I’ve been on a pickling kick this summer and in fact, I’ve pickled more food this year than ever. It started with these preserved lemons and moved on to sweet pickles, sour pickles, blackberries and I even have a jar of brandied cherries tucked away; jams and jellies are also stacked in the pantry and I may even try my hand at a bit of sauerkraut this fall.
Musical pairing – I’m on Fire by Bruce Springsteen
Pssst . . . not to be the bearer of bad news but (deep breath) . . . . Thanksgiving is less than two weeks away. I don’t know about you, but this time of year gets super busy in our house and since we love hosting Thanksgiving, I look for recipes that can be made a day or two ahead or things I can make ahead and freeze – like these Jalapeno-Cheddar scones. I made these for last year’s Thanksgiving dinner and there wasn’t a single crumb left . . . not a creature was stirring, not even a . . . oh wait . . . wrong holiday . . .
Musical pairing – Bang Bang by David Sanborn
Well here we are, 4th of July weekend . . . also the end of the week and you’re either having guests for the holiday or you’ve been invited to someone’s party. And you’re supposed to bring something to share . . . problem is you just don’t have the energy to flip through magazines or that binder of recipes tucked away in a kitchen drawer to find something to make. Sound familiar? You’re not alone. In fact, this is me right now. So here’s what I’m making – this super delicious, cool and refreshing Watermelon Salad with Jalapeno and Lime . . .