I know - it's been a hot
It's not like I haven't been cooking. Because I have. And doing all sorts of other stuff.
Baking bread. Making cheese. Brewing wine and beer. Starting a garden.
And with the old format of 28 Cooks (recipes only), I felt like I couldn't just add some random posts about the Farmer's cheese I made or the beer my husband and I just brewed.
But as I was thinking about it this weekend (as we planted our spring seedlings) I thought, "you know what? It's my blog and I'll do with it as I please."
So if you're still hanging on, hang on just a little bit longer.
As you can see, the template has changed and I'm still working on getting the recipe archives set up.
But there will also be more posts and much more content. Of all sorts of homestead-y things.
So since you were so kind to indulge me to read this post, I'll leave you with a quick pickle recipe that I made over this weekend. (Excuse the grainy photo) They are delicious and tasty and super easy.
Asian Quick Pickles
Makes 1 pint
1 large English cucumber
1/2 cup rice wine vinegar
1 tsp minced fresh ginger
1 tsp minced fresh garlic
1 tbsp minced red onion
drizzle of agave nectar (or a pinch of sugar)
pinch of crushed red pepper flakes
Place pickle slices in a pint jar. Add remaining ingredients. Shake frequently for the first few minutes and then randomly for a few hours. These are delicious after a few minutes but even better after a few hours.