This upcoming week is full. So in preparation of that I am making homemade garlic bread. It's already in the bread machine. That is in anticipation of Tuesday nights dinner. We're having grilled cheese and turkey soup. The Hubby has already got the soup in the freezer, he made it himself a few weeks ago. We try to control as much of what goes in our mouths as possible, although the wayward candy bar still makes the cut! About 8 years ago we decided to make things from scratch to stop eating all the box mixes, the quick meals, at the grocery store and what we found was how much we enjoyed preparing meals and dishes. Honestly do you know how simple macaroni and cheese is?
So I am also going to be canning some pickles today as well. That is part of an ongoing project that I can't reveal at this time. I am also adapting the pickle recipe to bring a new flavor to an old classic. Have you ever had fried pickles? oh.my.gosh. they are delicious. They truly are something to behold. I am also going to have a go at pickled onions. I got a jar last week from Wegmans, Hayward's of course, and just cannot stop thinking about them. Pickled Onions remind me of Christmas.
Back to this week. I am very excited as we are going to be going to a class at the Smithsonian Monday evening on Charcuterie. I am in love with this form of appetizer and really want to know more about it. I also hope that there will be samples. It is being administered by renowned chef, Jason Story.
Wednesday and Thursday I work late and then Friday I'm off. I need to think about what to do Friday... hmm.....
Happy experimenting!
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