|A weekend in the Berkshires can be quite energizing!|
So this weekend I've had a bit of a making/cooking/canning spurt. It's been fantastic!
- canning the traditionally fermented kosher dills; frankly I was afraid they might've gone too far. I had them in the brine for 6 weeks, easy, but they are very tasty. I use the recipe from Canning for a New Generation
- cooking and canning apple butter (it's in the crock); also from Canning for a New Generation
- I made some elderberry winter tonic syrup (not shown); it's supposed to be good for staving off colds and what-not during the winter. I put some into my homemade yogurt, and it was delicious
- and I tried my hand at making some cottage cheese. Not entirely sure about it, yet.
Tomorrow will also be the start of a regular Monday feature called "On My Mind Mondays." This is not a spoiler, but clearly I've been thinking about the shape and future of this blog.