This month’s Food in Jars Mastery Challenge was all about using fermentation to preserve food. Despite the health benefits provided by fermented foods, I have never really been a fan. At least I wasn’t a fan until I realized that both sour dough bread and yogurt rely on fermentation to develop their unique flavors. And then my neighbour gifted me with a jug of milk that would go bad before she returned from her travels. Clearly the universe was telling me to make yogurt. Continue reading
You can’t evoke great spirits and eat plums at the same time.
George William Russell
This month’s challenge was quick pickles.
I like red cabbage so I thought I would give this recipe a try. It was a tasty and attractive addition to our Easter meal. Continue reading
The cold and wet weather of February cries out for a hot bowl of soup. This is how I made a soup base for this month’s canning mastery challenge.
Do you have a kinder, more adaptable friend in the food world than soup? Who soothes you when you are ill? Who refuses to leave you when you are impoverished and stretches its resources to give a hearty sustenance and cheer? … Soup does its loyal best, no matter what undignified conditions are imposed upon it. You don’t catch steak hanging around when you’re poor and sick, do you?
Judith Martin (Miss Manners)