Foodblogging

The past couple of days have been a little busy for making interesting foodstuffs.

Thursday I made two jars of refrigerator pickles. I'd pulled down the wide-mouthed one quart Mason jars from atop the cabinet over the stove and found that they needed washing, so I washed several and used two. Each jar had the same set of ingredients:
1 long English cucumber, sliced
1/2 small red onion, sliced
3 garlic cloves, bruised by me
1 tablespoon yellow mustard seed
9 peppercorns
A tiny pinch of dill weed.
1 clove. Yes, one.
Hot brine - 1 cup water, 1 cup cider vinegar, 1/6 cup Kosher salt, 1/2 cup sugar. There's always a little left over.

I made 'em Thursday and gave 'em a try today. Tasty and sweet and a bit salty and a bit spicy. Mmmm...

Dinner last night was not the usual roast chicken. Nope, I made a boneless leg of lamb. Next time I'll marinate the thing first, but this came out pretty well. The menu:
Boneless leg of lamb with a rosemary-mushroom wine sauce
Roast potatoes
Sauteed string beans with onions
Matzah ball soup

There were leftovers, but they haven't lasted long. I do wonder how the wine sauce will do with steak tips.