One of my jars lost its bottom, but I had packed it so tightly that all the cucumbers stayed in place. I don't know if that's a good thing or not, but it did make it a bit easier to clean up. So, we have 5 new quarts of pickles today.Then....did I mention I planted NINE jalapeño plants? Really, I thought I would have tomatilloes by now to be using up some of the jalapenos, so it seemed like a good idea at the time (as does so much of what I do). Well, now I have scads of peppers and nothing to add them to, so I pickled one pound of them--which incidentally, is a lot of peppers.
and we now have 4 more jars of pickled jalapenos. 
What we're going to do with them is another matter.So, to summarize my morning:
After swimming a few laps at the gym, I was feeling refreshed an invigorated enough to tackle
Have I mentioned that I've been obsessed with Julia Child since I saw the movie "Julie & Julia?" Not enough to make the bizarre aspic things or to make a sauce with 3/4 of a pound of butter, but enough to decide at 5:30 to try her cornmeal pizza crust for dinner.The good side is, she has you make it in the food processor.
The bad news is....it needs to spend about two hours rising. Luckily, we had LEGAL chocolate martinis on hand:
This is Andy's homemade chocolate liqueur (after about half evaporated in the "straining" process) mixed with vodka, and it's quite fabulous. So....whether the pizza is good or not is about to be completely irrelevant.Stay tuned for tomorrow's exciting episode: PIZZA FOR BREAKFAST! And.....
SALSA!!!!!!!!!!!!!!!!!!!!!!!!!
2 comments:
You guys must love pickles.
You could always freeze some of your jalapenos until the tomatillos are ready. I got a big bag of frozen whole hot peppers from a friend who was moving and we use them in cooking and salsa all the time.
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