Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
This olive and almond tapenade is fantastic on crostini, crackers, crudite and pasta. It's earthy, salty and nutty.
A recipe based on one from Linda Ziedrich's The Joy of Jams, Jellies, and Other Sweet Preserves. Her recipe is for Damson plums and does not include cardamon.
An article from The Kitchn on ways to gussy-up your jars of jams and preserves with vintage hankies, pages from old catalogs and crocheted hot pads.
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