I’ve had these old, sort of foamy/plastic-y placemets kicking around the kitchen for years. They became too gross to use for eating a very long time ago and now are meant for art projects. Just before school started, we squeezed in our traditional summer-breaktie-dye session and used the backs of these as a surface for each kid to work on their shirt. While I was cleaning up, I noticed how truly gorgeous they have become. I wonder how it would look to print these photos on art paper and frame them as a grouping like small paitings.
Before the canning of tomatoes, we made freezer jam. I was really shocked to see strawberries at the farm in August! My friend and I bought the last three flats and made jam with most of them while the remaining berries were frozen whole. Earlier this (short) Summer I was convinced I had missed strawberry season and was feeling disappointed at the prospect of having no delicious summery jam in the freezer for the coming winter. But alas, my fears were put to rest after this fun afternoon of hulling, smashing, mixing—and tasting, of course! When I think of my many jars tucked snugly into our chest freezer, I can’t help but smile a little.
(We also made peach jam, which is equally delicious and fragrant, although I didn’t get any photos of that.)
P.S. The toast in the top photo is “Soft Whole Wheat Sandwich Bread” from this book and it’s excellent! So yummy and easy, my kids had store-bought bread in their lunches last year a total of three times. They love this bread and so do I.