Incredible Christmas cookies and Aunt Mary Appler, a little story
She was a woman of style and grace. Picture in your mind a black and white photograph from the 40s or 50s of the quintessential housewife with house guests. Always meticulously dressed, always ready to offer a cocktail or cup of coffee with appropriate appetizers. Read more
Cottage pie? We always called them Sheperd’s pie but that wasn’t really what they were. They were Cottage Pies and there is a distinct and singular difference. A shepherd’s pie is made with lamb while a cottage pie is made with beef or pork…or a combination of the two. It can also have lamb but it would Read more
Ages ago my uncle Bob made fermented dill pickles. He had this giant ceramic crock which he would fill with garlic, dill, mustard seed, coriander, small cucumbers that were quartered length-wise, and then covered in brine. He’d put a plate over the whole shebang to hold it all underwater and in a few weeks we’d be eating dill pickles. Best darn pickle I’ve ever had.
Uncle Bob’s dill pickles had a pretty hefty garlic kick. He loved the stuff and used it generously as he did with the umbels of dill. (Did you like that word? Umbel? Take a minute to learn something new and look it up.) I don’t know how much garlic and dill he used, they were the main flavors, but he always managed to use the perfect amount.
You can be eating fresh dill pickles in a few weeks. It’s incredibly easy and fast. In less than 15 minutes you can make your own dill pickles, honestly.