I've been cooking with frozen grape juice made last fall from our grape harvest. We have both a seedless St. Theresa grapevine and an old-fashioned Concord with seeds. St. Theresa is sweeter than Concord which is surprising because usually varieties of anything are sweeter when they have seeds. I've discovered that St. Theresa is good for drinking and Concord is great in recipes because it's more robust. I think that adequately describes the difference, anyway.
I thought the Welch's website would be a sure thing so I tried some of their recipes substituting with our grape juice. The grape sauce over chicken was nice but the grapey salad dressing was fabulous in a spinach salad with salty feta cheese. Chopped fresh mint took it where it went and we literally drank from the bowl what was left when the greens were gone. So unmannerly.
After that, a color trail started forming . . . there's not quite enough dark blue linen for the Japanese knot bag so I'm wondering about using purple silk for all or part, maybe just the base for a surprise.
Every few years African violets work their way back into my heart and home. My grandmother grew them in her kitchen window and it's a nice memory. She also had oilcloth on her kitchen table and I've a yearning for that now, too. Does anyone else love it? I saw some light blue with white polka dots in a magazine somewhere, that would be perfect.