Last week, while I was working on the new menu for Italian by Night, I got a ping from Sean MaGrath, photographer extraordinaire/web guy wizard.…
Category:
condiments/pickles/jams/jellies
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If you’ve been reading my blog for any length of time, you know by this time of year any berries from last…
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condiments/pickles/jams/jelliesitalian foodsalads and vegetables
lovage pesto – herbalicious
by Michelleby MichelleLovage is an old fashioned herb that grows to be over six feet tall. Later in the season the leaves can get…
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condiments/pickles/jams/jelliesfruit
preserved lemons for the foodies in your life
by Michelleby MichellePreserved Lemons sound exotic but are dead simple to whip up and make a fabulous hostess gift for the foodies in your…
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Basil Puree unlike pesto seems to keep forever in the freezer. Most likely, it’s the absence of pine nuts and cheese that…
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RIGHT TURN CLYDE! For those of you who remember my jubilation last summer when I’d discovered that my struggling teeny black current…
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appetizercondiments/pickles/jams/jelliesfruitholiday entertaining
cranberry horseradish sauce – amazing with cheese and paté
by Michelleby MichelleI had no idea Ralph and I have been living such a quiet life. Having our daughters home for the holidays happily…
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condiments/pickles/jams/jelliesfamily/life/lovesalads and vegetables
old fashioned ‘sweet and sour’ harvard beets – time to go
by Michelleby MichelleOLD FASHIONED SWEET AND SOUR HARVARD BEETS are a holiday staple at my family’s table. A humble root vegetable turned into a vegetable…
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WILD BLUEBERRY JAM or any jam, for that matter, is the least difficult to make of the preserving world. Really, all you…
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An overcast Sunday morning at the farm, as summer starts to fade away… I don’t know where the time went this summer.…
