Do you suffer from FOOJ?
It’s fear of opening jars.
Why would anyone be afraid to open a jar?
It’s not fear of actually opening the jar, it’s what you do with it after it’s open.
“Refrigerate after opening”.
That’s where the fear comes in.
For every open jar will need to find a home in that black hole that is my refrigerator.
They all look great and I can’t wait to try them!
If I open them just to taste them, all the jars have to be refrigerated.
So, I’m trying to work them into some meal planning where I can open a jar, taste it and use it.
That way, you’ll have an excuse (i.e. a recipe) to buy some for yourself and I’ll have no jars to park in the refrigerator.
Sounds like a plan.
The same day, I also met Kristin, who runs Cara-Sel where she makes small-batch caramel sauce and she gave me a jar to try.
Also, refrigerate after opening.
However, (and don’t be jealous Delicious & Sons—I’m getting to you!) I was about to make a batch of granola, and I was feeling adventurous.
What if I swapped out some of the Cara-Sel for say, maple syrup?
Would I blow a batch of granola or come up with something really good?
Well, you’ll just have to wait until Thursday to find out.
Let me just say, that it was totally worth risking FOOJ.
The caramel sauce is delicious.
And obviously would be terrific on ice cream if it wasn’t 12° the morning I tried it (and there was no ice cream in the freezer).
The brownies that Kristin made with a caramel swirl were incredible and made it hard—impossible really to stick to my self-imposed sugar abstention.
So, I guess I’m back to smoking on the weekends…
Check out Thursday’s blog and I’ll give you the recipe and comments on the revised granola recipe.
If you’ve never made granola yourself, you should try it. Super easy.
If you suffer from FOOJ, let me know how you overcame it!
And, no, the top photo is not from my kitchen.