Winter is over (’bout dang time!). Spring produce isn’t quite ready (asparagus, I’ve got plans for you). But I’m already craving the familiar flavors of summer…tomatoes, peppers, cucumbers, and dill to name a few. Lately, I’ve really needed a hot-weather food fix. So I decided to seek solace in the comfort of my pantry and freezer. Last summer my dad taught me how to can tomatoes and pickles. This is a life skill no Bloody Mary-loving, spicy pickle-obsessed gal (or dude) should be without. It ranks right up there with knowing how to change a car tire (which I don’t) and knowing when to pull the pot off the heat before the sugar burns when making kettle corn (which I do!). Priorities, amiright?
I love citrus. I use it in sweet dishes, savory dishes, condiments, sauces, salts, sugars, salsas, dressings, and of course beverages. Rarely do I make a cocktail without the addition of either lemon or lime…booze usually needs that little bit of zesty tartness to round out the “burn” of the alcohol and to mellow whatever sweetness was added, usually in the form of simple syrup, honey or straight up sugar.