Satsuma fruits make the most delicious, tangy marmalade. We picked them from my daughter's backyard satsuma tree and brought them home with us on our last visit to New Orleans. The Satsuma name was new to me, they are similar to tangarines and peel in the same way. I discovered that groves of this fruit were started by the Jesuits in the 18th century in the Jesuit Plantation upriver from New Orleans, Louisiana. The fruit was prepared for canning with the addition of lemon rind, sugar, and pectin. The marmalade is delicious on Cabaret crackers with a topping of freshly made clotted cream!
I grew up in Englewood, NJ, graduated from Moore College of Art in Philadelphia, PA with a BFA in Illustration.
Married Fred Briard in 1973,
and worked for Brookdale Community College as an artist in the 1970's. Bought an old farmhouse in Howell (we're still there) and spent the last 30 years restoring it. Had three beautiful, talented daughters and am a grandmother of a ten year old adorable grandson. Spent the 80's freelancing my illustrations, and became a certified art and elementary teacher in 1996. Have spent the last 11 years developing the fine art of silk screen illustration, watercolor, drawing and sewing. Love working in my grape vineyard and canning jelly, but chickens are my very favorite animal. Fred and I both like to work on our genealogy research projects, visiting graveyards, and historical societies. I also love to visit New Orleans, LA where my oldest daughter, Annie lives and works. I also enjoy spending time in Baltimore, MD with my youngest daughter Marie and her husband, Dr. Stelios Vantelas.