I linked up a post on my first experience with making queso fresco, or farm cheese. Drizzled with olive oil and dusted with seasoned salt and Penzey’s Pasta Sprinkle, that cheese disappeared so fast! I’ll be making more.

Do realize that since this is not an aged cheese, it does not behave like one in cooking (no strings). Also, if you like Ricotta or Chevre (goat cheese), you will like this.

In the Fearless department, I tried two new things: making cherry jam, and using a different kind of pectin to make jam.

DH told me the story of how his mom’s cherry jelly never set up, so I was a little concerned that I might have similar troubles. But, I had some cherries, and I had a box of this nifty pectin I wanted to try that would supposedly set up using any kind of sweetener. Since white sugar and I have become mortal enemies, I was game.

My daughter and I made cherry jam using Pomona’s Universal Pectin, and only 1/2 cup of honey. It set very well. It’s somewhat tart, which us girls will like find, but the guys like their jam on the sweet side. Next time I use this stuff, I want to use xylitol, as that is even more friendly to my body than stuff like honey and maple syrup.