"One day, instead of baking another pie that would quickly go bad, I experimented with jam," she recalls. "I was instantly hooked. There's something so magical about being able to preserve fruit for another season, or send it to my parents on the East Coast."
And the timing on this article is pretty perfect...we just received one of Blue Chair's newest creations! The Apple Meyer Lemon Marmalade is fantastic and one of Rachel's favorites. She puts it on a DELICIOUS sandwich we've been enjoying non-stop - Whole Wheat Bread, a
swath  of sweet marmalade and thick slices of nutty cheddar cheese.
Order a jar of Blue Chair Marmalade, or the
Trio for a savings of $4.00
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Jean LeBlanc Hazelnut Oil in Bon Appetit's April issue
"Dress for Success - Striking Oils"
Why you need more than just olive oil in your pantry
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We do love extra virgin olive oil - but we agree with the editors at Bon Appetit that sometimes another type is called for. We're particularly fond of Jean Leblanc's nut oils from Burgundy. His oils have intense, fresh flavor that is full of richness. Bon Appetit highlighted his Hazelnut Oil and recommended whisking it into a classic mustard vinaigrette.
We like this idea, and do it often with equal parts extra virgin olive oil and hazelnut oil. We also adore it with potatoes - in a dressing for potato salad, in mashed potatoes or drizzled over roasted new potatoes. It's also, maybe a bit surprisingly, wonderful with seafood. Over seared scallops or grilled salmon, it's a lovely finishing oil.
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