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Keeping it classy with a wine jelly recipe from 1896

This may sound extravagant, but this wine jelly recipe published in 1896 was originally intended for those with very little appetite or who had difficulty keeping more substantial foods down. Wine jelly is tasty on top of toast, biscuits, roast beef, turkey, spooned from shot glasses, squeezed from paper cups, and licked from spoons. It's not overly sweet, and it keeps in the fridge for months. It's simple to make, but will take some planning…

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Check out what Meagan Moore is making with reclaimed paper from the backs of old books

Our sponsor Meagan Moore's new series is called "endpapers," because each drawing could be the last page of a story. As she puts it, "It's up to you to decide what came before." The original pieces are drawn and typed on blank, reclaimed paper from the backs of old books. (It just keeps getting more and more awesome, right?) Homies, you have no idea how awesome it can get. Come take a peek, pick your faves, and then take advantage of her special upgrades just for us Homies!

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The most awesome chilli jam recipe

I make this every year for cheap-but-wonderful Christmas presents for family and friends. And I always make sure that there is enough made so that I can keep at least six jars for myself. This is brilliant on cheese sandwiches, in a chili, or to pep up some chicken wings.