on the menu: waffles & jam

On July 13, 2014 by theseventhsphinx


OK, here’s what you do:

1. Make waffles

2. Top your waffle generously with jam (I highly recommend this: Ficsher & Wieser Amaretto Peach Pecan. So, so delicious. Other possibilities: strawberry rhubarb, plum, sour cherry…or, you know, nutella)

3. Add a small mountain of berries

4. Douse with warm maple syrup – the real stuff only, and the darker the better


5. Try not to eat too fast

[Good luck with that.]


cloudberry jam…is my jam

On May 3, 2014 by theseventhsphinx


Yeah. This is basically the best thing at Ikea. Cloudberry jam tastes kind of like a cross between raspberry and marmalade, tangy and bright. Highly recommend.


I love toast.


Match pewter tableware on loan from Didriks. Yes. That is a butter dome. 


try this: tomato jam

On June 7, 2013 by theseventhsphinx


Quita do Freixo red tomato jam

This is my new jam.

I was introduced to tomato jam at a cheese tasting at Formaggio recently. Blue Chair Early Girl Tomato Jam served with a delicate sheep’s milk cheese from the French side of the Pyrenees, made in the fruity, nutty, creamy (single-source/family operated) Basque style. Wonderful. The jam is sweet and fruity yet still vegetal, not too sweet. Delicious on toast and a refreshing alternative to standard jams with the same savory applications, I would say, as a hot pepper jelly. This particular example is made in Portugal and maybe a bit sweeter than the one I tried but still very good.

A few boutique jam producers (jammers?) make tomato jams, and it doesn’t look difficult to make it yourself. You go through the same process as for any fruit jam, with the option of adding enhancers like hot peppers, vinegars, or spices. This kind of tinkering appeals to me and I intend to try it when the jar runs out. As added incentive: the artisanal jam, she is not cheap.