Notes in the Margins

Photo: Stone Soup Farm

Last week we got cucumber and dill, so I made pickles, which are crunchy and salty and delicious and ALSO are sitting prettily in my fridge in clear brine instead of questionable electric green pickle juice. You can find the recipe I used here. 

This week there was cabbage and carrots, so I shredded it all up and made some coleslaw with mayo, mustard, balsamic vinegar, lime juice, and a smidge of sugar. I don’t even LIKE coleslaw (on account of it being generally disgusting and mayo-y), but this was PRETTY GOOD, friends. 

Also: mojitos! Thanks Tom. He even muddled the mint.

I remixed Ina’s PBJ Bars, swapping out the jelly for (dun dun dun) chocolate chips. I also used one less egg, on account of I was out of eggs. HOLY COW. They’re good. They’re amazing, actually. They’re just…really, really buttery. Were I to make ’em again I’d cut the butter back by like a third. Maybe half, although being a nitwit I’m not sure what that would do to the texture. Something to experiment with.

Cinnamon Pecan Special K: DELICIOUS. And two bucks at Stop and Shop this week. 

I think that’s it.  Tonight we’re off to Rockport (it’s our anniversary…wokka wokka wokka) so I’ll be back this weekend with pictures. I wanna find a carnival.