Recipes from my kitchen

Here’s my strategy: see what’s in the fridge, what’s ready in the garden, and how much time I actually have. Then make a plan. I’m not a fancy cook, but I like good food. Sometimes I follow recipes, especially when I’m learning something new. But the second time around? I make it my own. My cooking is shaped by where I’ve lived – Southern US comfort foods, New England practicality, California freshness, and now, lots of German ingredients. What ties it all together is simplicity.

Canning recipes I actually use

Canning isn’t just about method – it’s about food you actually want to eat later. My recipes are the ones I cook and preserve year after year. Some come from family, others from German canning forums or old cookbooks, but all of them have been tested in my own kitchen and are trusted on my own pantry shelves.