Another batch of Bread & Butter pickles made today. Hard to believe that two pounds of cucumbers can distill into five half-pints of pickles, including a whole onion, but it is so. I’m grateful for other people’s ideas, in particular what they think of to do with food. I would not have thought to invent Bread & Butter pickles, and now that I think about it, I don’t even understand why they’re named that: there’s no bread or butter, there is a lot of vinegar and sugar, and a few tablespoons of spices.
- 1 tablespoon mustard seeds
- 1 teaspoon crushed red pepper flakes
- 3/4 teaspoon celery seeds
- 1 inch cinnamon stick
- 6 allspice berries plus a pinch of ground allspice
- 6 whole cloves plus a pinch of ground cloves
- 1/2 teaspoon ground turmeric
I had a few sweet peppers in the fridge, and needed a quick snack for ‘supper,’ so I looked up ‘stuffed sweet pepper recipes.’ I’m grateful as always for the technology that allows me to discover a world of recipes with a few taps. I adapted one I found, cut a Blot pepper into quarters, mashed some cream cheese, shredded Mexican cheese blend, and Italian-seasoning ground garlic, forked enough onto the pepper sections to cover them, and baked for twenty minutes at 450℉. So simple, so delicious! These are things I wouldn’t think of by myself, but with a little nudge from other people’s ideas, I can create my own version with whatever is on hand.
Little Wren was introduced to the big North Forty for the first time this evening, just as the sun was setting. She didn’t quite know what to make of or do with all that space. But she’s sleeping soundly now, after a busy day flirting with does, guarding the garden, making sure I’m okay any time I cough, dispensing random cuddles when she feels they’re needed, and trekking into evening. I’m so grateful for this little creature who came into my life, exactly what we each needed at exactly the right time.