August 20, 2007

Summer French Kitchen Confiture







too hot to cook inside the galley


the Cooking School Kitchen too clean to mess up


so outside to my "petit robinson" kitchen by the barge


to splatter sticky red syrup of


framboise & peche de vigne


harvested from


potager & verger


and make four jeweled pots of


confitures


sweet French summers in a jar


for the Keeping Kitchen at Camont




inside & outside kitchens at Camont

2 comments:

Jane said...

That looks fab! Do you can it or refridge it. I've been doing canning for the past few weeks with the fruits of the season.

Jane

Diva said...

I borrowed some figs from my neighbors tree!

bursting black figs, preserved them like I did the green ones.

Will taste in the am for breakfast!