imakepickles.com

I Make Pickles

Preserving Traditions and Creating New Ones. Our 800-year old friend and neighbor. I’m sitting here at the kitchen table at Andrew. And read and relax in front of the fire. I’ve also been considering lately what it is about preserving and pickling that I appreciate so much. I think the idea that something can last longer and take on great flavors in the process is a pleasure both in the kitchen and in life. We had a Buddha’s Hand. That was a perfect citrusy addition to a bottle of Tito’s. In Brooklyn....

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I Make Pickles | imakepickles.com Reviews

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Preserving Traditions and Creating New Ones. Our 800-year old friend and neighbor. I’m sitting here at the kitchen table at Andrew. And read and relax in front of the fire. I’ve also been considering lately what it is about preserving and pickling that I appreciate so much. I think the idea that something can last longer and take on great flavors in the process is a pleasure both in the kitchen and in life. We had a Buddha’s Hand. That was a perfect citrusy addition to a bottle of Tito’s. In Brooklyn&#46...

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1 i digress

2 gratitude

3 infused

4 process

5 tweet

6 recipes

7 eating rules

8 bitter

9 citrus

10 liqueur

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I Make Pickles | imakepickles.com Reviews

https://imakepickles.com

Preserving Traditions and Creating New Ones. Our 800-year old friend and neighbor. I’m sitting here at the kitchen table at Andrew. And read and relax in front of the fire. I’ve also been considering lately what it is about preserving and pickling that I appreciate so much. I think the idea that something can last longer and take on great flavors in the process is a pleasure both in the kitchen and in life. We had a Buddha’s Hand. That was a perfect citrusy addition to a bottle of Tito’s. In Brooklyn&#46...

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imakepickles.com

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2011 | I Make Pickles

http://www.imakepickles.com/2011

Archive for the year 2011. Preserving Traditions and Creating New Ones. I’m sitting here at the kitchen table at Andrew‘s family’s cabin in Big Bear, reflecting on the year that’s drawing to a close. We’re gearing up to celebrate the 18th annual Big Bear New Year’s Eve bash. I’ve been present for three of them and consider this time up here to be one of the […]. And so does Kimchi. The best things come to those who wait. What I did [ate] on my summer vacation. Laquo; Older Entries. And so does Kimchi.

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infused | I Make Pickles

http://www.imakepickles.com/tag/infused

Preserving Traditions and Creating New Ones. I’m sitting here at the kitchen table at Andrew‘s family’s cabin in Big Bear, reflecting on the year that’s drawing to a close. We’re gearing up to celebrate the 18th annual Big Bear New Year’s Eve bash. I’ve been present for three of them and consider this time up here to be one of the […]. Preserving Traditions and Creating New Ones. And so does Kimchi. The best things come to those who wait. What I did [ate] on my summer vacation. This Pickle Loves to Party.

3

liqueur | I Make Pickles

http://www.imakepickles.com/tag/liqueur

The best things come to those who wait. Sometime in the beginning of the summer, I was flipping through a back issue of Saveur magazine when I stumbled upon a delicious cocktail, the Maple Rye Sour. The recipe is apparently based on the Prospect Park Sour, created by Brad Farran, at the Clover Club in Brooklyn. I’ve yet to try the original but […]. Absence Makes the Pickle Grow Stronger. Preserving Traditions and Creating New Ones. And so does Kimchi. The best things come to those who wait.

4

recipes | I Make Pickles

http://www.imakepickles.com/category/recipes

And so does Kimchi. Today I’m guest posting over at Eating Rules as part of October Unprocessed. Click through to check out my Easy Kimchi Recipe and read about all the fun of wilting cabbage and spicing it up. The best things come to those who wait. This Pickle Loves to Party. Absence Makes the Pickle Grow Stronger. Like Dior in the late 40’s, we’re trying out a new look here at I Make Pickles. I figured since we’ve been so quiet, we needed to return with a bang–or at least a...Laquo; Older Entries.

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Preserving Traditions and Creating New Ones | I Make Pickles

http://www.imakepickles.com/2011/12/preserving-traditions-and-creating-new-ones

Preserving Traditions and Creating New Ones. Our 800-year old friend and neighbor. I’m sitting here at the kitchen table at Andrew. And read and relax in front of the fire. I’ve also been considering lately what it is about preserving and pickling that I appreciate so much. I think the idea that something can last longer and take on great flavors in the process is a pleasure both in the kitchen and in life. We had a Buddha’s Hand. That was a perfect citrusy addition to a bottle of Tito’s. You enrich all ...

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makinamess.blogspot.com

Makin' a Mess: January 2010

http://makinamess.blogspot.com/2010_01_01_archive.html

Cooking and eating vegetarian foods, Generating lots of dirty dishes. Saturday, January 30, 2010. I Make Soup: Mushroom Barley Edition. My last encounter with barley was in December. I spent New Years Eve vacationing in the mountains, nearly snowed in with a bunch of great friends. So I made barley soup for everyone. Not exactly the life of the party, but good hearty eating for sure. He turns barley into beer, I turn barley into soup. I think it's a good set of talents to have in one household. In a larg...

imakecheese.com

I Make Cheese: Eating Rules

http://www.imakecheese.com/2010/05/eating-rules.html

Andrew's adventures in home cheese making. May 3, 2010. It's been awhile since I've posted here, since I've been focusing on my new healthy eating blog! The new blog is centered around three simple rules for healthy eating. And is all about making smart choices when you eat. Knowledge is power, as they say. I'd love it if you would check it out and let me know what you think! Don't worry, I'll still be posting here. as soon as I have time to make some more cheese! July 10, 2010 at 5:44 AM. Got my flights...

chillindamos.com

Chillindamos Homebrewing: November 2010

http://www.chillindamos.com/2010_11_01_archive.html

Chillindamos chil-lən-də-mōs short for chillin the most :. 1 In a relaxed and content state more than anyone else. Sean, what are you up to today? Homebrewing a batch of beer and chiillindamos. This is my homebrew blog of adventures, recipes, equipment, triumphs, and tribulations. Thursday, November 25, 2010. Smoked Porter, November 23, 2010. I've brewed up a couple of Smoked Porters. Earlier this year with great success. The first was an Agave Smoked Porter. Would be insanely fun! As far as competition ...

imakecheese.com

I Make Cheese: August 2010

http://www.imakecheese.com/2010_08_01_archive.html

Andrew's adventures in home cheese making. August 22, 2010. My new pH tester! Gosh, it's been an embarrassingly long time since I've posted here. I've been quite busy over at Eating Rules. And I'm thrilled to be back in the kitchen making cheese once again. A few months ago, my favorite pickler. Bought me a Hanna Waterproof pH Tester. For my birthday, and today we're finally. Giving it a whirl. This thing is awesome. Dip it in the milk or whey, and about 10 seconds later, Blammo! You've got a pH reading!

makinamess.blogspot.com

Makin' a Mess: September 2008

http://makinamess.blogspot.com/2008_09_01_archive.html

Cooking and eating vegetarian foods, Generating lots of dirty dishes. Sunday, September 7, 2008. A Graduate Student no Longer. Sunday evening is a great time for a cocktail, is it not? Break out the shaker! The best rule I've found to making a decent margarita is to use just three ingredients:. B orange liqueur (we use triple sec). C fresh lime juice. The ratio that our tastes prefer is a 3:2:1. Simple, right? Easy to remember even when tired after a hard day's work, or when tipsy after a few rounds.

makinamess.blogspot.com

Makin' a Mess: Frosting Tip

http://makinamess.blogspot.com/2008/06/frosting-tip.html

Cooking and eating vegetarian foods, Generating lots of dirty dishes. Sunday, June 8, 2008. I decided to take my cupcake decorating to the next level and invest in some quality hardware. I found this tip in the discount bin at a local kitchen supply store. I have no idea what the numbers on it mean, but they make me feel scientific. Google tells me the tip is a rosette nozzle, but basically the frosting comes out looking similar to soft serve ice cream. So I practiced my skills on some mini cupcakes.

makinamess.blogspot.com

Makin' a Mess: April 2008

http://makinamess.blogspot.com/2008_04_01_archive.html

Cooking and eating vegetarian foods, Generating lots of dirty dishes. Wednesday, April 30, 2008. Hot Child in the City. This weekend was hot. Damn hot. Hot like I actually didn't mind having to go into work because at least they've got air conditioning. I spent a fair amount of time lounging in front of a fan with a frosty beverage to cope with the heat. Oh, and I also made some tofu scramble. Labels: sun dried tomatoes. Saturday, April 26, 2008. Thanks Joe, you're quite the Trader. This one is mine, fil...

makinamess.blogspot.com

Makin' a Mess: Sometimes, a Girl Needs a Cocktail

http://makinamess.blogspot.com/2008/07/sometimes-girl-needs-cocktail.html

Cooking and eating vegetarian foods, Generating lots of dirty dishes. Tuesday, July 22, 2008. Sometimes, a Girl Needs a Cocktail. I've been busy the last few weeks. I just submitted my dissertation to my doctoral committee, summarizing the past 7 years of my research. It felt Really Good to finish that huge tome and hand it over to the six men who's signatures determine my fate. Recipe for "You're almost there! 3 sprigs mint, fresh cut. 1/2 lime, quartered or otherwise cut up. 2 shots white rum. We would...

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I Make Pickles

Preserving Traditions and Creating New Ones. Our 800-year old friend and neighbor. I’m sitting here at the kitchen table at Andrew. And read and relax in front of the fire. I’ve also been considering lately what it is about preserving and pickling that I appreciate so much. I think the idea that something can last longer and take on great flavors in the process is a pleasure both in the kitchen and in life. We had a Buddha’s Hand. That was a perfect citrusy addition to a bottle of Tito’s. In Brooklyn&#46...

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