Oh man this is good stuff. A few years ago, my top appetizer-to-toss-together
was goat cheese, red pepper jelly and quickly sauteed Greek pita (the slightly thicker variety—not the pita pockets). I would give the pitas a quick visit in the skillet with some olive oil and Italian herbs, then cut them into wedges. It was always, always a hit and the jar of red pepper jelly would be inhaled
I am loving canning, jarring, preserving. Not only do I love all the yummy flavors, and so many recipe options (pickling, chutneys, relishes, jams, jellies, salsas… yikes!), but I love knowing how to CAN. You don’t have to know about acid/ph levels and pectins and ratios to be a home canner—but I like learning. So.
Canning beckons me to become acutely aware of ‘seasonal’ foods. It used to… [more]
I do love jars.
Its a fact. I put candles in them, use them to shake up my salad dressings, to keep leftovers in my fridge, to freeze grandma’s strawberry jam and more. They are so useful and a brilliant alternative to Tupperware. Recycled jars
make great pencil holders, make iced tea somehow more authentic and with a little wire and creativity: can stand in as lanterns in your backyard.… [more]
“You do the hokey-pokey and you shake it all around— that’s what it’s all about!” Who danced to this wearing roller-skates? If you are going to shake it all around in your kitchen, by all means turn up the music (probably skip the wheeled shoes, though; no doubt bruises today would take longer to heal than when you and I were 12).
Cooking smarter is a mantra with me, and… [more]