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It's a Long Way to Piccalilli: Day Two
Jan. 16th, 2011 12:23 pm( Day two of the piccalilli project )
Day one of the piccalilli project.
I've always been intrigued and pleased by the process of turning of a pile of gorgeous vegetables into something to eat.
I like knife work. I like putting things by. I like piccalilli, which makes baked beans something to live for toward the end of the winter. I think of it as Yankee salsa, salsa being one of the other things that makes beans something to live for. My favorite salsa is plain (!) fresh vine ripened tomatoes, sweet onion, cilantro, and just before serving, a squeeze of orange juice. Austere. Divine.
Update: Totally not austere (see aforementioned spices and sugar) and totally divine is the first two inches of the first jar broached. I had it with ricotta-stuffed hearts of celery, lots of cracked pepper, and the Grigson walnut bread for lunch. Yummo.
Day one of the piccalilli project.
I've always been intrigued and pleased by the process of turning of a pile of gorgeous vegetables into something to eat.
I like knife work. I like putting things by. I like piccalilli, which makes baked beans something to live for toward the end of the winter. I think of it as Yankee salsa, salsa being one of the other things that makes beans something to live for. My favorite salsa is plain (!) fresh vine ripened tomatoes, sweet onion, cilantro, and just before serving, a squeeze of orange juice. Austere. Divine.
Update: Totally not austere (see aforementioned spices and sugar) and totally divine is the first two inches of the first jar broached. I had it with ricotta-stuffed hearts of celery, lots of cracked pepper, and the Grigson walnut bread for lunch. Yummo.
