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Tuesday, 12 November 2013

Pickles November 13, 2013

You know it didn't have to be pickles but pickles it was.  A day cutting, chopping, chatting, and sharing memories of similar times with other beloved women.  What could be better? 
It was the end of August and Sylvia, my mother-in-law and I shopped for the various vegetables and spices we'd need for our savory recipe for zucchini pickles.  The market was stocked with the needed vegetables and between there and the bulk food store, we had everything we needed.  

When we got home we did some baking first, using some of the zucchini for a cake.  Rick would be glad of that. The chemistry of food that allows something as bland as a zucchini to become a spicy concoction of deliciousness never ceases to amaze me.  

The pickles, though less spicy, are an interesting mix of time and seasonings.  The chopping becomes almost automatic as the peppers, cauliflower and cucumber succumb to the chef's knife.  Before you know it, hours have passed and vegetables are ready for the brine.

The best part?  You could say the tasty treats that we produced after a few hours together but you'd be wrong.  The best part is the time spent with someone you love, sharing insights and wisdom of life over a cooking and baking experience.  Two of my favorite things!

Marmalade might be next.

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