Last week on a shoot, food stylist Brian Preston-Campbell brought in some homemade Concorde grape jelly. It was so good, I was tempted to swipe the jar. Author Bruce Weinstein, who I’m working with on a book right now for March 2009 publication, came to my rescue this week and gave me a jar of his own homemade jelly. In fact, he gave me some red plum jam too, but I’ll save that for next week. Breakfast this morning was just toasted bread with Bruce’s jelly. So perfect. Okay, I admit it… I went back for seconds, toasted up a bagel, and made a pb&j with some Smooth Operator from Peanut Butter & Co. At this rate, the jelly isn’t going to last me very long.