Sorry we’ve been so busy around here and I’ve been neglecting the blog! Here are my excuses:
I started my new job, and it’s great.
It’s been a million fucking degrees here. (Obviously that’s an exaggeration, but it has been over 100 for a couple of days, so there hasn’t been much cooking going on in our kitchen.)
Luckily, Sean loves to grill, so we’ve made use of the BBQ.
Saturday we went to the Farmer’s Market and picked up some fresh local cod, a bunch of tomatoes and some blueberries and apricots. The fruit isn’t quite up to snuff yet, IMO, because it’s not super sweet quite yet. The tomatoes, on the other hand were amazing, and Sean made a delicious Caprese salad Saturday night, and some salsa for fish tacos for lunch on Sunday.
Last night Sean grilled some pork, corn and onions for dinner. It was delicious, but I was beat from the heat, and forgot to take pictures.
The only thing I made this weekend were pickles. I adore pickles, and have been meaning to try to make my own for some time, but never seemed to find the courage or the gumption to do so. This recipe made it seem easy, so we picked up the supplies, and made our own pickles.
I have been on a mission lately to make things from scratch, and seem to find that most recipes I try are super simple, and take almost no time to mix up, but do require some patience to wait for things to cook, or cure, or rise, or roast. It’s pretty incredible, and really satisfying to make your own bread (which I also did this weekend, and I swear I’ll get to that recipe soon,) pickles, etc. My next project: jam. After that: kimchi. I’m going to clean out our super creepy basement, home to a thousand spider ghosts, and make room for jars of STUFF. (Especially because kimchi stinks, and I don’t want it in the house.)
Anyway, the pickles take just a few days to ferment, and then they should be ready to eat. I’ll let you know how they turned out, but here’s what they look like so far.
It took about an hour to make the pickles, but most of that time was spent waiting for water to boil. The only real work was washing and slicing cucumbers, and smashing a few cloves of garlic. Easy as pie.
I can’t wait to try them!
Needless to say, there was also a lot of beer consumed this weekend, just like every other weekend at our house, but we didn’t make it to the Paso Robles Wine Festival. It was too hot outside, I had to leave for work halfway through it, and to be honest, red wine tastes pretty naff when it’s 104 outside. (We did open a few bottles of white and rose this weekend though, and they were cool, refreshing and just right.)
Hope you all had a good weekend!