Monday was spent putting olives into jars (many, many jars), and filling those jars with brine.
I filled fourteen pint jars and three quart jars with sea salt, garlic, chilies, peppercorns, oregano, and our scrumptious-smelling brine.
We now have to wait (again) for at least ten days before we can taste them. Let me tell you, I can not wait.
Here’s How I Added Protein Without Meat to Dinner - I usually like making pasta with grass-fed ground beef but there was none to be had tonight. I wanted a protein boost in our dinner though. Here’s what I ...
1 week ago