Kristina

I’m Kristina - freelance graphic designer, backyard farmer, cookbook reader, project starter, and new mom to a gorgeous little boy.

I love it when you email me: kristinahm {at} me {dot} com

subscribe!

RSS Feed

reading

Currently reading

me, elsewhere

100layercake.com

search

design work

I'm available for design projects! Contact me for info and rates.

* In collaboration with Hi Design.

sponsors

Add Info

Archive for May, 2010

May 5, 2010

rhubarb jam for moms

Saturday was an out of control kitchen day for me. I think I was trying to make up for the last few months all in the space of one afternoon. After a nice morning of spinning (Yay! I can go to an adult workout class!) and then a stroll with the family around the farmer’s market, I came back to our house and proceeded to turn the kitchen upside down. For no good reason at all, except that I was apparently desperate to make things.

One of those things being jam for our moms for Mother’s day. (Hi Mom! If you’re reading this I spoiled part of your pressie.) I love making jam. It’s so simple and so charmingly old fashioned. I have a bunch of jars on the shelf in our service porch (read laundry room, extra pantry, seed storage, etc), but instead of eating those, I continue to make more. Ah well. When a woman needs to create, she needs to create.

This time, Strawberry-Rhubarb. I love rhubarb. One day I will have my own plant, but I think I’ll wait until we buy a house (or our house?) because the plants are perennials and last for decades. Neat.

This recipe is crazy simple. I found it through the magic of google on the most random site: rhubarbinfo.com. If you’re looking for rhubarb recipes, this is a good place to start, though can’t vouch for any of them .

Here it is:

2 pounds strawberries (4 cups, mashed)
2 pounds rhubarb (8 cups, cut into 1/2 inch pieces)
6 cups sugar

Cover cut rhubarb with half of the sugar and let stand 1 to 2 hours. Crush berries and mix with remaining sugar and combine with rhubarb. Place mixture over low heat until sugar is dissolved, then boil rapidly, stirring frequently to prevent burning. Cook until thick.

I turned my batch on and off 3 times to tend to baby and definitely burned it a titch. I don’t recommend this technique, but it’s still pretty good. If you DON’T mess around with the timing and burning, I’m sure it’s delicious.

UPDATE:

The jars are Weck, which are entirely superior in design to any other canning jars out there. You can buy them from a few different places, but the only one I can think of at the moment sans google search is Heath.

And, I did actually “can” the jam so it can be wrapped properly as a present. It’s so super easy. Don’t be afraid. Especially with something like jam that isn’t known to grow botulism or anything fatal. It’s the green beans you need to worry about. Or other things without enough salt, acid, or sugar to properly preserve whatever you’ve made.

May 4, 2010

Misa Jewelry

My friend Misa makes the most gorgeous jewelry. I posted about her a long long time ago, but she’s come out with 2 new collections since then and they warrant a little sharing on the internets.

I NEEEEED this necklace. It’s so perfect.

This one is pretty good too.

And here’s a little sample of some of her other pieces.

She’s also one of the absolute nicest people I’ve ever met. You know how there are those kinds of people? They’re rare, I find. Most people have some mean-ness in them somewhere. But seriously, not Misa. She is amazing in that way. And in her jewelry making too.

She makes all of her pieces herself so you can feel great about supporting a independent artist when you wear her lovelies. I have a few from her Shima collection and I love them. But I might need to add that root choker very soon.

May 3, 2010

growing out back this minute

Sadly there’s not much of a spring bounty this year. But there are some things coming in that I have absolutely nothing to do with, which I’m going to be happy with for now.

Berries

Grapes

Flax (sprouted from chicken feed)

Kumquats (would be so nice in a gin & tonic on the patio)

And the SAD SAD state of our vegetable garden…

Empty boxes. Plus a few herbs. I’m trying to work on that in the next few weeks.