Ay, ay, ay! Coachella, Miami, and a work event over consecutive weekends makes for a very swamped Natalie! I swear I’ll get to posting about my aforementioned trips. But today, I write about food. I know, you’re shocked.
This month’s Food Pen Pals post is very baking-y. Go ahead, say that out loud: baking-y.
Melissa from Cupcake Friday Project is a magazine editor by day, but is slowly working on teaching herself all things pastry in the hopes of owning her own bakery cafe someday. Swoooooon! I could totally be a drop in chef at her bakery. Right? She also loves sending homemade gifts, and aside from baking, she makes her own jams. Can we be best friends?
I received her box the day I arrived home from Coachella. And I was thinking my weekend wouldn’t get any better– fooled me!
While I’m not typically a fan of blueberries, I do adore them in dried form for granola and yogurt. I’m not sure why.. perhaps it has to do with how thick the skin is. Anyway, I have been topping my Greek yogurt with some of these tasty little guys!
Now let’s discuss this amazing little jar of goodness. I’ve been a fan of rhubarb for only a few years. And I’ve never really had it on its own– only with strawberries in pie. Lavender is high on my list of likes, but usually for beauty/relaxation purposes. The two come together to form a delectable little partnership in this jam! I tried it on wheat toast and am extremely interested in tasting it on cinnamon raisin toast. Mel noted that it was made by a local canner and cookbook author named Marisa. Click the link to check out Marisa’s site Food in Jars.
Always a fan of nuts, I was very happy to receive some homemade Chinese five spice candied pecans from Mel! The sweet and spicy combo had me craving more and I was so happy to receive something made from scratch. Now if I could get the recipe…
I was quite curious to see what was in the bag labeled “choco glazed fruits”. Were they all the same kind of fruit? Could they be a hodge podge of fruit mixed together and melded by chocolate? I was drooling at every new idea I came up with.
I told Melissa that I love chocolate, raspberry, and apricot anything and look what was in that bag: dark chocolate covered apricots. The apricots were absolutely massive! Seriously, like the size of a kiwi! I have since enjoyed all of them and am quite tempted to make my own.
For any Foodie Pen Pal newbs, here’s a brief breakdown of how the program works:
- Sign up to participate by the 4th of each month here
- Once you are made aware of who you will be mailing a package to, contact them and ask for any dietary restrictions or preferences
- Collect a sampling local foods, favorite foods, or whatever, and stick to the $15 limit, and don’t forget a quick note to your pen pal!
- Ship your package (make sure it’s packed well!) to the person Lindsay paired you with.
- If you are a blogger, or even just a willing reader, provide a guest post to be posted on reveal day (typically the 30th or 1st of each month)!