The following exchange occurred over dinner:
Me: I’ve been eating pickles and jam all afternoon.
Lauren: That’s so gross.
Well not TOGETHER Lauren. It’s just that when I got home I said: “Ooooh pickles!” And I opened the garden pickles I made the other day and really enjoyed that zingy punch of vinegar, garlic, and Thyme via carrot, celery or fennel. Challenges include: fishing carrot, celery, or fennel out of the jar AND picking out threads of Thyme that come along for the ride. All in all, though, this was a good thing to make. I like the idea of cooking things that last in perpetuity (<--gratuitous legal term!). Most things I make spoil and go uneaten. These pickles will last til Armageddon, when Ben Affleck will break through my roof and spoonfeed pickles to Liv Tyler---surviving on their well-preserved nutrition and flavor. Except I forgot to sterilize the jars, so they'll die of botchulism. Sorry Ben and Liv! And as for the jam, I've been eating the reject Jam--the one that got burned--and it is SO delicious it is not even funny. At first you're like: "Whoah? What kind of flavor is that?" Because you're not used to apricots and nectarines and ginger all mixed up together. But it's like discovering a new country full of people you really really like. And I've been slurping up reject jam all day. I just slurped some up now. It's--apologies to Bette Midler--the epitome of divine. I am quite glad I made it.
1 thought on “How Everything Tastes”
This has nothing to do with Food..
I read the article in the AJC and thought you could lead us in the right direction from your experience and background…..
My husband is ARCHITECT…does great cartooning.. wants to learn about cartooning for childrens books or possibly getting with a publisher.
If you have any information on how to start this process, please advise.\
He is very good…. artist
Wants this to be his Retirement gig…
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