crispy potatoes

Every once in a while a cookbook comes along that speaks to me, in a language I know and love: the language of seasons, gardens, homsteading, family and food.  And when Brown Eggs and Jam Jars, a newly released cookbook by Aimée Wimbush-Bourque of Simple Bites, it spoke that language, a language of love and family and good cooking.  As I thumbed through its pages, stumbling across recipes for Blueberry Cardamom Butter, Slow Cooker Cider Ham, and Caprese Salad with Fresh Thyme Drizzle, I knew that its a language that you’d appreciate as much as I do.

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