home Food Preservation – this was my first “official” canning recipe from NCHFP, but frankly it was boring as shit. We’ll see how it turns out, but based on tasting before canning, my hopes are low.
  • Canadian ketchup from Saving the Season – I went with the smooth versus chunky version, but it looked awesome. This recipe appealed to me due to the mix of tomatoes, peaches, apples, and pears.
  • fire-roasted tomatoes –  I love the way the skins just pop off using this method. I will definitely try the sauce version of this recipe.
  • cocktail onions from Saving the Season – I started this in August but it will take a few weeks and will finish in September. This one is fun because it starts as a ferment in a salt water brine but finishes with a vinegar brine and water bath canning.
  • fermented pimenta moida – a few months ago there was some Portuguese recipe that needed pimenta moida that I’ve since forgotten. But at the time, I found that the pepper paste was hard to find on Amazon, and I’d be better off making it myself. There are vinegar-based and fermented versions out there, but of course, I go for the fermented version. I had to wait until late summer when hot red peppers were available, and ended up choosing the esplettes from Z Food Farm as the closest I’d likely be able to find to the Portuguese shepherd peppers. Unfortunately my batch was small enough that it was still difficult to blend, both with an immersion blender and with a food mill. So I ended up giving up and leaving it chunky. Like I said I can no longer remember why I wanted/needed pimenta moida in the first place, but I hope I can use it.
Chinese pickled cucumbers
salsa verde


This month’s reading update is brought to you by the Free Library of Philadelphia! Everything I read was either via FLP Overdrive or physical library books.

I started the month with Children of Dune, which I enjoyed nearly as much as the first Dune book and much more than the 2nd book. This was contrary to what I had heard, which was that each Dune book got progressively worse. But I’m going to stop here for sure.

Next, I finally read the 3 books published so far in Brandon Sanderson’s second Mistborn series (aka the Wax & Wayne, including Alloy of Law, Shadows of Self, and Bands of Mourning), which takes place several generations after the original Mistborn and has sort of late 19th/early20th century level technology. I had put this off for awhile, because 1) I don’t love the original Mistborn series that much and 2) I am not at all into steampunk. However I found myself proven wrong on all fronts. While I feel like the original Mistborn tries too hard in terms of its fascinating yet complicated magic system(s), I don’t find that it gets in the way of the story in the second series the way it does in the first (perhaps because most of the explanatory groundwork is already out of the way). The characters in Wax & Wayne I also find infinitely more compelling – not that I don’t like Vin, Sazed, and Kelsier, but the original trilogy was so dark and depressing, and this one is lighter and more fun, while still dangerous. It’s also fun to find the original characters and storyline now far enough removed that they’ve taken on legendary status, while you as the reader know how the actual story panned out. Finally, I enjoyed this series because it’s not often that you get a follow up fantasy series in which you see how technology in that world evolves hundreds of years later. There will be 1 more book in the series, so I will look forward to it.

Finally, I checked out Land of Plenty of Every Grain of Rice after hearing a podcast interview with Fuchsia Dunlop. Mostly these were test drives to see if I wanted to buy either cookbook, but I didn’t get a chance to make anything. I would definitely buy Every Grain of Rice. There were a few recipes from Land of Plenty that I’d want to make, but for the most part most of the recipes I was interested in were repeated in Every Grain of Rice, anyway.

Stitch Fix

I got a Stitch Fix toward the beginning of the month and kept everything: a blue flutter sleeve blouse, a black top, a black & white striped top, a plaid skirt, and a necklace. I think the neckline on the black & white top is weird, but it wasn’t worth the trouble to return it since I liked everything else.

Napean Sea RD Ralie Flutter Sleeve Blouse
WS Yancey Raglan Eyelet Lattice Knit Top
41Hawthorn Jordanne A-line Plaid Skirt
41Hawthorn Lawford Knit Top
Bancroft Anderson Filigree Necklace

Last Month’s Update