For the first time ever, I made jam—specifically, apricot jam using freshly picked, completely organic apricots! Never really having adopted the ‘think local’ and ‘seasonal cooking’ attitude, this was an exciting experience for me. There’s something to be said about adapting your cooking to what mother earth provides at that given moment—it feels incredibly rewarding.
For the past few Christmases, I've been giving out large ziploc bags of oatmeal raisin chocolate chip cookie dough, shaped into tiny balls and ready to bake. I've noticed a pattern: 1 - 3 months after the holiday, I would receive a text or facebook message, from whoever I gave the cookie dough to, letting me know: "We just tried those cookies from Christmas and they are amazing! Can you send me the recipe?" To which I would reply, "With pleasure my friend. With pleasure."