If you grow chives, then I know that you have a lot of chive blossoms right now. Do not let them go to seed because that will signal to the plant to slow down growth and make the stalks go tough which you don't want because you want to pick tender and slender stalks all summer. Pick those chive blossoms and use in salads and soups and also in this pretty lavender vinegar. I learned this from my favorite you-tuber. Here's the how to: gather ye chive blossoms and/or garlic chive blossoms--whatever you have! The dark blue/purple flower you see is borage, fyi. After you rinse and air dry them, put the blossoms into a glass jar and pour in white vinegar. Store in a dark cupboard for 1-2 weeks. Strain. The vinegar will have turned lavender and have a summery oniony tang that is perfect for salads. I plan to use mine for my summer potato salads and deviled eggs. 

I made jam, which is good because despite making loads of jam last year, we have only one jar left of plum. We called our favorite ollalieberry farm in Watsonville to see when their pick date is going to be but they don't think the berries will be ready for picking until mid to late June and for me to call back. Today's jam came about when my son gifted me with some mulberries. We'd never had a mulberry before and it's mildly sweet and tastes of fig with a hint of raisin. To make jam I followed the directions from the liquid Certo package for three berry jam. It's flavorful and I think it will not only be nice on morning toast but especially nice on a cheese plate. I'm thinking this would be fabulous with Manchego cheese. Certo is expensive and I found the best price on Amazon but if you find it on sale at your grocery store, you're in luck! Post note: My son tasted it and while he liked it he said it tasted more of strawberry so he is going to bring over more mulberries and wants me to make a pure mulberry jam. Looks like I will be at the jam pot again.

 

Compound butters may be the most rewarding task in the summer kitchen--easy, beautiful, tasty and practical. Try a pat on a slice of toast, a savory muffin, a baked potato or use to finish a sauce or saute just about anything. Here's the recipe: Gather herbs, wash, air dry and chop. Choose your fav combinations, then add herbs to softened butter. Refrigerate, and when firm, shape into logs, press leaves onto the logs for optional decoration, wrap in wax paper, label and freeze. Today's combos are basil and garlic, nasturtium and oregano, chives and chive blossoms. 

I've started a new needlepoint pillow and have my eyes on a few more patterns. I have a totally crazy idea that I will make enough needlepoint pillows to use for my outdoor seating. That means I will need 12 and even I think that is an impossible task, but one can dream! I know they will fade in the sun so it means I'd only get to put them out when we have parties. Totally impractical, but an idea I cannot get out of my head. I have used Ehrman Tapestry kits before and I love them so much. They come printed on canvas with a colored chart for extra help, all the wool tapestry yarn you need and even a needle.

Here are some random flower arrangements that made me happy this week. The above is a mix of pink David Austins that are so fragrant I kept them next to my bed. The yellow is Graham Thomas, also David Austin, and this one I'm keeping on the patio to enjoy while I needlepoint.

We'll be picking tomatoes soon, but the basil is ready to harvest.

After not testing a pattern in ages, I recently signed up to test two pullovers. One is this charcoal black one below for Carter, due in June, and a pale blue colorwork sweater for me due in August.