To say it’s been a while would be a major understatement. My lack of posting on this blog was not borne of a sudden lack of interest in food, cooking , or eating. Actually, I’m not sure why I stopped. These things happen. But, regardless of the reasons, I’m back. And so is talk of food, cooking, and eating.
As much as I hate the heat and humidity of summer, I love it’s bounty. There’s not much better than homegrown tomatoes. Not much at all. For as long as I can recall, they’ve be high on my list of favorite foods. When I was a child, I had to limit my intake of tomatoes, as well as oranges and other high-acid foods. If I didn’t–and it was hard, because I considered catsup a beverage–I’d break out in hives. I no longer get hives, but I do sometimes get heartburn if I partake of high-acid foods.
https://i2.wp.com/www.knife-fork-spoon.com/wp-content/uploads/2010/08/DSCF0608.jpg?w=640 640w" sizes="(max-width: 300px) 100vw, 300px" />I also love fresh cucumbers. My mother used to make wonderful bread-and-butter pickles from the cucumbers we grew in our garden. I asked her for the recipe a while back, and she told me she couldn’t find it anymore. The same goes for the cold ketchup she made from the tomatoes we grew. (I’ve never been able to find anything like her cold ketchup; the closest would probably be salsa but without the spices). I make refrigerator dills. I love pickles, so I make them by the gallon. Unfortunately, it’s been almost impossible to find fresh dill in the market. Plenty of cucumbers, but little fresh dill. I’m still looking, because I have a gallon jar just waiting for the next batch.
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