A certain little groundhog says we have a little bit more winter ahead of us, but here in South Louisiana things are in full bloom. It’s the time of year when pleasant weather lures you outside for gardening, crawfish boils and any number of parades and festivals.

I spent part of this morning shipping a little bit of sweetness into the world because I figure it can’t hurt. Some of the goodies I sent away were jars of homemade marmalade. I learned how to make this recently because I have the world’s most prolific satsuma tree in my backyard and I can never give away enough of the fruit. Friends have offered to take some off my hands, but when I’ve gifted them heavy grocery bags full of the sweet citrus, they’ve looked at me as if they’re not quite sure what to do with my present. Right when I thought I’d given away the last of the oranges, a neighbor of mine brought me six dozen lemons from her own backyard, and said I could have more if I wanted them.

This citrus deluge made me realize I needed to take extreme measures.

So I learned how to make small batches of preserves.

My great-grandmother used to do this. Same with my paternal grandmother. As a matter of fact, my paternal grandmother used to make strawberry preserves that were so beloved that she had a secret hiding place for all the little Ball jars she had filled. People craved that stuff, and one summer my uncle put me up to finding her stash. Like a dutiful niece, I did, but in retrospect I realize I stripped away some of the mystery that made this stuff so special.

Oro Blanco grapefruit marmalade

Other than that, I’ve been cleaning up this website (I have my daughter to thank for the text treatment in the header) and arranging book-related events to coincide with the release of my book this summer. It’s exciting to think that readers will have their hands on The General’s Niece in just a few months, and I look forward to meeting them and talking to them more about this book.

To close: It’s Carnival season here and pretty much everywhere you go there’s a purple, gold and green King Cake. One of my favorite finds this year is a local bakery that makes these cakes in the traditional French way, complete with the collectible porcelain feve, or bean.

Forte Grove bakery’s traditional King Cake


Porcelain feve in Forte Grove’s King Cake.

At any rate, here’s hoping you all have a fantastic weekend ahead of you with your friends and family!