I bought some beautiful fresh strawberries. I won’t eat them all before they turn so I made a simple refrigerator jam. You can too, if you like. Here is one easy method I learned from my @TestKitchen colleagues. No canning involved (short thread): For about 3 cups of jam, you need 2 pounds of strawberries, 1 cup of sugar (increase or decrease to suit your sweet tooth), half a Granny Smith apple, and a tablespoon of lemon juice. Use a similar ratio for larger or smaller batches.

I feel like french fries. It’s just me here, so a smallish batch.

*Yukon golds (about a half pound)
*1 quart peanut oil (veg oil is ok too)
*Salt Trim long edges of potato to square it off.

I overheard a young man on the train on the way home today, talking to another young man. Holding hands. In college, I guessed. About that age anyway. Much younger than I am. He was talking about AIDS, in a scholarly way. About how it had galvanized the gay community. How it had spurred change. Paved the way to make things better, in the long run.