If you know me, then you know that I love air plants, and all kinds of succulents. I'm constantly searching farmer's markets for certain varieties that I don't have and my window sill is covered with tiny pots and cute baby plants. Just looking at them makes me so happy! Last night I took an air plant workshop at The Sill in the Lower East Side. I found out about The Sill a couple years ago when my friend gave me six mini succulents for my birthday when the company first started. They arrived in a cute little box and colorful tiny pots. I was hooked and am happy to say that most of them are still alive today.
The air plant workshop was significant because:
- it cemented my love for air plants and I got to learn a bunch of fun facts about them and how they soak up moisture through their leaves (I felt like I was in science class again) an
- it forced me to go on an outing by myself, and I didn't have major social anxiety. I am bad at doing planned events alone - I don't like being somewhere where I don't know anyone - so I've been trying to make an effort to do it more. Getting coffee alone is no big deal, but sometimes I really want to book a trip somewhere, but the thought of having to eat dinner at a restaurant alone sends me into a panic. Lots of my friends have told me about the joys of solo traveling, so I'm trying to ease into this idea.
The workshop was a success and I even talked to three different people, and then we got to take home an air plant of our choice and a holder. I chose a pointy one with fuzzy and silvery looking leaves, and a hot pink holder. It's currently sitting on my window sill and I hope it feels the love from the others!
Small-batch Nectarine Jam
(modified from the Small-batch Apricot Jam from Sweeter Off the Vine by Yossy Arefi)
Place nectarines in a heavy-bottomed pot and mash with sugar with a potato masher over medium high heat. Add water and lemon juice. Bring the mixture to a boil and add in star anise, cinnamon sticks, and ground nutmeg. Stir it constantly with a rubber spatula so that it doesn't stick to the sides.
After 10-15 minutes, the jam will thicken. Test a drop on a cold spoon to see if the surface wrinkles. Once it does the jam is done. Remove the pot from the heat and ladle into clean jars (I treated mine so that the jam would stay longer but this is optional). Cool to room temperature. Once opened, refrigerate.
- 1 lb of ripe yellow nectarines, washed and pitted
- 1 cup granulated sugar
- 3 star anise
- 2 cinnamon sticks
- 1 teaspoon ground nutmeg
- Juice of 1 lemon
- 1/2 cup water