I’m probably
being a bit ambitious, but I’m still planning to get some preserving done this
spring/summer/fall even though I now have a little one who loves to be in my arms at all
times. To pump myself up, I bought a new cookbook, The Preservation Kitchen: The Craft of Making and Cooking with Pickles, Preserves, and Aigre-Doux.
It was
just what I needed for inspiration. Pickled cherry bomb peppers, milk jam (sort of like dulce de leche), pressed eggplant in olive oil...so many good recipes!
I
won’t be tackling anything too crazy, but I am hoping to at least add a couple
of new pickles or preserves into my repertoire and my pantry.
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