It’s that time of year when it’s not really summer anymore, but I’m still loathe to admit it’s really fall. The trees still have their (green) leaves. I can get away with short sleeves most days. But there’s definitely a bit of chill in air, and the beach doesn’t have much appeal. This time of year I tend to stick to simple things in the kitchen. Have a few last chances to just eat tomatoes out of my hand. Spend more time outside before it gets too cold. So here’s a quick recipe equally at home in the summer or fall. Something tasty to eat before you get back to denying that it really is fall.
How to consume your weekly allowance of saturated fat in one meal without regret.
Usually I try to eat reasonably well. I’m not on any kind of weight loss plan; I don’t count calories or follow a specific plan, but I try to eat a lot of whole grains and fresh vegetables and limit my meat consumption. Sometimes though, I just want something completely indulgent something that doesn’t follow anyone’s definition of eating healthy. This is that thing.
I think it’s rather obvious at this point that I’m a big fan of pickles. It’s possible that I like making pickles even more than I like eating them. Possible, but it’s a close call. One of my favorite parts of making pickles is the waiting. You do all the work up front, but you can’t tell how they’ll turn out for weeks. Maybe someone with a bit more experience in pickle-making could taste a pickle that hasn’t been aged and tell immediately what it will be like in a week or a month, but not me. I’m not in a hurry to learn though; that anticipation is great. There’s always some chance that when you crack open the jar, it will turn out to be horrible…and that’s happened to me a few times. But it makes the times it does work that much better.