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?
For charcutepalooza's month of binding I made two terrines. One with chicken livers and the other with tuna. Then we enjoyed it with a pinkies up picnic pah-tay.
I had a little thought of combining sour cherries with chai flavors. I could almost taste it. I'm glad I gave it a try. I now have a new sour cherry recipe to add to my arsenal.
I wanted to try cucumbers in a way I've never seen them used. Sure I've pickled them, but I've never spread them on toast, until now. It's a very unusual jelly and a perfect way to use up that bumper crop of cukes.
