Thursday, June 27, 2013

You are being redirected

He folks, In the time it takes to read this post, you should be redirected to,
my new Wordpress hosted site.  All my recipes from the blogger site are awaiting you there.  Thanks for visiting here, hope you enjoy my new place. Print Friendly and PDF

Sunday, April 21, 2013

Spam, Spam, not the kind served with green eggs and ham!

Spam, Spam, and not the kind served with green eggs and ham, have been plaguing, At Home with the past few months.

An inordinate amount of the stinking stuff has been slipping through Bloggers, Spam Blockers, and making my original blog site a stinking mess!  

Nasty, inappropriate, Blam, is being posted here by sex sites, Fishing whores, as well as, abrasive people trying to push their products or social agendas.  I have to tell you, it makes me sick.

Fortunately, I recently moved At Home with Rebecka to Wordpress, and have been utilizing a superior Spam blocker, which keeps 99% of that nasty Blam, off my blog comments and out of my email inbox.
At Home with Rebecka

Please be advised that I've stopped posting new recipes here on blogspot however, I keep the original blog active for the sake of original photo, content preservation, and accuracy.  I do however, visit here often to moderate comments and keep in contact with new followers, and direct them over to

As a result of stupid SPAMMERS, all comments here on Blogger are being moderated before publishing, and I've had to activate that damn "CAPTCHA" thingy, which  makes it more difficult for my dear followers to leave comments without hassle.  I offer you my heartfelt apology about not taking action sooner.

Click the link HERE to visit my new Wordpress website where you will find all my old recipes, new and delicious recipes, as well as more food photos and videos.  What you will not find is Captcha or Spammers on my new site!!

While visiting At Home with Rebecka on WordPress, please feel free to follow my RSS feed, Twitter, Pinterest, Facebook, and more!!

"Blog spam, or "blam" for short, is spamming on weblogs. In 2003, this type of spam took advantage of the open nature of comments in the blogging software Movable Type by repeatedly placing comments to various blog posts that provided nothing more than a link to the spammer's commercial web site.[5] Similar attacks are often performed against wikis and guestbooks, both of which accept user contributions. Another possible form of spam in blogs is the spamming of a certain tag on websites such as Tumblr."  Source: Wikipedia

Damn Spam, I do not like it, Sam I am!!!


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Friday, September 28, 2012

At Home with Rebecka is moving to Word Press - Please stop by my new site and follow

Italian Escarole Soup with homemade orecchiete

Dear At Home with Rebecka Followers,

I'm moving to Wordpress!

I've been toying with the idea of moving my blog to Wordpress for about a year.  I have finally taken the plunge and I'm now the proud owner of   Please take a moment to visit my new site and follow me via RSS feed or email.  You can also follow me via all my social networks, Pinterest, Linkedin, Facebook, Google+, LinkyFollowers and Twitter.
In a few short days, all Blogger visits will be re-routed to my new site.

Your faithfulness and your continued support is priceless! Thanks you!!

I've created a delicious and heart warming soup to commemorate my first Wordpress post, Italian Escarole Soup with homemade Orecchiette Print Friendly and PDF

Tuesday, September 11, 2012

Canning Fig Preserves

 Canning Fig Preserves

Figs, plump and naturally sweet are one of my favorite fruits to preserve.  I used Totato, Mission and Turkish figs this year and found the combination delivered a superbly flavored preserve with a round velvety texture.  I opted to forgo the pectin since figs are loaded with it naturally. 

Pectin is used in canning jams, jelly's and preserves and acts as a thickening agent.  Mainly extracted from citrus fruits then reduced into powder form.  It can also be purchased in a condensed liquid form and used for canning in the same manner as powder pectin.  I used less water in the recipe and reduced the mixture down by almost half, so there was no need to add pectin.

I've also been reading up on food photography and investing in a few items to help control the light, while reading my camera's owners manual to get the best possible settings for the shot. I've found that I need a better lens to capture a crisper/sharper image, up close or in macro setting.  I'll be saving my pennies while I begin my search for a higher quality camera and lens. In the meantime, I'll be doing my best to take a higher quality photo with the camera I'm currently using.

Fig Preserves Recipe 
Makes 5-6, 8 ounce jars
prep time 35-40 minutes

8 cups whole fresh figs
2 teaspoon baking soda
2 1/4 cups granulated sugar
1 teaspoon minced ginger
zest from 1 lemon
3 tablespoons fresh squeezed lemon juice
3 cups hot tap water


  • Dissolve the baking soda in about 2 quarts hot tap water, and immerse the figs in the treated water in a large bowl. Gently stir to wash the figs, then drain off the water and rinse the figs thoroughly with fresh cool water.  
  • Slice figs in half, if you prefer a whole fruit preserve, skip this step
  • In a large stock or canning pot, combine figs, sugar, lemon juice, lemon zest, ginger and 1 cup hot tap water
  • bring to a boil stirring frequently, if using whole fruit gently stir in order no to break fruit
  • reduce heat and continue cooking until mixture is thick and gooey.  Watch closely in the last few minutes to keep bottom from burning
  • fill sterilized jars with hot preserves leaving 1/4 inch head space and cover with clean tops and rims
  • cook in a hot water bath for 15 minutes.  
  • Follow links for detailed canning instruction.
Open jars can be kept up to 3-4 weeks in the refrigerator.  Spread a generous helping of fig preserves onto a crusty French bread and savor the flavor!

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