Small batch blueberry jam

2 cups frozen wild blueberries
3 tablespoons white sugar
1 tablespoon lemon juice


Simmer all ingredients on medium-low in an uncovered saucepan for about 20-25 mins until thickened to your liking. Smash blueberries with a potato masher partway through cooking. Fits perfectly in a half-pint jar.

Lamb meatballs

2 lbs ground lamb

2 yellow onions, very finely chopped

4 garlic cloves, minced

zest of 2 lemons

1 cup fresh parsley, chopped

4 tsp cumin

2 tsp dried oregano

1/4 tsp cayenne pepper

3/4 tsp black pepper

2 tsp salt

1. Preheat the oven to 425 degrees F. Line three baking sheets with foil.

2. Add the lamb, onion, garlic, lemon zest, parsley, cumin, oregano, cayenne, and salt and pepper to a bowl and mix. Roll the meat into 2 tablespoon-sized balls (will make 10-12 meatballs), placing them on three prepared baking sheets. Transfer to the oven and bake for 20 minutes or until the meatballs are crisp or cooked through on the inside.

Sourdough waffles

2 cup (454g) sourdough starter, unfed/discard
4 cups (908g) buttermilk
4 cups (480g) all purpose flour (or a mix of whole wheat and all-purpose)
4 tablespoons (56g) granulated sugar


4 large eggs
1/2 cup (100g) avocado oil or 7 tablespoons (114g) butter, melted
2 teaspoons baking soda
1.5 teaspoon table salt

In a large bowl, stir together the unfed starter, buttermilk, flour, and sugar.

Cover and let rest at cool room temperature (about 65°F to 70°F) for about 12 hours, or overnight.

To make the batter: In a small bowl or mixing cup, beat together the eggs and oil or butter. Add the egg mixture to the overnight sponge, stirring just to combine.

Add the baking soda and salt, stirring to combine. The batter will expand and may bubble a bit.

To cook the sourdough waffles: Pour the batter onto a preheated, greased waffle iron, and cook for about 2-2.5 mins (until steam diminishes). Repeat with the remaining batter.