Weekend mornings just move a little slower, don’t they? Saturday mornings should be cherished and filled with as many lazy, cozy, coffee-filled moments as possible. This styled shoot expresses those moments perfectly.
Post written and styled exclusively for Inside & Out by Ashley Pepitone
Photos by Janet Howard Studio
Pottery Barn products: Rhodes Coffee Mugs, Emma Salad Plates, Glass Sugar Bowl, Coffee Spoons, Pom Pom Hand Crochet Throw
I am a coffee drinker, through and through. There is nothing better to me than a slightly crisp early fall morning, sitting out on the porch with a giant mug of comfort and a cozy blanket. This knit pom-pom throw speaks my love language. It really is like throwing on your favorite chunky sweater — plus, the pom-poms add a touch of unexpected whimsy.
I’m normally a savory gal when it comes to breakfast, but there is something so satisfying about making your own jam. The process is not difficult, but it does take some time. If I’m going to have something sweet for breakfast, I love any kind of sweet-tart fruit flavor.
Here is the recipe I use for the delicious Raspberry Rhubarb jam you see pictured:
4 cups 1-inch pieces fresh rhubarb (about 1 1/2 pounds)
2 cups sugar
1 tablespoon lemon juice
1 1/2-pint fresh raspberries
1/2 teaspoon ground cardamom
Instructions: Combine rhubarb, sugar and lemon juice in a heavy large saucepan. Cover and refrigerate until juices form, stirring occasionally, at least 8 hours.
Bring rhubarb mixture to simmer over medium heat, stirring until sugar dissolves. Increase heat to high and boil until rhubarb mixture thickens, about 5 minutes. Add raspberries and boil until thickened, stirring occasionally, about 6 minutes longer. Remove from heat. Add cardamom and stir well. Allow jam to cool completely before serving. Store (refrigerated) up to one week in air-tight container.