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Tuesday, August 31, 2010

Fall Cooking Classes in Mrs. Wheelbarrow's Kitchen

Cooking Classes are held in my home kitchen and are limited to six students.
Skill building, healthful eating and a focus on seasonal ingredients.
Tuition is $50/class, unless otherwise noted. Bring a friend and two attend for $80.
Contact me at mrswheelbarrow@aol.com for further information.
I am also available to teach any class, or one we create together, in your home, for groups no larger than six.

Sunday, September 12th Canning Party - 10-3 SOLD OUT
 Crushed Tomatoes, Tomato Soup, Salsa
 
Sunday, September 19th Canning Party - 10-3 SOLD OUT

 Crushed Tomatoes, Tomato Soup, Salsa

Sunday, October 10 12-3 Pies and Tarts 
Mile High Apple Pie, Plum Tart, Chocolate Raspberry Mini Tarts

Sunday, November 7 12-3 DINNER PARTY: Indian Flavors - SOLD OUT
 Inside out Samosas, Vegetable Curry, Chicken Tikka Masala, Grilled Flatbread, Mango Lassi
 
Sunday, November 14 12-3 Party Appetizers Crab Cakes, Gravlax on Corn Cakes, Fritto Misto

Saturday, November 20 12-3 Candy Making Indian Spiced Nut Brittle, Salted Caramels, Peppermint Patties

Sunday, December 12 12-3 Holiday Cookies
 Peanut Butter Sandwich Cookie,  Chocolate Ginger Cookie (Ladoo), Pistachio Sand Dabs

Cooking for a Crowd: Carnitas and Red Chile Sauce



We recently said adieu to some friends. It wasn't a terribly painful parting, as they're sure to be back in two years, after Corbin's assignment in New Jersey ends. But it was still bittersweet. Amy and I have not seen enough public gardens, yet.

There were about 15 of us who gathered for this shindig. The other two co-hosts, Adele and Lucia, made salads and desserts. Guest of Honor Amy made some seriously wonderful guacamole. I offered up Borrachos and Carnitas.

There were margaritas. Yes, there were.

I've never made carnitas, but I've eaten them many times, from Chipotle's simple fare to the exceptional street food in Mexico. When they're good, carnitas are silky, crispy, succulent. When bad? greasy, tasteless, stringy, dry.

I was determined to do it right. I read Diana Kennedy and Rick Bayless. I searched through the Gourmet Cookbook, How to Cook Everything, and a few other books on the shelf. I trolled the internet from David Lebovitz to WilliamSonoma. I put out the question to the Twitterverse.

And this is what I came to understand. Carnitas are twice cooked. First, slow roasted with herbs, spices and - always - oranges, cinnamon stick and onions. Some recipes called for oregano (Mexican) or thyme. Some recipes use chiles and rubs to create heat in the slow cooked portion.


Carnitas start out the same way as most confits. The meat is poached slowly in fat. The fat created by the pork shoulder is not sufficient to submerge the shoulder, either whole or cut into chunks, so it's necessary to supplement  with additional fat. Some recipes called for lard, others for olive oil. I went the traditional route and used lard - good lard, from Smith Market Farms. It smelled clean, slightly bacon-y.

But, using a technique learned in Charcuterie class, I also added quite a bit of water. By mixing the fat with water, the temperature will not rise above 212°, the boiling point of water, and the meat will not fry, but will slow-cook and poach.

Next, the meat is crisped - broiled.

Then, they are wrapped up in a tortilla with a sauce, and appropriate garnishes. It's a red chile sauce, as a matter of fact. I recieved this sauce info on very good authority from good friend Jen at Last Night's Dinner. And drew upon my experiences at our friends' home in Tepoztlan, Mexico, cooking with Tere, their fantastic cook.

Here is the recipe and the technique I culled from all those sources. It made a scrumptious, silky, crispy meat with an incendiary chile sauce on the side.

Maybe you're going to celebrate the end of summer and have some people over for Labor Day? Try this recipe. You'll impress yourself.

Pork Carnitas
Serves 8-12, depending on menu

3.5-5# pork shoulder or pork butt - I don't need to tell you to buy free ranging, foraging pork, do I?
1 T kosher salt
3 large yellow onions, quartered
3 garlic cloves, crushed
3 oranges, quartered
2 cinnamon sticks
3 bay leaves
1 large bunch of thyme
1 pt good quality lard or good olive oil

Two days before you're going to confit the pork, rub the salt all over the meat and refrigerate, covered.

One or two days later, whatever works with your schedule, cut up the pork into large chunks. Don't wash the salt off - it's all the salt you'll be using for the entire recipe. You can skip the salting and resting part, but I think it makes for better crispy parts.

Part one - Confit
In a large heavy pot - I used a 7 qt. Staub - layer the pork chunks, onions, garlic, oranges, cinnamon, bay leaves, thyme and lard. Start this all slowly on top of the stove while the oven preheats to 225°.

As the lard melts, stir things around. Once it's all melted, if the meat is not completely submerged, add water to raise the level. Bring all this to a slow simmer.

Put the uncovered pot in the oven to slowly cook for 4-6 hours. Check on it every 30 min. or so, stir gently and add more water if needed. It should be slowly simmering.

Once the meat is falling apart tender, remove from the oven. Part one is now done. You can either store the pork in the fat until you are ready to serve, or you can move directly on to part two.


Part two - Crispy Bits
Remove the meat from the fat. Some of the fat will be needed for the crisping, so don't be obsessive. Whether or not you save the fat, to cook your next batch of carnitas, is between you and your freezer.
Shred into large chunks and spread out on a parchment lined baking sheet.
Broil for 6-10 minutes, depending on your broiler - so watch - until the edges are nice and crispy.

You'll want to have a sauce for this pork. One that is laced with the heat and smoke and depth of great chiles. I love the chocolatey nature of the pasilla, and the heat of the guajillo and the bite of the arbol. I made the sauce one day in advance, to let the flavors develop.

Red Chile Sauce
can be made ahead
If you have a comal, blister the vegetables on that. I used my skillet.

12 plum tomatoes
4 yellow onions, quartered
4 garlic cloves, crushed
1 dried guajillo chile
1 dried pasilla chile
1 dried ancho chile
2-4 dried arbol chiles

Toast the chiles, then seed, stem and rough chop.
Blister the tomatoes, onions and garlic until blackened and the skins are splitting. Core the tomatoes.
Add everything to the blender and puree.
Add back to the skillet, heat and thicken slightly.
Serve hot.

Serve the carnitas with every good thing

Flour tortillas, warmed
Guacamole
Pickled or Fresh Jalapenos
Scallions
Greens or Cabbage or Arugula
Chunks of fresh tomato
Roasted corn
Queso Fresco
Red Chile Sauce
Extra hot sauces
Borrachos
Rice



At the party we also served: a cabbage slaw, tomato salad, grilled corn
Dulce de Leche Brownies, blackberry cobbler, vanilla ice cream
Perfect.

All best wishes to Amy, Corbin, Hayden and Koda in their new home.


Have a happy, safe, end-of-summer weekend.


I've heard the NPR piece will air sometime next week. In the meantime, a lovely web piece has been posted on the NPR site.

Wednesday, August 25, 2010

Giraffes in the Yard, Beach Reading, and Peachy Spicy Salsa


Peaches have been bountiful this summer.
I'm at the beach this week, enjoying alternating days of sun and clouds, with a few rainstorms, thunderclaps, and bizarro occurences thrown in. Seriously, this has been a strange week.

I can't keep this story to myself.

Two nights ago, at 2am, Dennis shot out of bed shouting "Police!" In my normal befuddled to be awakened way, I stumbled around saying "what? what?" "Didn't you hear that? The police are in the yard." I had heard nothing at all. Dennis rushed to the front of the house.

Our friend K emerged from her bedroom, and, looking across the backyard, saw a policeman standing over what initially appeared to be a pillowcase on the ground. No, it was a slim young man being handcuffed, then hauled to his feet.

Dennis and I, at the front of the house, watched as a young man in nothing more than a bathing suit (no shirt, no shoes, no future) was frogwalked to a waiting police car.

The police came back to talk to us, explaining that the perp had stolen a raft a few blocks over and there had been a chase through backyards and across quiet streets, ending in the yard of our rental house. I must interject here and explain that I heard "giraffe" - not raft - and was thrown into such a tizzy trying to figure out what in the world a giraffe was doing in Dewey Beach.

The cops have come back again to take our name. Two very nice young men - seriously, when did cops start to look like children?

The perp/kid is already out on bail. He was drunk as a coot, and had nothing on him except those bathing trunks. No ID, no cell phone, no car keys. No one knows where he stashed the giraffe.

Beyond shooting episodes of COPS in our backyard, the beach has been a delicious few days of lazy reading and delicious simple meals. It's been just the relaxation I've needed after all the weeks of renovation.

Louie has loved the beach. And made several friends. Here he is running with Kennedy the Great Dane. But his best friend is Clover, a 9 month old Wheaton Terrier. (I'm testing and learning about video, in the hopes I can take the camera into the kitchen soon.)

video


I love nothing more than reading while listening to the waves break. Here are a few reading recommendations:







































(re: THE PASSAGE - I had to stop reading it because I had nightmares, but if you like scary books, it's engaging.)


The NPR story is supposed to run this week and I will post as soon as I know more. In the meantime, here's a very easy and utterly delicious peach salsa that is a little spoon of summer every time. Great with scrambled eggs, which is how I served it to Linda Wertheimer, and on top of a simple cheese quesadilla, fantastic.


Peachy Spicy Salsa
Makes 5-6 pints
Adapted from the Ball Blue Book of Preserving


6 cups ripe peaches, peeled and diced
1-1/4 c red onion
1-2 jalapeno peppers, ribs and seeds removed or intact, according to your personal taste
1 c sweet red pepper
3 cloves garlic
1/2 c fresh cilantro
3/4 c cider vinegar
2 T honey
2 tsp cumin
1/2 t cayenne

In a large pot of boiling water, blanch the peaches for 30-60 seconds, depending on the size of the fruit.
Have ready a large bowl of ice water. I like to fill my sink, or a cooler, with ice water. Slip the peels from the peaches, then remove the pit and cut into a 1/2" dice.

Add the peaches to a 5 qt. non-reactive pan. Add the cider vinegar, honey and spices and stir well. The vinegar will keep the fruit from discoloring.

Put the onion, peppers, garlic and cilantro in the food processor and pulse until everything is cut up quite small, but not liquified in any way. (If you don't have a food processor, chop by hand, but make sure the pieces are smaller than the pieces of peach.

Add the chopped vegetables to the peaches and bring to a boil.

Reduce the heat and simmer for 25 minutes, stirring gently so the peaches do not break apart.

Put hot salsa into hot pint jars and process in a boiling water bath for 15 minutes.

PS I have also made this salsa with 1/2 peaches and 1/2 tomatoes - WONDERFUL!

Sunday, August 22, 2010

Tomolives - Pickling Green Tomatoes

One of my favorite pickles of all times is the classic garlicy green tomato pickle found at old-fashioned delis. For those of you in New York, be glad you have these pickles available whenever you might want. For the rest of us, it's difficult, at best, to find quality pickled green tomatoes.

That's why I decided to make my own a few years ago. And what prompted me to make little green cherry tomato pickles last year, I really can't say, but I'm glad I did. Tomolives are just wonderful in a martini, served as a casual appetizer, skewered with sharp cheese, or plucked from the jar while you stare into the depths of the refrigerator wondering what to have for lunch.

This is the second recipe I made for Linda Wertheimer when NPR came to visit the canning kitchen. These are refrigerator pickles, and will last for weeks, if not longer. I prefer these as refrigerator pickles as processing cooks the green tomato, and they lose some of the crispness.

If you aren't growing tomatoes, and don't have access to green ones, just ask at your farmer's market for a quart of green cherry tomatoes or a 6-8 green tomatoes. The farmer will be delighted to bring them in for you.

I use this pickle recipe for jalapenos (omit the chile pepper), cauliflower, baby carrots, pearl onions - really any vegetable! In fact, if I'm going out of town and have some vegetables that will not last while I'm gone, I can put up a jar of pickles in about 20 minutes, so nothing goes to waste. Play with the spices - allspice, juniper, fennel, dill seed, caraway - all add different tastes to your pickles. Have fun.


Pickled Green Tomatoes
Adapted from David Lebovitz, Michael Ruhlman and Michael Symon's pickle recipes
Makes four pints or two quarts of pickles

2 qt cherry tomatoes or about 6-8 full size tomatoes - firm and very green
2.5 c water
2.5 c white vinegar
3 T kosher salt
3 T sugar
4 garlic cloves, peeled
4 T coriander seed
4 T yellow mustard seed
4 T black peppercorns
4 bay leaves
4 small red chiles, optional

Bring water, vinegar, salt and sugar plus the garlic clove to boil in a non-reactive saucepan. Boil 5 minutes.
Poke a hole with a toothpick, knife blade or skewer in each of the cherry tomatoes.
Quarter the whole tomatoes.
Pack into sterilized jars.
Add 1 T each of the seeds, 1 bay leaf and one chile to each pint jar. Double the quantities if you are using quarts.
Pour the hot brine over the tomatoes. Cover and allow to cool.
Refrigerate for a week before sampling.

Saturday, August 21, 2010

Voices in the Kitchen, Tomatoes in a Jar and My Mexican Style Vegetarian Casserole

Last week was a very exciting time in Mrs. Wheelbarrow's kitchen. Yes, indeed.

Linda Wertheimer from National Public Radio came for a visit.

I still can't quite believe it.

(And if you wonder why there are no pictures... Ms. Wertheimer made it clear that anyone taking her photo IN SHORTS was destined for the death penalty. I totally get that.)

This is how it happened - out of the blue, I had a call from a producer at NPR wondering if I was interested in doing a segment on canning for Morning Edition. We exchanged a few emails, I provided some recipe ideas, and we settled on four recipes - Crushed Tomatoes, Pickled Green Tomatoes, Peach Salsa and Fig, Honey, Lemon Confitures. (I'll be posting all the recipes this week.)
setting up for the day
It was a great morning. Linda and I spent about four hours together. She's as engaging and charming and totally brilliant as you might imagine. Dennis, who was sitting quietly in the other room, said he kept thinking "That's a familiar voice in the kitchen." And he wasn't talking about mine!

Beyond the canning, because I just can't help myself (doing what Dennis calls a "full-Cathy") I cooked some scrambled eggs for Linda and her production assistant, Leah, as the perfect foil to taste the salsa.

gorgeous cheeses and some fig confitures
I offered three spectacular cheeses from Stoneyman Gourmet Farmer - a fromage blanc, aged, washed rind goat cheese, and the magnificent Greyson Reserve, an aged cheese that's just a teeny bit stinky, all ready to be spread on a nice baguette from Marvelous Market. (I actually got up at 5am to make a fresh baguette and managed to burn it when I was in the shower...)

And at the end of our canning, I made petite bahn mi sandwiches, to show how I use pickled jalapenos.

I practiced all weekend to be ready for NPR - lots of tomatoes were canned
It took all of the three and a half hours to cook up the recipes, starting with blanching about 25 lbs of tomatoes. Big beautiful Brandywines were dipped in boiling water, then shocked in a sink of ice water, before slipping off the skins, squeezing all the juice out, and plopping the pulp into a big stockpot.

It was a great morning in the kitchen. The time flew by for me. I was in some sort of panicked, nervous haze and, of course, can barely remember the experience. Dennis reported that I did not say UM or YOU KNOW or otherwise sound like a teenager. At the end of it all, there was a mountain of dishes. It was all just wonderful fun and very, very exciting.

Next week, when the segment airs, we'll see just how it all worked out. But in the meantime, it's time to talk about putting up tomatoes - you'll want that fresh taste of summer to last.

It's the height of tomato season and every farmer's market and farm stand is bursting with the beautiful red fruits. I start to get a little canning anxiety at this time of year, wondering how I will find the time to get enough fresh, local tomatoes into jars before the frost.

There is nothing in the canning cupboard more useful than canned tomatoes. I've made sauce, salsa and soup, and while all those are great to have, the fact is, with jars of simple crushed tomatoes on the shelf, you can make sauce and salsa and soup during the year. I probably use two jars a week during the winter.

In the last few days, in preparation for NPR, I purchased "seconds"  - boxes of slightly bruised and very ripe - tomatoes from three farmers. One gave me mostly heirloom tomatoes, Cherokee Purple, Mr. Stripey and some Oxheart. One gave me mostly Oxheart and Brandywine. And the third gave me all Brandywine. I've decided I like canning Brandywine tomatoes best. That is, until the Romas, San Marzanos and other plum tomatoes show up.

Here's the low down on crushed tomatoes. Think about whether you will use pints (16oz) or quarts (32oz). Do you currently buy cans of tomatoes for certain recipes? Always have some of the can leftover? You might be happier with pints. Use three or four cans at a time for your Nonna's Gravy? Put up quarts, for sure. Determine whether you have a stockpot large enough to accomodate a rack, the jars and 2" of water over the top of the jars. My 12 qt stockpot will hold pints, and is just barely large enough for quarts.

If you can get some friends to help you, there is no reason you can't process 100# of tomatoes, or more, in a day. Make it fun. Chill some wine. Put on good music. And dive right in.
practice jars (and some tuna I canned, too)
Crushed Tomatoes in a Jar

Quart or Pint Jars with lids and rings - sterilize these in the dishwasher and leave them in there to stay warm

Ripe tomatoes
Bottled Lemon Juice (Do not substitute fresh squeezed lemon juice. Use the best quality bottled lemon juice you can find - I use ReaLemon - this is what standardizes the acidity in each jar. Regardless of the type tomato you are using and will keep the tomatoes safe)
Kosher or canning salt

Dip the tomatoes in boiling water for 30-60 seconds, then plunge into a large bowl filled with ice water. I use my sink or a cooler.

Once all the tomatoes have been blanched, begin peeling and crushing them with your hands. Cut out the core and any soft spots, then cut an X in the base of the tomato and slip off the peel.

Squeeze the tomato in your hands, releasing the juice and most of the seeds, then either chop further or just place the crushed pulp in a deep, non-reactive stockpot. Continue to peel and crush until all the tomatoes are in the stockpot.

Bring the tomatoes to a hard boil and boil well for 5 minutes.

Put 2 T lemon juice and 1 t salt in each quart jar. (For pints, use 1 T lemon juice and 1/2 tsp salt.)

Fill the jar with hot tomatoes, leaving 1/2" headspace. Wipe the rims, place the lid and ring, and finger tighten.

Process in a boiling water bath for 45 minutes (quarts) or 40 minutes (pints.)

Turn off the stove, remove the lid, and allow the jars to rest in the hot water for five minutes, then remove them to a towel on the counter. Leave them, undisturbed, for 24 hours.

After a day, test the seals, wipe the jars clean, and store in a cool, dry place for up to a year.

If you're wondering what to do with those crushed tomatoes, here's one of our favorite vegetarian casseroles. It's a riff on a classic Mexican dish using leftover corn tortillas. Freezes like a dream. In fact, I made two, and one has come to the beach with us, ready to be popped into the oven for a happy do-nothing dinner.

Mexican Style Vegetarian Casserole
Serves 6

1 T olive oil
1 large bunch kale, leaves stripped from the stem and chopped
1 extra firm tofu block, drained
12 corn tortillas, dried at room temperature for about half an hour
1-1/2 c grated Cheddar and Monterey Jack cheese
6 oz queso fresco, crumbled
1 quart crushed tomatoes
1 onion, chopped coarsely
2 garlic cloves
1-2 jalapenos, seeded
3 T olive oil

In a skillet, heat about 1/4" of oil, and quickly fry the tortillas one at a time, turning them once, until they are soft - just 20 seconds or so. Transfer the cooked tortillas to paper towels to drain.

In a blender, puree the tomatoes, onion, garlic cloves and jalapenos.
Mexican tomato sauce ingredients
In the same skillet, with the remaining oil, add the pureed tomato sauce and cook for 10 minutes to thicken slightly. Set aside.

In the skillet, wilt the kale in a little olive oil for 3-5 minutes. Set aside.

Cut the tofu into cubes. Set aside.

Now, in a 12 x 9 baking dish, compose your casserole - a little sauce on the bottom, a layer of tortillas (about four,) tofu, kale, one-third of the cheeses, some sauce, another layer of tortillas, and so on. Finish with cheese.

Bake at 350° for about 15 minutes. Remove the foil and cook another 5 minutes, until everything is bubbly.

Sunday, August 8, 2010

Plum Perfect

It's the height of plum season and the markets are overflowing with plums in dark purple, pale yellow, ruby red. The variety is amazing - some have yellow flesh, others are bright red.

I love how plums, when made into jam, or chutney, or this delectable Asian style sauce, glisten like rubies.

I use this sauce as a dipping sauce for fried wontons stuffed with sauteed shitake mushrooms, ginger & garlic. But mostly I use this sauce for grilling - pork, chicken or tofu marry perfectly with the zippy fruity tang.

I made up this recipe for Plum Sauced Pork Tenderloin last year, as my first entry to food52. It was selected as a finalist, but was bested by this brilliant smoky pork burger recipe by my friend Jen. (Try the burgers - ambrosial!)

But I'm getting off track.

Recently, I didn't have a tenderloin, but I did have two beautiful pork chops, so I treated them the same way. On a very hot grill, quick sear the chops on each side, then move them off the direct heat to finish the cooking indirectly, basting with the plum sauce from time to time. My chops were pretty thick and took 16 minutes on the grill, total, and then rested for 10 minutes before serving with warm plum sauce.


Spicy Asian Plum Sauce
adapted from the Ball Blue Book of Preserving
makes 5-6 half pints

2 lbs pitted and chopped plums, any type, any color, but try to get some tart and some sweet

1/2 c white sugar
1 c packed dark brown sugar
1/2 c cider vinegar
1/2 c chopped onion
1-4 chopped jalapeno or mixture of hot peppers
2 tsp mustard seed
1 tsp kosher salt
4 cloves garlic, minced
1 T fresh gingeroot, minced
1 t galangal (substitute ginger, if necessary)



Bring all ingredients except plums to a boil in a non-reactive pan. Stir in chopped plums. Reduce heat and simmer until thick, stirring often - about 30-45 minutes, depending on the moisture content of the plums. The mixture should be reduced by half.

Puree in a blender, or use an immersion blender, or even mash with a potato masher - the sauce can be smooth or chunky. I prefer pieces of plum, so use my immersion blender.

Fill hot half-pint jars with hot sauce, leaving 1/4" headspace.
Process in a boiling water bath for 20 minutes.

Friday, August 6, 2010

Bad Blogger

I've been a very bad blogger.

This used to be our tv room. It will be again. So I'm told
The bathroom tile was the first thing finished. I go here just to stare and pray for completion.

The renovations have gotten in the way of everything.
That's Bob. He is my new best friend. I made some pizza last week, so now he loves me.
Picking paint colors. The only task I hate more is picking hardware. Haven't done that yet. Six weeks to select knobs. Insane.
New stairs. Pretty, aren't they?

I barely cook. I'm canning on the weekends in a flash of hot, steamy messes, the kitchen at 90°, barely cooler than the air outside.

Half the time I can't find my camera. The other half of the time, I can't write or hear myself think over the whine of saws and the bang of nail guns.

Forgive me. I promise I'll be better.

I've been in NYC for two days of blissful eating and gathering with online friends for some real-life fun. I've eaten so much delicious food and talked myself hoarse and laughed myself silly.

Stellar dinner at Congee Village. Twelve delectable courses, culminating in karaoke. No, I didn't sing. But everyone else did! My sides still hurt from laughing.
Jellyfish, pig stomach, chicken feet, something I can't remember, and tofu skin wraps. All delicious.
Typical mealtime with bloggers.
Chicken, lobster, whole fish, silky noodles and fantastic rice.
All you wonderful people who came out to play, Kim, Jennie, Gail, Jessica, Jessica, Kian, Marc, Vanessa, and Carol - thank you for making me feel so welcome in NYC, and making me laugh and laugh. Click through for some great blogs full of delicious reading.

Look what Gail (The Tough Cookie) made! We each received one of these cookies - decorated to look just like our latest blog post! Clever clever lady. I love her.


I had a superb lunch at The Spotted Pig with Winnie. We were so busy chatting, neither of us took a single picture, but if you get there, try the rollmops. They were as fabulous as my Grandmother's. And the super skinny fries, served with a burger that was perfection on a bun. Oh! And if they have corn soup? You really must make room.

Finally, the trip culminated in an exceptional dinner at Prune with my two beautiful cousins, Laura and Elizabeth, and Laura's lucky fiance. He's found himself a very special woman.

Chef Gabrielle Hamilton is a genius. Make plans to go to Prune. You will not be disappointed.

Signature Prune appetizers - sardines, triscuits & mustard, radishes with sweet butter and salt, aged goat cheese with salted red onion.

Celery salad. I must try to repeat this. Really refreshing, tart, crunchy.
Lamb shank.

I'll be posting recipes this weekend for some deliicous canning projects. It's time to get into the kitchen and put up the best of summer, before it all goes away.

xoxMrsW

PS I have to be a proud mama here - little Louie graduated from Obedience School this week. How cute is he?