I nearly choked when I saw how many months have passed since I did one of Celia’s In My Kitchen Posts! Since this happens to be a long weekend in the US, I’m making time to do one this month.
In my kitchen this summer, is an egg plate that holds 6 deviled eggs. I loved the small version. Now Robert and I can have deviled eggs without having to make a whole dozen just to fill up the plate. (Yeah, I’m obsessive like that) I think it’s funny how the depressions in the photo have the optical illusion of being convex rather than concave.
I’ve been pickling up a storm this summer.
I hope we have enough to last us this winter. I’ve made Sweet Pickle Chips, Half Sours, Dill Pickles, Pickled Cauliflower, Pickled Beets, Pickle Relish.
When I was done pickling, I made jams.
Blueberry, Lemon and Thyme, Strawberry Basil Balsamic and Whole Fig and Lemon.
These two were also in the jam batch: Peach, Pepper with Ginger, and Mint Jelly. I used natural pectin by using grated apple peel.
While the canner was out, and to take advantage of 4 gallons of boiling water, I also threw together a batch of Heirloom Tomato Salsa, Homemade Ketchup, and Dijon Style Mustard and our own processed Horseradish.
The “PING!” of cooling jars seemed to be non-stop for several days.
Now I have to find somewhere to store all these jars!
I found this great bowl and sauce server in the cabbage Leaf patters by Majorca Ware; I just love it!
What’s happening in your kitchen?