Announcing the Paper & Pear Etsy Store

Announcing the Paper & Pear Etsy Store

I am very excited to announce that I’ve officially launched the Paper & Pear Etsy store. There you’ll find a variety of my handcrafted goods available for purchase. I love sharing DIYs and recipes on this blog, and I will continue to do so, but I also know some goods don’t lend themselves well to making just one or two (hello, lip balm!) And not everyone wants to make things themselves. Esty provides an easy way for me to share my passion for crafting and make some extra cash along the way.

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Autumn Spiced Apple Bread

Autumn Spiced Apple Bread

It’s apple season folks! I am a big fan of apples—fresh, baked, and even mixed into mustard—I like it all. This fall I’ve been particularly fond of SweeTango apples. They’re a cross between a Honeycrisp and a Zestar and have a delicious sweet crunch. Here’s a recipe for a not-too-sweet spiced quick bread…

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Introducing Paper & Pear

Introducing Paper & Pear

Friends, I’m very excited to announce that kimnegaard.com has been officially renamed and relaunched as Paper & Pear. It’s been almost a year since I started work on this blog and it’s been a blast seeing it come to life. My content has grown to reflect the wide range of homemade endeavors that bring me joy, and my audience has grown with it…

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Downloadable Labels for Homemade Tomato Sauce

Downloadable Labels for Homemade Tomato Sauce

This spring I put in 18 tomato plants. For a girl who doesn’t like tomatoes, that’s a lot. My plan was to can them and enjoy home-grown goodness all winter long. I love tomatoes in salsa, soup, chili, and a host of other cooked dishes. I also love designing labels. This week, enough tomatoes finally ripened to make my first batch of sauce. I decided this was a great time to make some new sauce labels and share them with like-minded canning enthusiasts…

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Sweet Heat Pickled Jalapeños

Sweet Heat Pickled Jalapeños

After the success with the pickled banana peppers, and with the abundance of peppers in season, I decided more pepper pickling was in order. Inspired by candied jalepeños I’d once had on a pub burger, I opted to try a sweet-hot blend instead of pure zesty heat. I would call these “sweet”, not “candied”, but they are delicious and definitely won Josh’s seal of approval.  Try them on burgers in place of dill pickles, or do like us, and eat them right out of the jar!

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Creamy Pesto Dip & Spread

Creamy Pesto Dip & Spread

Last night was pesto night and I needed something to share at the office potluck today. Clearly, a simple pesto dip with a baguette was my go-to. Even more fitting, the theme of the potluck was appetizers. After making this for the first time, I can now say it will be one of my summer go-to’s. Basil season is in full swing. Here’s a great way to enjoy it.

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Italian Basil Pesto

Italian Basil Pesto

Yesterday was Pesto Night! After sending Josh an email with the aforementioned subject line, I was listening to one of my favorite audiobooks for the second time: Barabra Kingsolver’s, Animal Vegetable Miracle. On my drive home, I came to the chapter proclaiming that August (as opposed to January) was the time to be thinking about pesto. Clearly, it was meant to be pesto night…

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Pickled Banana Peppers

Pickled Banana Peppers

Let me just say that I love pickles! Ever since I was a kid. Dill pickles, spicy pickles, pickled onions… there’s just something about that zesty crunch. So when I came across a bounty of banana peppers at the farmer’s market, I decided to try my hand at pickling them myself. We love pickled banana peppers on sandwiches or with roast beef…

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Squash Blossom Quesadillas

Squash Blossom Quesadillas

This summer I planted about 20 squash plants of varying cultivars. So far my yield of squash has been unimpressive, but they have given me lots of lovely yellow squash blossoms. I recently heard about eating these beautiful flowers and thought it would be fun to try. Although squash isn’t necessarily the first thing that comes to mind when you think of Mexican food, it’s actually quite common in traditional Mexican cuisine and both the flowers and fruits are used. With that in mind, I decided to cook them in a simple quesadilla with jalapeño cheese and fresh cilantro. 

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