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Friday, August 29, 2008

MishMash of Pickles


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.

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8 comments:

  1. AnonymousAugust 29, 2008 at 7:44 PM

    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!

    ReplyDelete
  2. AnonymousAugust 29, 2008 at 8:38 PM

    mmm, delish ... fall is coming!

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  3. Silja ErgAugust 29, 2008 at 9:09 PM

    Looks goooooooD!

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  4. UnknownAugust 30, 2008 at 11:16 AM

    i can smell the bread baking!!! :)

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  5. rose AKA Walk in the Woods - she/herAugust 30, 2008 at 11:45 AM

    Annie . . . could you also smell the dog eating the bread? Like almost two loaves?

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  6. kittyismAugust 30, 2008 at 5:01 PM

    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.

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  7. Stella & SugarSeptember 1, 2008 at 11:04 PM

    wow, how long will it keep?
    colors are beautiful

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  8. rose AKA Walk in the Woods - she/herSeptember 2, 2008 at 12:03 PM

    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.

    ReplyDelete

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