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This tree. This beautiful weeping cedar, a graceful perch for so many birds, is dying. It’s just a tree, I tell myself. But nonetheless, for over sixteen years, without any special wants or needs, this tree’s long, downward-growing branches covered with silvery, grey-green bursts of needles created an elegant archway into my garden. Now, it stands almost completely denuded. The arborist came last week, dug around, and shook his head while he uttered, “Probably some type of fungus. It’s a wait and see game, now.” Everyday, I go outside and look at this tree. I examine it for new growth – there is none. I touch the branches – needles fall slowly to the ground. I scratch lightly at the bark to see if there is any green underneath it – there is. There is still hope for this tree.

#1 – “Staying” Green

Planet earth is counting on creative people to save it. Smart concepts such as this “Urban Hotel” illustrate my point. Although you would expect solar-power and rain water recycling systems in these hotels, a unique feature of this concept are the bicycles in the rooms. The bicycles can be used for exploring surrounding urban areas or used for exercising inside the rooms. While exercising, the bikes convert “the bike’s pedaling into kinetic energy to power the room and any extra energy is used to deduct rooming costs.” Make sure to click on the link to view all the features of this earth-friendly concept!

#2 – The Green Gift

My neighbor came to visit the other day and she brought with her two gift bags. One contained my birthday gift and the other one contained another kind of gift. The bag was filled with empty toilet paper tubes. She remembered a comment I made about how I compost toilet paper tubes and paper towel tubes. After collecting several tubes, I cut them open, flatten them out and then feed them into my paper shredder. They add much needed “brown” organic material to my compost bin. There are many other items around the house that can be added to compost piles. TLC’s article on 75 Things You Can Compost, But Thought You Couldn’t is a good refresher course for those of us who compost. If you haven’t started composting, please consider it. It’s an easy way of redirecting some of your garbage away from landfills and back to the land.

#3 – When Chefs Get Bored

What do chefs do when they are bored? I don’t know the answer to that, but I would imagine they play with their food! Check out this series of food art photos and see that creativity knows no bounds in the kitchen!

#4 – To Market, To Market

What could be better than going shopping? What about shopping outdoors in the fresh air and sun? Most farmers’ markets carry more than just produce. I love walking up and down the rows of stalls looking at and sampling the fresh seasonal produce. I also enjoy visiting the stands that sell olive oil, soap, honey, hand-crafted and fresh baked goods, plants and flowers. I always make sure to bring my own bags/baskets, cash, and, of course, my camera. For more tips, visit Recyclebank’s 10 tips to Shop Smart at Farmers Markets.

#5 – The Tao of Pooh

“Say, Pooh, why aren’t you busy?” I said.
“Because it’s a nice day,” said Pooh.
“But you could be doing something Important,” I said.
“I am,” said Pooh.
“Oh? Doing what?”
“Listening,” he said.
“Listening to what?”
“To the birds. And that squirrel over there.”
“What are they saying?” I asked.
“That it’s a nice day,” said Pooh.
“But you know that already,” I said.
“Yes, but it’s always good to hear that somebody else thinks so, too,” he said.

Benjamin Hoff, author of The Tao of Pooh

Happy Earth Day! What about this? Do one thing every single day that is good for the earth!

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The children’s counting rhyme “One potato, two potato, three potato, four . . . .” ran through my head as I wondered what to do with a five pound bag of tri-colored potatoes that my husband brought home after a quick run out to Costco. Small red, cream, and blue potatoes tumbled out of the bag as I prepared them for roasting. But before tossing out the bag, I looked at it and discovered a simple and seemingly low-calorie recipe, full of fresh flavors and a little bit of kick. Knowing that this potato salad would be a huge hit with my family, I changed course and turned off the oven!

Tri-Color Potato Medley with Green Chile-Cilantro Salsa
Recipe from RPE/Naturally Nutritious

Ingredients:
5 lbs. medley of potatoes
7.5 tbsp. cider vinegar, divided
5 fresh jalapeños, seeds and ribs removed
Juice from 1¼ fresh lime
2.5 cup fresh cilantro, coarsely chopped
2.5 shallots, coarsely chopped
3 garlic cloves, coarsely chopped
2/3 cup extra-virgin olive oil

Directions:
1. Place potatoes in a large saucepan, cover with water and add salt. Bring to a boil and simmer potatoes until just tender, about 15-18 minutes. Potatoes will continue to cook after draining; do not overcook or they will break apart.

2. Drain potatoes and rinse under cold water until slightly cooled. Cut into bite-sized pieces while still warm and gently toss with 2.5 tablespoons vinegar. Continue to cool potatoes to room temperature.

3. While potatoes cook, coarsely chop jalapeños and pulse in a food processor with lime juice, cilantro, shallots, garlic, oil, and remaining vinegar until finely chopped.

4. When potatoes are cool, toss with pepper mixture and serve.

Makes 8 to 12 servings

Linnell’s Notes:
1. While searching for the exact recipe source, I found the potato distributor’s website and on it was the same recipe, but scaled back to serve 4 to 6 people. Here’s the link to that recipe.

2. Because the jalapeños I purchased were large and because I don’t enjoy the heat from peppers as much as the rest of my family does, I only added 2-3 jalapenos.

3. To make this recipe gluten-free, make sure to use an olive oil that has been manufactured without contamination from any wheat products. Bariani and Bertolli have been mentioned on a Celiac.com online thread as safe brands. In addition, cider vinegar is considered safe, but know that not all vinegars are gluten-free.

Enjoy!

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Cradled in the arms of trees, the moon rested. Stars and planets hovered subserviently nearby, knowing that the bright light emanating from the full moon dimmed their own magnificence. But, if the truth be told, the moon didn’t want to stand out – he longed to be in the night sky clustered together with the others. He was lonely, but not alone. As the night evolved and the moon rose, he dimmed his light a bit and the stars twinkled with appreciation. The moon’s lesson: it’s not as important to be on center stage as it is to share the stage with others. And, with a little help, others can have their moments to shine.

#1 – Earth Day

Imagine what it’s like to view the earth from the moon. How majestic and pristine our planet must appear from afar. Celebrate our planet on Earth Day, April 22nd. The Nature Conservancy plans on celebrating by organizing a record-setting picnic. If you’d like to be part of the Conservancy’s attempt to set a Guinness World Record for the most people picnicking in 24 hours or if you want to learn different ways in which you can help our planet, click here.

#2 – Photograph or Painting?

I would be over the moon if I had the talent and patience to paint like Pedro Campos! Using oil paints, the Spanish artist creates amazingly realistic still life paintings that are often mistaken for photographs! Check out his website to view more of his incredible artwork!

#3 – Moonlight in a Jar

Stars twinkle and the moon glows in this DIY project. Mason jars are painted or “dotted” on the inside with glow-in-the-dark paint. They are allowed to dry and then are charged with sunlight or lamplight. I fell in love with these jars when I first saw them and they are definitely on my “to do” list!

#4 – Brain or Moon?

From mental_floss comes this quiz that tests your familiarity of moon and brain nomenclature. For example, is the Dorsum Scilla a part of the brain or a part of the moon?

#5 – Sailing to the Moon
“What can we gain by sailing to the moon if we are not able to cross the abyss that separates us from ourselves? This is the most important of all voyages of discovery, and without it, all the rest are not only useless, but disastrous.”
Thomas Merton

Look at the moon this weekend and have fun making up your own story about it!

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My husband seemed very pleased with himself as he carried the groceries into the house. “What’s up?” I queried while poking my nose into one of the bags. “I bought you something,” he proudly replied. Pondering what he could have bought for me at the grocery store, I said, “Oh, really?” While waiting in line at the check stand, my darling husband succumbed to the store’s clever merchandising ploy of surrounding the area with tempting, impulsive, and last-minute-purchase items. As he described the food magazine he purchased for me and why he thought it was a good one, I thought to myself, “How lucky am I? I have a husband who doesn’t mind running out to the grocery store and who thinks of me while he’s there!”

From my new magazine comes this appetizer version of a classic banh mi, a Vietnamese sandwich. Banh mi sandwiches usually require a light crispy baguette, some type of meat, cucumber strips, jalapeño slices, cilantro sprigs, and pickled daikon and carrots. This simplified version is an easy and delicious way to use up some of your leftover Easter ham!

Banh Mi Bruschetta
Better Homes and Gardens, Best-Loved Reader Recipes, submitted by Amanda Humann

Ingredients:
24 ½-inch slices baguette-style French bread
1/3 cup mayonnaise
2 tablespoons soy sauce
6 ounces thinly sliced cooked ham
1 English cucumber, sliced or shredded
1 cup shredded carrots (2 medium)
1/2 cup coarsely snipped fresh cilantro
Thin fresh jalapeño chile pepper slices, optional
Lime wedges, optional

Directions:
1. Preheat broiler. Spread one side of each bread slice with mayonnaise. Place bread slices, spread sides up, on a baking sheet. Broil 4 to 5 inches from the heat about 1 minute or just until starting to brown. Brush lightly with soy sauce. Broil for 1 minute more.

2. Top bread slices with ham, cucumber, carrots, and cilantro. If desired, garnish with jalapeño slices and serve with lime wedges.

Linnell’s Notes:
1. To make this appetizer more like an authentic banh mi, make up a batch of pickled daikon and carrots and use it to top the mini banh mi stacks.

2. There’s no need to measure out the mayonnaise. Using a spatula, just spread it directly from the jar onto the bread. You’ll find that you’ll use less than the 1/3 cup called for.

3. Carrots should be coarsely grated or julienned.

4. If whole slices of jalapeño seem too spicy for you, cut the peppers into strips or coarse chop them. I wear rubber gloves (designated for food prep only) when I cut peppers. Hot chile peppers have oils that can burn your skin and eyes, so make sure you wash your hands with soap and water after working with them!

Enjoy!

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Ever have one of those days? Years ago I snapped this photo of a colorful art installation at the Biennale in Venice, Italy. When I accidentally came across the photo today, I thought to myself, “It’s an illustration of how I feel at this moment.” All my jumbled thoughts are somehow perfectly tied together!

#1 – What Can You Do With Adhesive Tape?
Numen/For Use is an artist collective that designs art installations using common everyday objects that are uncommonly used for art media. Using an untold number of rolls of tape, the collective created a huge spider-web-like art installation that spans buildings in Melbourne. Check out these incredible photos and a brief video of Tape Melbourne.

#2 – Grilling Asparagus
If you’re grilling asparagus this weekend, here’s a little tip for you. Soak some long bamboo skewers in water for about 30 minutes. Using 2 skewers at a time, skewer asparagus spears through top and bottom for easier handling on the grill. Now they’re a breeze to flip over! The photo below shows them before they were grilled. I washed and blotted dry the spears and then tossed them with olive oil, a little balsamic vinegar, garlic salt and freshly ground black pepper. Delish!

#3 – Dress A Girl
I have a new appreciation for pillowcases. This week I read an article in a newspaper about two local teenaged girls who “collect ‘gently used’ pillow cases and cut, sew and transform them into colorful dresses for girls in Zambia.” They are part of a project called Dress a Girl Around the World. Hope 4 Women International has distributed over 45,000 dresses in 53 countries around the world. To see some of the dresses made and the smiles they brought, watch this short video:

#4 – Things to Do for Yourself
At first glance, 30 Things to Start Doing for Yourself may seem like a long read, but, in actuality, the themes are familiar to most of us already. The list is a great refresher course on how to get the most from our lives. I enjoyed reading all 30 entries, but number one really spoke to me: Start spending time with the right people. – These are the people you enjoy, who love and appreciate you, and who encourage you to improve in healthy and exciting ways. They are the ones who make you feel more alive, and not only embrace who you are now, but also embrace and embody who you want to be, unconditionally.

#5 – Enjoy the Climb
“Everyone wants to live on top of the mountain, but all the happiness and growth occurs while you’re climbing it.”
– Andy Rooney

Enjoy your weekend!

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It’s that time of the year – almost every shopping cart in the grocery store has a carton of eggs in it! Here are a few egg-ceedingly good tips and egg-cerpts about eggs that you might want to eggs-plore:

#1 – Eggs-cruciating
I’ve seen women at grocery stores go to excruciating lengths to get the perfect dozen eggs. They’ll move eggs from one carton to another until they have the desired combination. When you purchase a carton of eggs, always open the carton to visually inspect the condition of the eggs. But take your inspection one step further – while the lid is open, wiggle each egg in its spot. If an egg does not move, chances are it’s cracked underneath and the leaked egg has glued the shell to the carton. I don’t remember where I learned this tip, but I’ve used it for many years and have never come home with any “bad” eggs!

#2 – Eggs-cellent
If you are unsure about the freshness of the eggs in your refrigerator, put them in some water and see how they behave. What’s Cooking America has this to say about egg freshness:  Generally fresh eggs will lie on the bottom of the bowl of water. Eggs that tilt so that the large end is up are older, and eggs that float are rotten. The tilting is caused by air pockets in the eggs that increase in size over time as fluid evaporates through the porous shell and oxygen and gases filter in. The older an egg gets the more the gas builds up inside it. More gas = more floating!

#3 – Eggs-actly
To cook eggs exactly the way you like them, you need to take into account not just the length of cooking time, but also the size of the eggs you’re using. What’s Cooking America comes to the rescue again with this article and cooking guide, so that your eggs are perfectly cooked every time.

#4 – Eggs-tricate
Peeling hard boiled eggs is sometimes easy and sometimes frustrating. Often times it requires extricating bits of shell or membrane stuck to the egg. According to an article on Chef 2 Chef, The fresher the egg, the harder it is to peel – no matter how you cook it. A two week old refrigerated egg will peel beautifully for you once cooked, while an egg fresh from the chicken could be your worst nightmare.

#5 – Eggs-samples
Getting bored with hard boiled eggs? Go to Endless Simmer and check out 100 Ways to Cook an Egg.

#6 – Eggs-asperating
It can be exasperating when a recipe calls for separating an egg and you’ve managed to crack the egg shell into little pieces, or worst, you’ve broken the yolk sac. Here’s a handy little tip that makes the whole process easier: Carefully break an egg into a funnel. The egg whites will slide through the funnel, but the egg yolk will be left behind. Larger pieces of egg shell will be unable to get through the funnel, too!

Hope you enjoyed my “eggs-citing” tips!

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First impressions of this flower might be: prickly, exotic, and tropical. In actuality, this safflower is soft, familiar, and grown in areas with long dry seasons. The lesson here is that first impressions can be deceiving. Frequently, first impressions are instinctual, emotional, and based on uninformed beliefs. To try to live our lives with more open minds, we need to challenge our first impressions and our long-held beliefs.

#1 –  Life In Chains
How can seemingly cold metal chain evoke such depths of emotion? Korean Artist Seo Young Deok tells stories of emotion by creating realistic human figures out of chains, welding each sculpture link-by-link. His stories are told by the poses of his pieces, the rawness of his materials, and the feeling of incompleteness.

#2 – Small Changes, Big Differences
Have your taste buds ever been unwittingly tricked into believing you’re eating something sinful only to find out that you’ve been eating something healthier? Here’s a list from Greatist of 80 handy and healthy substitutions for you to try in recipes. For example, try substituting meringue for frosting on your cupcakes or crushed flax or fiber cereal for bread crumbs.

#3 – Happy Feet
Some shoes look really comfortable, but when you wear them they hurt. I’m not taking any chances. Even though my son’s wedding is four months away, I’m already breaking in my new pair of high heels. Thanks to The Beauty Department, I learned a few more ways to break in my shoes.

#4 – Must-Have Photography Apps
I can’t tell you how many times in the past I’ve wanted to take a photo of something and then realized I didn’t have my camera with me. Thankfully, I now have a smartphone with a camera and have downloaded some camera-enhancing apps. Which camera apps are the best? Check out “25 Must-Have Apps For Your Smartphone” from Online Photography Colleges to see which camera apps suit your needs.

#5 – Point of View
“You never really understand a person until you consider things from his point of view . . . until you climb into his skin and walk around in it.”
Harper Lee, To Kill a Mockingbird

Have a great weekend!

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Surprise crossed my face when, several years ago, my daughter informed me that Easter was her favorite holiday. “Really? Not Christmas?” I replied while thinking about all the years I attempted to create wonderful Christmas memories for my children. Holiday season after holiday season, colorful decorations covered every nook and cranny in our home and the scent of fresh pine mingled with the sweet smell of cookies baking. The Christmas holidays always sparkled with good times, love, and laughter. I listened while my daughter explained about her favorite holiday and soon my initial disappointment over perceived Christmas fantasies faded away. I hadn’t failed, after all. The good times, love and laughter I longed for my children to have, were not just restricted to one holiday. For my daughter, Easter brings the promise of spring, with its sense of renewal, fresh colors, and beautiful flowers. But it also brings back fond memories of silly egg dyeing experiments, crazy, competitive Easter egg hunts with her brothers, and much anticipated visits from her grandparents. She’s an adult now and home for only a brief visit, but I can still create good memories for her. She was childishly happy when I asked her, “Would you and your friends like to dye Easter eggs?” After gathering supplies, I let the three creative gals take over. Below are tips and techniques on creative egg dyeing from my daughter and her friends.

Supplies:

Hard boiled eggs
Box of assorted food colors
Boiling water
Vinegar
Bowls
Spoons
Electrician’s tape
Sharp scissors
Rubber bands
Paper punches
Contact paper
Old pantyhose
Small leaves
String, optional

Electrical Tape:

Electrical tape is great for cutting out shapes and sticking to an egg. Because it is so sticky, it can be used multiple times and is easily repositioned. Remember to gently smooth down all edges of the tape, so that dye does not seep under the tape and clean lines are formed. Plan ahead the sequence of colors you will be dipping – always start with a white egg or dye the egg the lightest color first. Let the egg dry between colors.

Contact Paper:
Smooth, adhesive, shelf paper, such as Contact Paper, acts like electrical tape by blocking out dye, but the advantage the shelf paper has is that it can be punched out into shapes. Using paper punches, punch out shapes from the adhesive shelf paper. Peel off the paper backing, place shapes on egg, and smooth edges down. Dye egg as desired. Bigger and simpler shapes punch out better than small intricate shapes. Some shapes may require additional trimming with scissors.

Rubber Bands:

Wrap rubber bands tightly and securely around an egg. For more interesting and intricate designs, vary the width and number of rubber bands used. Dye the egg and let it dry. After drying, some of the bands can be removed and the egg can be dipped in another color.

Leaves and Nylons:
Select small leaves that can lie flat against the shell. Herb leaves and carrot leaves work well for this technique. Place leaf on an egg, being careful to spread and flatten all parts of the leaf. Cut out a piece of sheer pantyhose and wrap it around the egg. Twist stocking at the back of the egg and tie it tightly with a small rubber band or a piece of dental floss or string. Dye the egg. Let it dry completely before removing the stocking and the leaf. The nylon wrapped around the egg slows down the drying process.

Tips:
1. The best way to hard boil eggs is to put eggs in a single layer in a pot and cover them with one to two inches of cold water. Bring the water to a boil and immediately reduce the heat to low. Let simmer for no more than a minute and then turn off the heat. Cover the pot and let the eggs sit for 10 to 12 minutes, depending on the number of eggs and the amount of water used. Drain water and run cold water over the eggs in the pot until they have cooled. Blot eggs dry before dyeing them.

2. Don’t rush the dyeing process and be sure to let the eggs dry between colors.

3. To avoid an egg from turning an ugly brown color, it helps to plan out the color sequence before dyeing each egg.

4. Keep hands clean to prevent dye transfer to other parts of the egg.

5. I lined a baking pan with paper towels and placed a cooling rack in it, to provide the eggs a place to dry.

6. Refrigerate completed eggs as soon as possible.

7. For another fun way to dye eggs, check out my post on Tie-Dyed Eggs.

Have fun!

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It was raining cats and dogs when I spotted a pretty bird perched on a tree in my yard. While other birds ate ravenously in the pelting rain, this Spotted Towhee was resting and taking in the sights. Here’s a lesson for us all – even in undesirable conditions, it’s always good to sit, regroup, and regain perspective.

#1 – What Time Is It?
Whether for business, travel, or staying in touch with friends and family, we all occasionally need to know what time it is in other parts of the world. With its easy slider bars, Every Time Zone makes it convenient to check the time in major cities worldwide. You will want to bookmark this site for future use!

#2 – What Happened Back Then?
Do you ever wonder what the world was like the year you or your parents were born? At What Happened In My Birth Year, all you have to do is type in the year you want to learn about and you’ll find out fascinating facts, such as popular songs and books, which movies were hits, who the movers and shakers were in the world, and so much more!

#3 – Amazing Goldfish
Artist Riusuke Fukahori takes painting to a new dimension. Carefully layering paint and resin, he creates incredibly realistic 3-D goldfish. Watch the brief video of his painstaking process. It’s amazing!

#4 – Healthy Recipe
This month’s Nutrition Action Health Letter offers a delicious recipe for Roasted Asparagus that is very similar to one that I’ve prepared for years:

Toss 1 pound of asparagus with 1 tsp. of canola oil. Roast in a 400 degree F oven until lightly browned and tender, about 15 minutes. Drizzle with with 1 tsp. of toasted sesame oil, 1 tsp. of soy sauce, and a squeeze of lemon. Sprinkle with sesame seeds, Serve hot or cold.

#5 – Design Your Life
“If you don’t design your own life plan, chances are you’ll fall into someone else’s plan. And guess what they have planned for you? Not much.” ~Jim Rohn

Have a wonderful weekend!

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Want to know my secret to baking sweet and delicious treats and not gaining weight? The answer is simple: I give my baked goods away. Being on a mother-of-the-groom diet, I sample only one tempting serving and then pack up the rest for my husband to take to work. Today’s batch of Raspberry-Cherry Crumble Bars will be tomorrow’s staff treats. Oh, but these delicious crumble bars will be a little bit more difficult to give away. Tart cherries mixed with sweet raspberry jam and sandwiched in between a buttery oatmeal crust and topping are sorely testing my willpower. These easy-to-make bars are proving not so easy to give away!

Raspberry-Cherry Crumble Bars
From the So Sweet! cookbook by Sur La Table

Dough:
1 ¾ cups unbleached all-purpose flour
1 ¾ cups old-fashioned or quick oats (not instant)
1 cup firmly packed light brown sugar
¼ tsp. salt
1 cup (2 sticks) cold unsalted butter, cut into ½-inch pieces

Filling:
1 (16-ounce) jar good-quality seedless raspberry jam
1 cup dried sour cherries
Confectioner’s sugar

Directions:
1. Preheat oven to 350 degrees F. and position an oven rack in the center. Line a 9 by 13-inch baking pan with foil across the bottom and up the two long sides, then lightly coat with melted butter, oil, or high-heat canola-oil spray.

2. To make the crumble dough, place flour, oats, brown sugar, and salt in the bowl of a stand mixer and beat on low speed until evenly mixed (or place in a food processor and process for 5 seconds). Add the cold butter and mix on low speed until the mixture looks like wet sand and starts to form clumps, 5 to 6 minutes (or process for 45 to 60 seconds, pausing to scrape down once with a spatula).

3. Divide the dough in half. Pat one half into an even layer in the prepared pan. Set the other half aside. Bake for 20-25 minutes, until golden and crisp. Transfer to a rack and cool for 20 minutes. Leave the oven on.

4. Make the filling by emptying the jam into a medium bowl and stir well to break up any lumps. Add the cherries and stir until well-mixed and all the cherries are coated with jam. Spread evenly over the cooled crust, all the way to the edges. Sprinkle the remaining dough evenly over the filling.

5. Bake for 35 to 40 minutes, until the topping is golden brown and the filling is bubbling. Transfer to a cooling rack and cool completely.

6. To serve, run a thin knife or spatula around the edges of the pan to loosen any dough or filling. Lift the cookies out by using the foil as handles and place on a cutting surface. Cut into 3 by 1-inch bars. Just before serving, use a  fine mesh strainer to lightly dust the confectioner’s sugar over the cookies.

Makes 36 bars.

Linnell’s Notes
1. It is important to line the baking pan with foil. It helps to lift out the finished product after it has cooled, which makes it easier to cut. Make sure to butter, oil, or spray the foil.

2. Tart cherries are the same as sour cherries.

3. The jam I bought came in an 18-ounce jar instead of a 16-ounce jar. I added the whole jar to the recipe without negative consequence.

4. I did not feel the need to dust the bars with confectioner’s sugar. The bars were perfect as is.

Enjoy!

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