Jalapeños, sweet peppers, green beans and Asian yard-long beans.
Plus two loaves of zucchini-walnut bread with cinnamon, ginger and clove, and two zucchini-sunflower seed breads about to hit the oven.
Oh . . . and I made this amazing garden-inspired celery and onion marinade/sauce for the pork ribs this evening. Yummylicious.
8 comments:
silly lady - EVERYTHING you make sounds terribly yummylicious to me!
Did Ryan tell you that he finally has 3 tomatoes - he is such a proud papa!
mmm, delish ... fall is coming!
Looks goooooooD!
i can smell the bread baking!!! :)
Annie . . . could you also smell the dog eating the bread? Like almost two loaves?
I would probably do the same thing if I was the dog. What? No one is looking? Nomnomnom...
And I can open jars too... lol.
Really, it all looks and reads so delicious.
wow, how long will it keep?
colors are beautiful
Thanks Stella. *These* pickles are processed for keeping and - in essence - will keep for years, though they never "last" in the pantry that long!
The brine "pickles" also and those, being a natural fermentation process, keep in cold storage for several months, but they will continue fermenting and so this type of pickle will eventually become less-than-palatable, though still food-worthy if need be.
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