Pickled Jalapeños, Or How to Use Many Jars

Did I mention before I have a jar hoarding problem? I have a jar hoarding problem. Fortunately, I also have a jam and pickling problem, and a giving jams and pickles away problem, so things generally even out. The jar count for the last few months has been this: Pineapple marmalade: 3 8-oz jars Pineapple…

The Empty Jar Dilemma

I am a jar hoarding addict. Faced with an empty jar, I can never, ever abandon it to the terrifying fate of the recycling bin. It has to be saved. Which leaves me with a large box of jars in every closet, another in the spidery garage. And with far too many possibilities of what…

Sebo y Manteca de Res – Suet and Tallow

While lard has enjoyed a revival in the last few years in this country (Praise the Lard t-shirt, anyone?), rendered beef fat, or tallow, remains mostly in obscurity. Unless you’re really into grass fed lip and body balms. I blame poor marketing. Suet, or sebo in Spanish, the large fat deposits near the kidneys, is…

Ingredients: Patience and Time

I should never be mistaken for a patient person. I make an effort to appear to be one, yet I know, many a time, I fail at this completely. I say this with some degree of apologies. I have no patience for people that walk slowly, or cannot make an informed decision within 3 nanoseconds….

Picking and Preserving Sour Cherries – Malta Ridge Orchard & Gardens

Picking fresh sour cherries on a beautiful morning in Saratoga County, New York, should be incentive enough to get out, but throw in cider donuts, free range eggs and local milk in an old-fashioned glass bottle, and the day becomes impossible to resist. Minutes away from my home, Malta Ridge Orchard & Gardens, owned by…