1. See that? That’s maybe my new favorite picture. Maura and Basil are both totally convinced that he’s a lapdog, and apparently they’re just going to keep doing that until I believe them. Hilarious. You should also know that this picture was taken in a brief pause in their desperate wiggling, Basil attempting to lick [...]
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Back over the summer, I went on a canning binge. I canned salsas and jams, pickled cauliflower and onions, and also did a few jars of roasted peppers. I’d never done them before, so I was sort of worried–I love roasted peppers, and we go through jar upon jar of them, but there are a [...] Part of the massive canning spree a few weeks ago was putting up about nine pints of salsa. Really mild salsa, since Maura is still resistant to things that she feels are “too spicy”, but salsa nonetheless. I know I mentioned that a few weeks ago, we went apple picking. At the same farm, they had pick-your-own raspberries. Initially, we were picking three pints. Just three–only three. Who needs more than three pints of raspberries? I’m not a vegan. I realize that a year or two back, vegan cupcakes allegedly took over the world, but that seems to have died down, and I have to admit that I never got around to trying said cupcakes. I tell you this not to establish some sort of anti-vegan bias (there isn’t one) [...] A while back, I posted about making peach-poblano jam and said that I’d post the cherry-vanilla jam soon. Soon is now! Jars of jam all finished up, and some of the cherry-vanilla jam in action–in a teacup with some Greek yogurt. I love jam on yogurt. First, important garden news. Two nights ago, Nick and I ate the stuff in the picture above for supper. Thumb-sized baby carrots! A tomato that looks somewhat pallid in the picture but was, in fact, both perfectly ripe and delicious. Today I took another tomato off the same plant (a Better Bush, for those of [...] A week or two back, someone on Metafilter asked what people’s power ingredients were–what do you add to your cooking that makes it amazing? |
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