Wednesday, September 9, 2009
HOT PICKLE
everyone wants my hot pickle. Here is the basic idea for the brine:
11/4 cup vinegar (5% acidity white vinegar), 2 cups of water, 2tbps
sugar, 3tbps kosher salt, 2tbps corriander. Fill a clean jar with
cucumbers (you can also do blanched carrots, green beans, or
asparagus), 6 garlic cloves, 2 hot chili peppers (orange makes your
jar look nice), and a big handful of dill. The brine recipe makes 2
jars worth. 24 hours and you will have yummy hot pickle. Impress
your friends.
Garden Spoils
with copious tomatoes, baseball-bat sized summer squash, cucumbers,
green beans, radishes, peppers, and loads of herbs. We spent the
Monday of labor day weekend pickling some of our produce. I love
gardening in our neighborhood, because everyone loves to show off
their plot, trade secrets and starts, and share our results. Super
fun. I have a flat of seedlings that I started myself, and am looking
forward to a fall/winter garden that I will have taken cradle to grave.
Cupcakes!
Indian food, cupcakes, cocktails, and dahlias. Alison made everything
happen perfectly. Lovely.
Parrot at the BBQ
party. We fed him figs and watermelon, so it was a good move on his
part to drop in. We tried to catch him (we figured out that he
belonged to a neighbor) but he said "live free or die". He looked
well fed and was very pretty.
Monday, September 7, 2009
Stacey comes to Seattle!
Seattle for a weekend visit. She is a landscape architect, so we
stole an hour to go to the Olympic Sculpture Park. She was geeking
out on the design of the gutter system and the grading. It was a
perfect (coffee-in-hand) Seattle morning.
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