spring flowers

I’m off to New York to the International Association of Culinary Professionals meeting. I’m excited to meet friends who have up to now been virtual, although no less real to me. To see others I’ve met in Gascony and other places in the world. To shake hands and share stories and attend sessions and everything else conference attendance means.

I’ll be tweeting from the conference sporadically. Mostly, I hope to learn and think and grow and that’s more difficult if focused on tweeting. But you can follow all the happenings at #IACPNYC.

And so, until next week, when I will be sharing some new preserves recipes using champagne mangoes (by the way, on sale tomorrow at all the DC Whole Foods for $9.99 a case, so check in your town!)

I leave you with flower pictures. It’s been very pretty around here.

PS. If you missed it Wednesday, here’s a piece I wrote for the New York Times.

12 thoughts on “spring flowers”

    1. Haha! Oh Liz, I rarely take people photos and even more rarely publish them until those people have approved the shot. Because I hate most pics taken of me, I suppose.

  1. So envious of all your blooms! Still nothing here except forsythia, although the clematis that never completely died down during this non-winter is almost ready to go. Hope to cross paths with you on one of your NYC visits…

  2. Hello,
    I just love your blog and have tried a couple of your re pies that turned out just great. I am eyeing your strawberry mint and blackpepper preserve recipe for the first crop of strawberries here in Georgia. I have two questions for you, what is the beautiful blue flower at the top of this post and where did you get your jam pan?
    Have a great day!

    1. Hi Emily, I’m so glad you’re here. And happy to hear the recipes worked well for you. The blue flower at the top of the post is a Dutch Anemone. It’s a bulb, relatively inexpensive, and planted in the fall to bloom in the spring. It’s very long lasting – a great flower – also comes in red, hot pink and pale purple. I buy mine from http://www.vanengalen.com or http://www.johnscheepers.com. I have also seen them at Brent & Becky’s Bulbs. The solid copper preserving pot came from Sur La Table. I love it so much! Put it on your birthday wish list.

  3. Cathy, your savory cured bacon recipe in “The New York Times” is the best! I just made my first batch; then immediately celebrated by using it in a classic (as in absolutely no cheese) Quiche Lorraine. Sensational. Looking forward to every last little bit of the remaining bacon over the next few days. And pork belly’s on my shopping list, to start another batch. We get superb natural bacon at The Piedmont Grocery’s butcher counter, but yours is over the top! So glad this recipe reached umpteen millions of Times readers, as it has surely made the world a happier place. ;o)

    1. Thanks, Helen. Welcome to the forever club! I really can’t eat anything else now. When were traveling, bacon came with my breakfast plate and it was so salty and chemical-ridden – ugh.

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