It really is good to be connected.
If you know someone high up at the company where you want to work, it’ll likely help you get the job.
If you know someone who’s an alumni from the college your son or daughter wants to go to, they can put in a good word.
And if you know a very sweet guy — in this case, my brother — who has friends at various booths at his local Farmers Market, then chances are you’ll be the recipient of some really delicious, fresh produce.
To be honest, I like to eat kumquats, but don’t love to, the way for example, I love to eat Ojai Pixies. However, I love kumquats in preserves. Love, love, love! I think you will too! And I also think these Candied Rosemary Kumquats from Cocoa and Lavender look divine.
Since it’s Friday, I have another pretty flower for you. These Santa Barbara Daisies are lovely and you’ll see them all over most neighborhoods this time of year. Sweet and soft, much like the preserves.
Want to know more about Friday Flowers? Click here.
Makes about 2 cups
Prep Time: 20 minutes
Cook Time: 40 minutes
Active: 20 minutes