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?
I'm a blogger and chef. My blog is primandprimal.wordpress.com. I live and work in Brooklyn, NY.
A recipe for a 90-day plum-infused liqueur.
Recipe for wine jelly with canning instructions.
The process by which the Dionysian fruits of the earth are transformed into formally perfect Apollonian objects had never been clearer to me. I’ll never look at a jar of Smucker’s the same again.
Recipe for membrillo paste, a chewy quince candy
Recipes for salsa verde, sauteed bluefish, baked plantain, and hot slaw.
I like it chunky and slathered liberally. This recipe gives you an excuse to eat quantities of it as an adult, guilt-free. I used hazelnut oil for my peanut butter, as that’s what I had in the house, but feel free to use whichever nut oil you fancy.
A recipe for root beer liquer, using three different root barks.
Having deposited a bucket’s worth of peaches with my parents, I decided to make chutney with what remained, and what a chutney it was.
A recipe for a sugarless, all-natural blackberry jam.
A recipe for pickled, curried, fermented cauliflower.
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