Friday Fare: 9/6/19

My children are back in school.  Thank you Lord.

Prior to returning to school, my kids had a couple extra days off.  As I am the more permissive parent, they played too many video games, ate way too much crappy food (we found something at Chuck E Cheese called “unicorn churros” and it was about as disgustingly delightful as it sounds), but all and all had a great time.  I took some time off and ended up going on a canning and pickling binge.  I’ve said this before – canning, baking, making jam – it makes me feel closer to my grandmas.  It makes me feel like I’m honoring their memories by bringing back some slow foods and taking the time to subject endless glass jars to water baths and cheering when I hear the snick of a properly sealed jar. (Or, let’s be honest, I freaking love eating pickles and sometimes I find myself wondering – can I pickle that?  And lo and behold, most of the time I can and it’s wonderful.)

These are the recipes I’ve been using this summer to preserve the bounty that I’ve stolen out of my mom’s garden (and off of my aunt’s apple tree):

Easy Fridge Dills – Smitten Kitchen is my absolute go-to for almost every recipe.  Deb Perelman is a domestic freaking goddess.

Pickled Cherry Tomatoes – This was a total pipe dream, but The Kitchn made it happen.

– Refrigerator Sweet Pickles – My mom sent me this recipe via text in a picture she took of a note that one of her friends gave her.  <– That’s when you know a recipe is legit.  What’s funny is that I’m really the only person in my family who eats sweet pickles, so those six cups of thinly sliced cukes?  Those are allllllll mine.

Spicy Pickled Green Beans – I made a couple jars of these and made one that I did not process in a water bath.  My friends and I launched into that jar and man … good stuff.  Makes me think that the properly canned version is going to be uh-maz-ing.

Homemade Cinnamon Applesauce – made it for my kids.  They didn’t like it.  Le sigh.  Anyway … made it according to recipe, blitzed it using an immersion blender and then processed in a water bath for 20 minutes.

Salsa – This has been my go-to recipe for 5+ years.  But pro tip … seed your jalapeno peppers (or any peppers) using gloves.  Otherwise, the oils from the damn peppers will burn the sh*t out of your hands.  (You’d have thought I’d have learned that lesson many years ago, but no – I’m a freaking idiot.)


Listening: Joyann Parker … you’re welcome.  She’s a Twin Cities-based blues musician and I sincerely hope that she hits it big in the somewhat near future.  This VOICE.


Reading:  Finished Glensheen’s Daughter by Sharon Darby Hendry.

Writing Life:  The kids are back in school.  I’m hoping that this means a little bit more time in my future for creative work. 🙂

– Shelley


What is Friday Fare? As a recap, on Fridays I post link love to the various bits of arcane shiz I discover on the Interwebs.  I liken it to a glimpse into my mind, but without the 80s song lyrics or mental cobwebs.

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