I will confess to being a bit sheepish about posting these, dear friends. Once again, the plan for tonight's writing was considerably more ambitious, and once again, my laptop, which had been behaving itself yesterday, turned into a cantankerous little bugger for about two hours tonight, sapping all of my ambition in the process. Ah, well, tomorrow will be a better night, and in the meantime, I can show off the new jam, which is actually one of the oldest jams in my repertoire, a conserve made from rehydrated dried apricots, sugar, hazelnuts and brandy. It's not quite as heady and vibrant as the fresh apricot jam that 'mouse makes every year, but it is pretty gorgeous nonetheless.
