Friday, October 14, 2011

9 October 2011

I spent much of the day pickling, making a batch of zucchini bread and butter pickles as well as a batch of green tomato pickles. The bread and butter pickles were hot bath processed, and the seals took, thank goodness. But, unfortunately, not all of the seals of the green tomato pickles took. Some of the jars had to go in the fridge while the rest went into the cellar.

Because I had some bread ends lying about, I decided to make some bread pudding, using Marjorie Standish's recipe from her book, Cooking Downeast. I followed the recipe, but added cinnamon and ginger. Yum.

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