We have a newborn baby in the house now and that means that our meals have changed a little. A few weeks ago our sweet new baby girl, Camille, arrived peacefully in our home by candlelight.....a successful VBAC at home! Our children were all there to witness her birth, though we couldn't really wake our 3-year old twin boys to be fully present.

Homemade jam is usually so full of sugar, but it doesn't have to be! Using Pomona's Pectin, one can make a low-sugar, honey-sweetened, or fruit juice-sweetened homemade jam. This particular pectin comes from citrus peel. The jelling is activated by calcium water (mono calcium phosphate) which comes with the pectin. It is so easy to make jam from all of your freshly picked fruit of the season. Making and canning jam is one of the great ways to preserve the harvest!

You are about to bear witness to our first ever cooking video. We decided to bring our digital camcorder with us to Hawaii in hopes of producing a few cooking videos with all of the "free time" we would have.

As promised, here it is, finally, the White Nectarine Ice Cream. Naturally sweetened and of course gluten-free, dairy-free, and soy-free. The photo doesn't do this recipe justice. The consistency and flavors are simply amazing.

Summer BBQ's, potato salad, layered jell-o salads, fireflies, and sparklers flashing through the humid July night sky....these are my 4th of July memories growing up in the Midwest.

Since layered jell-o salads just aren't in my cooking repertoire anymore I have devised something even more delicious...and good for you!