Hey!  Yesterday and today I have been setting up pictures so I can give you directions on how to make a compound butter, how I juice pomegranates for jelly, and how to bake a chicken breast.  I forgot to put my hot pepper relish on top of the chicken for the last 10 minutes.  I was distracted by making the Lad's lunch for work.  I guess you can add it as a condiment on top....or bake it like I planned.
     The pomegranate jelly is very tart and a wonderful accompaniment to any fish or chicken dish.  It is also really good in bar-b-que sauce and a good sauce for fresh fruit on pudding or cheese cake.  I like to melt it and mix it in softened vanilla ice cream, scoop it in-between two molasses cookies, re-freeze, and dip in chocolate.  Most excellent taste sensations.  The possibilities are endless.  I want to give you "new eyes" to look at your new recipes.
    This summer I went with my BFF to San Diego and she took a class.  While we were there we ate at the Hilton.  They served compound butters with their bread baskets.  One that I particularly liked was basil butter.  When I get that recipe the way I like it I will share that one too.
    There are so many ways to use jams and jellies besides smearing on toast I think you will be pleasantly surprised.
    As this is a work in progress and I am still learning how to use this computer...it will be a day or two before I ge