Wednesday, July 27, 2016
In a heavy pot, combine 2 cups of white vinegar, 2 cups of cider vinegar, 2 cups of sugar and 2 T. of sea salt. Add 1 tsp. whole black peppercorns and 1 tsp. whole fennel seeds. Bring this to a boil and let it simmer until the sugar and salt are dissolved. Layer thinly sliced carrots and fennel in a jar with some of the fennel fronds. Boil a dozen eggs, peel and add them to another jar with more fennel fronds. After the brine has cooled a while, ladle it over the vegetables and eggs and refrigerate for a week before eating. Shake the jar occasionally during that week.
PS....I was so busy today that I forgot to post this until very late. Sorry!
Tuesday, July 26, 2016
Monday, July 25, 2016
|You need to use a good sturdy bread like a ciabatta or a baguette.|
You can find the step by step directions here:
|I slice the tomatoes and place them on paper towels and sprinkle them with sea salt.|
|Then place them on top and add some anchovies if you are an anchovy fan. I left them off because though The Blog Tech loves them, not everyone does.|
Sunday, July 24, 2016
|In the midst of this killer heatwave, we are trying to stay cool and distract ourselves any way we can. A car trip with A/C makes for a good escape. We headed to Amish country. This has been perfect weather for making hay.|
|We spy our first buggy. I can't imagine how hot they are. It's in the upper 90's.|
|A trusty steed.|
|Pulling a buggy and trailer.|
|It always cracks me up seeing last years corn growing through this years crop rotation, soy beans.|
Friday, July 22, 2016
|I sure make a lot of beans and rice around here. Each time I try to make them a bit different by varying the type of beans and the spices. Beans and rice are addictive. You really miss them once you get used to eating them.|
Thursday, July 21, 2016
Wednesday, July 20, 2016
in olive oil with basil and tomatoes.