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By Lindsay, on November 24th, 2011 Click on photos to expand Happy Thanksgiving!!
Today is my favorite holiday all year – not surprising that I look forward to a holiday focused on food, huh? I LOVE the traditional Thanksgiving dinner, but before you dive head first into a plate of brown-ish, carb-y, gravy-soaked dinner, consider a colorful “pre-game” salad. This one comes together in a jiffy after the beets are roasted (which you could do a day or so ahead of time) and is jam-packed . . . → Read More: Pre-Thanksgiving Light Lunch: Peach and Roasted Beet Salad
By Lindsay, on September 7th, 2011 Click on photos to expand
44 quarts of whole tomatoes and 18 quarts of Bloody Mary mix later, I’m trying to remember how we got ourselves into this.
I think the conversation went something like this…
Lindsay: How many pounds of tomatoes should we do this year?
Erik: Hmmm…how many did we do last year?
Lindsay: About 30.
Erik: Well, we need to at least twice that many!
Please note that Erik was living it up in the Hamptons . . . → Read More: How to Can Whole Tomatoes
By Lindsay, on August 18th, 2011 Click on photos to expand
Last Saturday was National Can-It-Forward Day, a day to spread the fun and value of home canning. Erik and I had our own little party and taught two of our friends the art and science. There was gabbing, a few glasses of wine, and plenty of boiling water. This was the first time I had every canned with people and it was a blast!! A lot of canning is sitting around waiting for the . . . → Read More: Can-It-Forward Recap
By Lindsay, on July 27th, 2011 Click on photos to expand
Quick! Run to the market immediately and buy sour cherries before they’re gone!! Tell your boss it’s a family emergency. These cherries aren’t the kind of fruit that tempt you to nibble them straight out of the basket, but if you add a little sugar and some time, magic happens. They turn into the most beautiful ruby marbles that are perfect wrapped in a pie crust or piled next to a slice of pound . . . → Read More: How to Can Sour Cherry Preserves (Pie Filling)
By Lindsay, on June 23rd, 2011 Click on photos to expand If you’ve been wanting to try your hand at canning, but don’t know where to start, give this one a try. There’s very little work and you end up with a really versatile product.
I didn’t really plan well last year and ended up making a lot of jams, jellies, and fruit butters, which we don’t eat very often. People are super happy to get them as gifts, though, so it made Christmas and . . . → Read More: Strawberries in Syrup Saved for Winter
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