I have this heady fantasy that someday, while I’m browsing the shelves of a used book store, I will happen across an old, stained, turn-of-the-20th-century book with a title like “Too much of a good thing: how to use up an excess of anything.”
This fantastical book will have chapter titles like “What to make with too much ________” and “How to use up extra _______” where the blanks are filled in with those things I usually don’t have enough of, but sometimes manage to be totally buried in. Things like milk, and little scraps of leather, and decorative rivets, and palm-sized bits of cotton calico, and those temptingly sturdy boxes fancy chocolates come in, and jam.
Right now, I have a scraping of raspberry preserves, a scraping of quince paste, two and a half jars of quince jelly, and about 3/4 of a jar of huckleberry compote all clamoring for my attention in the fridge. And we *just* managed to use up a pint of strawberry jam, after I shamelessly instructed Ithilien to scrape out the last spoonful and eat it straight. I know how this happened: we were out of jam at the end of the summer, so I bought a jar of raspberry preserves on special. Then I borrowed some strawberry freezer jam from my parents to make Ithilien’s birthday cake. Then I found a forgotten pint of quince paste from last time at the bottom of our canning jar stack. Then we canned our quince jelly for this year, and had an awkward half-jar leftover, plus two jars that didn’t seal. Then my dad got some huckleberry compote for Christmas that wasn’t sweet enough for his taste and I volunteered to take it home because, for real, who wouldn’t accept free huckleberry jam?
And here we are.
So I’m spending my new year making homemade Pop Tarts and Jammie Dodgers in the desperate attempt to turn the preserves that we use sparingly at breakfasts and on the occasional PB&J into things we can eat up right away without any particular effort.
Which I suppose bodes well for our new year, because an embarrassment of riches is an auspicious way to start anything, right?
Happy (and sweet and sticky) 2017 to you and yours! May this year be as kind to us all as possible.