Thatboy and I are getting back into our weekend routines. Thatkid wakes up shortly before dawn, and for a long time we've been getting up with him. Which makes us pretty useless in the morning, lazing about because we're too tired to actually do anything. We've gone back to our "turnsies!" early mornings. So one day I get up early with the kid, and one day Thatboy gets up early. Meanwhile, the other sleeps in.
I enjoy having a sleep in day, it makes it all worthwhile. On mornings when it's my turn to stay in bed I awake to find the boys have eaten breakfast and often Thatboy has started on the lawn work. On mornings I'm up early I enlist Thatkid to help me make a breakfast for all of us. He's a big help in the kitchen.
Last weekend we made an orange bread. I had high hopes of using fruit from our tree, but it's still a touch green, and Thatboy insists on picking them early, so we don't have ripe ones yet. Thatkid is so proud to present his work to Thatboy upon his awakening.
Homemade bread, on its own is a treat, but to really get the most out of it, you need to have it warm, slathered in butter and homemade jam. This was a new one for me, but I love the combination of flavors. Pineapple adds that brightness you often get from citrus, with the sweetness that you don't.
Apricot Pineapple Jam (From the Fannie Farmer Cookbook)
1 lb dried apricots
8oz canned crushed pineapple and juice
- Put the apricots in a pot and barely cover with cold water. Cook until soft. Drain, reserving the juice.
- Chop the fruit and return to the juice.
- Add the canned pineapple with its juices and measure.
- Put in a large pot and bring to a boil. Measure sugar, using two-thirds as much sugar as fruit and stir in.
- Boil rapidly, stirring to prevent sticking, until thick. Pour into hot, sterilized jars and seal.