This week is the first week this year that I just feel so done with winter. Maybe it’s because we had a big storm the last few days, or maybe it’s because I’ve got the flu and have been cooped up at home, but I’m really looking forward to warm weather and fresh veggies and sunshine.
Even as cabin fever sets in, I’ve been enjoying the extra time to work on my red brick cardigan (I’m almost done the body – details on Ravelry) and have watched a few good things on Netflix. Some more episodes of The X-Files, and about half of a really interesting documentary about the Barkley race. I’d love your recommendations if anyone has watched anything good lately.
I did manage to make some pickles earlier this week, though, in an effort to hurry spring along. The cucumbers were just imported garden ones from the grocery store, and I made up a brine and stuck them in the fridge. I tasted one a few days ago, and although they definitely still need more curing time, the flavour profile is promising – just the right balance of vinegar, dill, and a hint of garlic. I used this recipe from Food in Jars, omitting the onions and packing them all into one big quart jar. The amount of brine listed in the recipe was still perfect, though.
Wishing you a lovely long weekend, friends!