For my love, a few reminders to always keep it spicy! Jacob's goodie basket includes (1) table water crackers with cracked pepper - and a note that we'll pick something up at the Cheeseboard to spread on them; (2) dark chocolate bars infused with spices, one with chipotle, the other with chili and lime; (3) a spicy apple mustard, (4) rainbow peppercorns; (5) a box of organic candied ginger for a sweet and spicy treat; (6) chocolate-covered cinnamon sticks; (7) heart-shaped pasta with a note that I'll whip up some pasta arrabiata for him.
If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce
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