We make lunches daily, so snacks run out fast around here. Fruit leather is wonderful, but hard to keep in stock as the seasonal fruits keep changing. Rhubarb makes a great stop-gap, especially because it’s free for the picking from the backyard.
What do you pickle in the middle of winter? I want something fresh and bright, but not if the produce is shipped from 5000 miles away. Inspiration came in a bottle of home-brewed stout combined with onions, vinegar and spices. Viola. Winter pickles.
Bourbon barrel aged ginger rum is spicy and smooth with a smoky caramel finish. And while you don’t have to age it in a mini barrel (it tastes pretty darn good raw), the barrel aging makes the rum taste amazing.