Yanno what I love about cooking? Well, there’s always the fact that I get to eat what I’m cooking – but cooking also means I get to taste & tweak and adjust and make things just how I want them. Case in point: Sweet Tart Bread & Butter Pickles.
Sweet Tart Bread & Butter Pickles
This year, it seems I’m all about the tomato. We’ve been tomato crazy, and now have tons of tomatoes in various stages of ripening. If you’re in the same boat, this Smoky Chipotle Tomato Chutney is gonna be a perfect way to use up a glut of red ones.
Smoky Chipotle Tomato Chutney
In honor of the upcoming New Year’s (and to use up a bag of black eyed peas and a couple of ham hocks languishing in my freezer) I decided to make Black Eyed Peas. And there is no better accompaniment to Black Eyed Peas than a my home-made Chili Sauce.
Garden Chili Sauce – small batch, 4 pints
I probably have a pre-ordained destiny to be a “pickler.” That may not be a word, lol! See, my Grandma and my Mom used to make pickled beets (not huge amounts of “putting up” but a jar or two for the family.) So it just seemed “normal” to me to do a little pickling here and there. And since I love cooking, over the years, I’ve expanded my repertoire. That led me to come up with a “signature” Home Made Pickling Spice.
Homemade Pickling Spice
