Author: binner216@comcast.net

Basil is an herb that I dearly love. I have it growing in my  yard, I use it in many of the dishes that I make, I even  have room freshener that is basil scented.  What is so appealing about this herb ? Is it the fragrance  with notes of citrus, licorice, and mint? Is it the flavor that has an earthy, lemony bite? I think that a big part of it is memories of smelling my father’s Sunday sauce that floats through my mind.

I use basil a lot and I do use it in many traditional ways. Seasoning tomato sauces, making pesto, and adding it to salads are a few of the usual suspects, but I’ve recently  experimented with it in other dishes. I just made strawberry jam (the uncooked kind you put in the freezer) and I added some balsamic vinegar and fresh basil to the mix.                

The flavor was subtle yet pleasantly savory.  It would still work as a spread on bread, maybe even elevate the flavor of a P.B. & J. but there are other ways  I’m thinking of using it. It could be wonderful topping ricotta or even mascarpone cheese on grilled crostini. A glaze on chicken or pork could be quite nice as well. This was the first time I made freezer jam and it is quite easy. Here’s the Freezer Strawberry Jam recipe.

Note: I added 2 teaspoons of balsamic vinegar and  about 1 tablespoon of thinly sliced basil to each container. because of the additions the jam is a little thinner, but still very jam like!

Well, I started with childhood memories about basil and ended with a recipe for jam. Somewhat of a convoluted journey, but that’s what Mama D’s Kitchen is about…

I’m Mama D.

My real name is Jo Lynn, but one of my son’s friends dubbed me Mama D a few years ago and it stuck. Since this blog is called Mama D’s Kitchen (of  Love), it’s naturally about cooking, but it’s also a place for me to share my adventures in and out of the kitchen. I hope that people who read this will want to share their adventures and ideas, too.

Several months ago my job (of 13 years)  was “eliminated”.  It left me initially in shock and fear, but once I was able to get out of the fetal position, I decided that the next chapter of my life would involve something I felt passionate about. I’ve always loved to cook. In recent years it’s become a passion and outlet for me. I love to cook for people and I see that being a real job down the line. For now, I’m focusing  on creating wonderful food, discovering new places to eat (on a budget), and enjoying wine and craft beer. That sounds a lot like a vacation…and until my severance runs out, it kind of is.

Then there’s that love part of the blog name. Love is the most important ingredient in any recipe. Without love in the dish, there’s something missing. It’s the same in life…love is the most important ingredient. Without love, life somehow falls flat.

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