Pucker up
August 29, 2012
It’s almost time. I’ve been waiting all summer for the run to the farm stand to pick up my cucumbers and make a batch of crock dills. I had never made pickles before last summer when I got hold of a recipe that a family friend uses and everyone raves about. I commandeered a 3 gallon stoneware crock, gathered my ingredients and in no time…literally 4 days…I had quarts of fresh dills that were second to none. It’s always gratifying when a plan comes together but when the jars started disappearing and friends were asking for pickles or the recipe well into the winter, well, that recipe is a keeper.
I can’t hold out…
January 16, 2012
any longer. I was gifted this holiday with a HUGE basket of homemade preserves, salsas and sauces, each one looking like a jewel as the sun shot through each jar. These are not your grandma’s canned goods…no way. Modern combinations like Blueberry Lime Jam, Raspberry Mango Jam …and my personal favorite…Ginger Pear Marmalade, will have you running for a spoon.
With goat cheese on an artisan bread, spread over pancakes or eaten directly from the jar…all are winners. I’m a lucky lucky boy. Thanks L.
The recipes were extracted from the Ball Complete Book of Home Preserving…it can’t get more simple and classic than that. 
simplequietmodern 