Welcome to what I plan to be a regular feature on Thirteen Plums called, Sundays with Little Mom. And it’s just that, spending a Sunday with my mom, cooking, learning and laughing together. My mom is one of my favorite people on the planet she’s hilarious, smart, an amazing cook and loves me unconditionally even though I was a jerk to her while going through my teen angst phase. Trust me, I apologized later in life for that.
These days for whatever reason, life seems to be going by too fast and unless I make time for the ones I love, I just end up filling my schedule with other stuff. So in my attempt to slow things down and create lasting memories, I’ll be spending more Sundays with my Little Mom. I call her Little Mom because it baffles me that all sorts of amazing can exist in just one person. She has a heart of gold and a smile that makes you feel like anything is possible.
And that’s Little Mom and I!
Hey folks, it’s Sunday, and I’m in the kitchen with my mom. We’ve had a great time making quince preserves with some of the last quince fruit from her tree. Looking forward to sharing this food story with you, stay tuned.
Yes I went there and added Saffron and Rose water to this already perfect Apple Cider Caramel recipe. Why mess with something that’s been tested and approved? Simply because I believe that cooking is all about experimentation. Recipes serve as the framework to your process, but heck if you feel inspired in that moment? I say go ahead and freestyle- add your own flavor to the final dish and make it your own, you might start a new family recipe. On the other hand, you may decide that you’d never try that ingredient combination again, but in the end you tried and that’s what matters most. The more you experiment in the kitchen, the more practice you’ll get and ultimately the more comfortable you’ll feel. It’s win, win!