Last week was the first since March when I didn’t have a book events to do. It was singularly amazing. I made dinner every night and made serious progress in shifting some of the clutter that has built up in the corners around my desk. We even managed to have a few friends over for a little soup potluck earlier tonight. It was nice to experience normal life again.
My time at home is short lived, though. I head for Austin, TX on Tuesday to meet my increasingly alert new nephew and celebrate nephew number one’s third birthday. Now, links!
- Are you a fermenter? If so, you know that ferments do best if they are fully covered in brine. Here are some excellent ways to ensure your veg stays submerged.
- Pear vanilla shrub. Being that this is one of my favorite flavor combinations, I’m a little abashed that I didn’t think of this one first!
- Slow cooker harvest butter! Made with apples, pears, and pumpkin. Probably not safe for canning, but awfully good for the freezer.
- This banana bread, with it’s crust of pepitas, looks like everything I want in a quick, sweet bread. I’m also itching for a copy of the book from which it is adapted.
- Towards the end of this post, there is a little narrative recipe for how to easily use a quart of pie filling, should you have some languishing in your pantry.
- Did you know that there are laws in Germany regarding jam names and the amounts of fruit they must contain? There’s also a bonus recipe for baked apple jam in that post, though I might call it a conserve, thanks to the inclusion of dried fruit and nuts. The names of various preserves are so complex!
- How one farmer approaches seed saving. Even though I don’t garden, I find this sort of thing fascinating.
- Cider bourbon jam cocktails.
- How to crack a walnut.
- A Kickstarter for a sleek, modern fermenting crock.
The winner of last week’s A Kitchen Box giveaway is #91/Michelle in VA. If you didn’t win and are still curious about these kitchen-themed subscription boxes, don’t forget that they’re offering all Food in Jars readers $10 off the first month of any new AKB Subscription, along with a free Mini Box (while their limited stash lasts). If you want in on the deal, use the code ‘foodinjars’ in the coupon field at check-out.