I am staying at my Mom’s for a few weeks now and it’s been delightful to take food photographs in her kitchen filled with morning sunshine. It has become a habit of mine to take photos with actual sun instead of artificial light. It’s such a luck for me that the weather is this beautiful and warm.
Bade is literally enjoying her childhood. She wakes up at dawn and plays until she passes out. The garden is green and big. The trees are full of flowers, the grass smells so lovely. Picnics, bicycle tours, ballgames with friends…She is so happy! If you ask about the school, I am not sending her anymore and I am planning to tell you about it in another post. I don’t feel like talking about it. I think going to the “school” of nature will be much better for her after a long winter. Enough with the city childhood.
And I feel like my soul has found some rest. It gives me so much peace to get away from stressful things and open up a brand new page, as new as Spring.
I was getting a lot of requests for a jam recipe, so here it is and the recipe is taken from http://www.tashasartisanfoods.com/.
Black Mulberry Chia Jam
Prep Time:10 min
Cooking Time: 10 min
Serves: 1 small jar
300 gr black mulberries*
2 tblspns chia seeds
2-3 tblspns honey
½ tspn vanilla extract (optional)
1-Wash and drain mulberries and mash. Try not to over-do it for texture.
2-Cook for 10 min until they soften up and add honey and chia seeds when it cools.
3-You can serve immediately but the texture will be better if refrigerated.
*You can use blackberries, raspberries or strawberries instead.