Last week in Chicago went about as well as it possibly could. I taught a bunch of classes, did three TV segments, and caught up with some dear friends. I got home to Philadelphia on Friday evening, dashed up to New York yesterday, and spent all of today doing not much of anything beyond taking a walk around the city with Scott (it was a beautiful day). Tomorrow when it’s off to New England for four nights of classes, demos, and signings. Now, links!
- Erin has been busy lately, making a tasty looking dill pickle relish and some luscious mint blue butter.
- Or, how about some bread and butter pickles?
- Spicy pickled watermelon rind for the fridge. Yes, please.
- Watermelon hard cider. This one needs to age, so make it now for next summer!
- Peach sriracha butter. Peach ketchup. So peachy!
- The weather is cooling down a little, so turn on the oven and bake up a batch of whole wheat lavash.
- Jam-filled crostata!
- Packing the pantry with pickles!
- Tomato base made in a slow cooker.
- Concord grape jelly and wild blackberry preserves.
Last week, I wrote a series of posts for The Kitchn about preserving tomatoes. Check ’em out!
- Picking the best tomatoes for canning
- A revamped recipe for homemade rotel-style tomatoes
- Tips for making small batches of tomato sauce
- How to make and can tomato paste
- My favorite ways for using up your homemade tomato preserves
Thanks to everyone who took the time to enter the Anolon giveaway last week! The winner is #371/Deborah. She said, “We have an old, large enameled Dutch oven found at a flea market that gets heavy rotation for jam-making, roasting veggie, making stock, you name it. I love that it shows its age, but still does the job beautifully.” Here’s hoping you like your new cookware, Deborah!