I get a lot of e-mails about what to do with excess eggplant.  I love to make my Eggplant Ratatouille, Moussaka,  as well as Eggplant Parmesan, but I’ve got an even better solution for you.

If you’re the least bit curious what I’ll be conjuring up in my kitchen this weekend, it’s this new recipe that my friend Holly shared with me today. Carrot Cake Jam. I mean really, with a name like that, how can you NOT love it, right? If you’d like to join me on this journey, here’s the recipe that Holly swears is her very favorite and is worth the effort. And considering that she’s staying up until stupid o’clock to finish her canning of this concoction, I’m going to have to believe her. Besides, she’s never led me astray previously.

Note from Kellene: Today, I'm going to post a different kind of recipe--a recipe for the necessary mental fortitude one must have to be properly prepared.