22 September 2011

I made 'em again

I pickled.  I pickled carrots and green beans.  I don't have the proper pickling stuff....so I improvise!  I have tongs, I have a deep pot and I have old pickle jars (yes, I see the irony).

I haven't eaten dinner yet, I wanted to make pickles and I had a late snack, no worries though, 'bout to heat up left overs and poach an egg. 

Pickles.  Here's what I did:
6-8 medium carrots, cut into spears
a good handful of green beans, ends cut off
1 1/4 C white vinegar
1 1/4 C filtered water
1/2 T kosher salt

about a palmful of:
crushed bay leaves
yellow mustard seeds
whole black peppercorn
coriander seeds
fennel (much less than a handful)
red pepper flakes
magic spice - if I could tell you what's in this, I would...but I don't know

Put everything in a pot, bring it to a boil.  MEANWHILE, put the chopped veggies in your sanitized jar let it hang out.  When the mixture comes to a boil spoon over the veggies, leave yourself 1/2 inch head space.  Put your lid on, tight. Then fill your big pot with water again, bring it to a boil, place your jar of veggies into this boiling liquid, let boil for 5 - 15 minutes. Use tongs to remove the jar, place it on a flat surface and DO NOT TOUCH it for until tomorrow.  Then when the jar is cool, push on the lid a little, if there is give and it makes a popping noise, you can't put these on your shelf, they have to go in the fridge.  They'll still be good and will keep for about a month.  If your lid has no give, you've done it!  You can put these babies on your shelf for up to 6 months (I think...any other picklers out there disagree with me?) If you can't wait to eat your creation - I understand - just give them like 3-4 days before you pop 'em open.
my picture is so small. :( Enjoy!

19 September 2011


Where'd I go!? Sorry.  Busy is busy is busy is busy. (I'm sure some of you have eagerly been anticipating this return of sorts. :) ) Ugh. Sorry.  Not much to say about it, I've been making things and eating things and watching things and thinking things and shooting things.

A friend sent this to me, so I thought I'd share.  And, I'm going to pickle some carrots and green beans later, maybe I will fill you in on the process. :)

02 September 2011

10 Days

I've been asked to compile meals for 10 nights for a family of 6, I was given a binder FULL of delicious recipes. I love it. I love the organization aspect of the whole thing.  And when have I ever denied loving food?!

While I am excited about this, it's organizing someone else's life - not mine.  I keep coming back to what exactly is it that I want and how do I want it.  And the answer never ceases to be difficult to muster up all I know is that I have to keep moving forward, one foot in front of the other.  And maybe, like I always try to do when I am seeking something from someone else and they can't seem to find an answer, ask it a different way.  Come at this whole thing from a different angle.  We shall see.

On another note, I think I've eaten more corn this summer than I've ever eaten in a summer!  I love corn. :)


01 September 2011

the return - of sorts

I made this the other night.

It was so good. AND so simple.  Boil salted water, throw in your pasta (I almost got bucatini but opted for these guys).  After you've put the pasta in the water, start the sauce.  Melt some butter in a pan, throw in a few spoonfuls of capers, add chili flakes, saute for a bit.  Then squeeze half a lemon into this, add some parmesan cheese, stir, stir, stir.  Get yourself a cupful of that pasta water, be careful not to burn yourself!  Add it bit by bit to the sauce - not all of it yet.  When your pasta is al dente, drain, then put the pasta directly into the pan with the sauce to coat.  Add the reserve pasta water as you see fit, more parm as you see fit then when you feel (cooking it all about feeling and taste!) the pasta is coated and ready to go you are set to eat.  Dress with more parm if you want and some fresh parsley.

It was the best dinner I've had in a while.  I have a feeling that my fall is going to get really busy.  However, I am committed to this outlet so I will make the most of my return.
See you in a second.