Archive for the ‘Recipes’ Category

Wingy Dingys

In Paleo, Recipes on May 31, 2012 at 8:40 AM

The perfect at-home chicken wing. Yup, perfect. Unless, of course, you like your chicken wings soft and rubbery. If so, read no further.

Tomorrow is June 1st and I’m beyond overdue for a post so what could be a better way to kick off summer than with some good chicken wings? Grilling might be more seasonally appropriate but I have found that only really good way to get wings as crispy as I like is to broil them.

“Use Every Part of the Chicken” poster can be found on Etsy.


  • Chicken wings (Yup, that’s it! Sauce come later.)

You want to start with good wings. I pick up mine (plain!) at Tendercrop and I highly recommend them. Whatever you do don’t buy a bag of something that looks like Pterodactyl wings  – chicken wings should not be the size of your fist!

Next lay your wings out on a baking sheets (sometimes I’ll put them on a cooling rack on the baking sheet) with the thickest side facing down. Broil for 12 minutes. Then flip and broil for another 24. It sounds long but it’s not. The hubby likes his slightly less cooked and usually grabs his a few minutes before mine are done.

That’s it!

You could certainly add salt and pepper.

Sometimes I add the simplest sauce ever – melt butter, add some soy and some of your favorite hot sauce. You can either brush this on the wings (both sides) at about minute 20 or toss them immediately when they’re done.

It’s really that simple.

*Note: if your broiler is separate from our oven, in the bottom drawer, cooking times may vary slightly.

Nesting Eggs

In Paleo, Recipes on January 25, 2012 at 7:30 AM

I saw this recipe from one of my newer blog crushes, The Urban Poser, for Rosemary Spaghetti Squash Egg Nests and I immediately bookmarked it on my computer and in my brain. I have to admit that I had never even tried spaghetti squash until I stopped eating pasta but now it’s one of my favorite things. Plus, anything with eggs is a score for me. Do you like spaghetti squash? If you do, you’ll love this recipe.

The nice part about this fancy breakfast we shared with my parents recently was that most of it can be prepped or partially cooked the day before with no impact on flavor. Here’s what we had and how I cooked it –

  • Sweet potato and red onion hash – baked the sweet potatoes the day before while I cooked the spaghetti squash, sauteed the onions in lard in the morning and threw in the sweet potatoes (diced) and let the flavors cook together for a while.
  • Tendercrop Farms bacon – baked on a cookie sheet while I prepped the egg nests morning-of
  • Spaghetti squash – cooked and pulled into strands the day before, refridgerated overnight and prepared according to the recipe the morning-of
  • Espresso with maple syrup
  • Champagne with blood orange wedges

Now onto the Urban Poser’s recipe, with a few notes from me in italics

  • 3 cups cooked spaghetti squash (about 1 1/2 pounds)
  • 2-3 medium sized garlic cloves, finely minced
  • 2 medium sized shallots finely minced (I didn’t have any so I omitted it)
  • 2 Tbls olive oil (or hot bacon fat from the bacon I was cooking :)
  • 1 large egg
  • 1 Tlbs fresh rosemary finely chopped
  • 1 tsp or more salt
  • 5 Tbls finely ground almond four (more or less, depending on the wateriness of the squash) (forgot about this part and did not include haha)
  • cracked pepper to taste
Cooking the squash:
Preheat the oven to 350 degrees. Cut the squash in half and clean out the seeds. Place the halves, cut side down in a large baking dish with about 1/4 inch of water at the bottom of of the dish. How long to cook the squash will depend on it’s size and season. Watch it closely while cooking, or it could become too watery. Put the squash in the oven for about 15 min. After 15 min take it out and check the spaghetti like fibers. After the first initial 15 min, continue cooking it in 10 min increments or less, checking often. You know it’s ready when the strands just begin to pull apart. The squash should be very ‘al dente’, but cooked enough to be able to separate the strands.
Remove from the oven and cool slightly. Using a fork, pull out the spaghetti like strands. Set aside in a bowl. Can be kept in an air tight container, in the fridge for up to 3 days.


Making the nests:
Set the oven to broil.
In a cast iron (or oven safe) skillet…over medium heat, cook the garlic and shallots in the oil. These should fry slowly till they are lightly browned. Careful not to burn them. Scoop them out of the pan and set aside to drain on a paper towel. Wipe out the skillet with another paper towel.
In a large bowl combine the squash, garlic, shallots, egg, rosemary, salt and almond flour. Mix well. *I guess I wasn’t paying attention and I didn’t include the egg or the almond meal. They came out amazing but I will certainly try them with all the recommended ingredients next time
Heat the skillet over medium to medium high heat. Add a little oil (or choice of fat) for frying. Place a half cup mound of the spaghetti squash mixture into the skillet. Working quickly, use a spoon to press and push the center of the mound, making about a 1 inch round opening. It should be slightly larger than an egg yolk.


Crack the egg into the opening. Immediately widen the circle as needed to get the egg to nestle down into the squash. If the nest seems too loose, use a spatula to draw the sides in a bit. Sometimes a little egg white over flows. This is fine. I just pull the white off from the outside of the nest as it cooks. Assemble one nest at a time(including adding the egg), fitting about 4 nests into an average sized cast iron pan. Continue to cook the nests until the bottom becomes crisp (but not burned). The yolks should still be mostly uncooked.
Transfer the skillet to the top rack under the broiler. Broil for for 2 1/2 to 3 min, depending on how you like your yolks. Keep a close eye on it. keep in mind that the yolk will continue to cook slightly after it is removed from the oven.
Remove from the oven, sprinkle with a little coarse sea salt and cracked pepper. Transfer to a plate and serve. I find that a very thin metal spatula works best for transferring these.
Alternatively you could cook the nests in a pan then transfer to a cookie sheet. Then cook the remaining nests, transfer those to the cookie sheet and broil all of them a the same time. This would work great if you were making a double recipe for a crowd.
*This is how I cooked mine and made 8 to broil at once so we could sit to eat together. Worked GREAT!

Coconut Curry Meatballs

In Paleo, Recipes on January 17, 2012 at 7:35 AM

I love coconut and I love curry. Bingo. Here’s a quick (potentially one dish) recipe that you can whip together depending on what you have on hand in the house. I never measure anything for this but I have estimated amounts below as a guide. If you don’t have an ingredient just leave it out. This is great eaten as is in a bowl or served over raw baby spinach, which will wilt nicely under the hot broth. Don’t forget to drink the broth – my Mom’s favorite part!

Curry Meatballs

  • 1 lb grass-fed beef (I’ve also used bison and ground lamb)
  • 1 egg
  • 1/2 cup almond meal (Trader Joe’s almond meal or just throw a few almond in your food processor until they’re a fine meal but not butter!)
  • Quarter of a yellow onion, few cloves of garlic garlic, fresh ginger – all minced
  • Few shakes of curry powder, turmeric, cinnamon
Gently mix all ingredients making sure to keep meatballs most (don’t add too much almond meal) and form small meatballs (makes about 12) Either pan sear lightly with coconut oil or cook in the oven 10-12 minutes on a lined or greased cookie sheet. The goal is only to partially cook them.
Curry Sauce
  • Remainder of onion (sliced)
  • 1 jalapeno, diced
  • Chopped fresh ginger
  • 1 cup unsweetened large coconut flakes (Tropical Traditions has great products)
  • Few shakes of curry powder, turmeric
  • 2 cans coconut milk (Whole Foods brand organic variety is my absolute favorite kind )

While meatballs are cooking saute the following in coconut oil: onions, jalapeno and ginger. When onions are soft, add unsweetened coconut flakes and let brown lightly. At this point you can add curry powder and turmeric and stir until spices become fragrant – about 30 seconds. Then add 2 cans of coconut milk and let the mixture come to a simmer. *At this point, if you want you can add any extra heat you like – I often add hot red curry paste.

Once the mixture is ready, add the meatballs and any juices from the pan and let the meatballs cook in the sauce until done – I like mine cooked medium. If you want, during the last few minutes of cooking add raw green beans (cut in half) and they will cook lightly.

Cheesecake in a jar… (to the tune of Phish)

In Recipes on November 30, 2011 at 9:22 AM

Anyone get that?

Anyway, months ago I saw this post on Use Real Butter about cheesecake in jars and I immediately bookmarked it. I’m not sure if it’s because I’m infatuated with jars, because I LOVE cheesecake, or because the description of these by the blogger was: Full. Double. Rainbow. All. The. Way. Um, ya. Bookmark!

Fast forward to Thanksgiving week – what could be better than easily transportable jar-ed desserts? Not that I had to travel or even make dessert…that’s besides the point. I wanted to test these out. I loved them. I Paleo-ized them. I’m doing dairy these days, so Lacto Paleo if you wanna get technical. For the rest of you, they’re just yummy and gluten-free, if nothing else. One husband said they needed more sweet but everyone else said YUM. The recipe was a test so adjust as you think is needed. Don’t be scared!

For the vessels, I bought a dozen 8oz. jelly jars but when all was said and done I liked the 4oz Weck jars best. Just the perfect size. You can always eat two!

Onto baking – I pulled from a few different ideas for nut crusts and altered Ina Garten’s cheesecake recipe to come up with this plan of attack. It makes about 12 8oz. jars. I happened to find fresh black berries that looked good but you could use any topping you like for this.


  • 2 cups walnuts ground to a course meal (big surprise, I didn’t have enough walnuts so I used walnuts and almonds – whatever!)
  • 2 Tbs melted unsalted butter
  • 1 tsp baking soda
  • 1/4 teaspoon salt

Mix well and spoon into your jars. I had this old coffee scoop thing that was perfect for pressing the crust down evenly into the jars. Don’t smash it too much!


  • 4 8oz. packs cream cheese, softened
  • 1 cup sugar (coconut sugar, duh)
  • 5 large eggs
  • 1/4 cup sour cream (ONLY because I had some left over from my whoopie pies)
  • 1 tsp vanilla (had none whoops! so I used maple syrup)
  • 1 lemon, grated peel of

To make the filling, cream the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 5 minutes. Reduce the speed of the mixer to medium and add the eggs , 2 at a time, mixing well. Scrape down the bowl and beater, as necessary. With the mixer on low, add the sour cream, lemon zest, and vanilla. Mix thoroughly and pour into the crust.

Pour the batter into each jar about 2-3 inches deep. I found a liquid measuring cup to be helpful for this. Tap the base of the jars on a counter or table to get the air bubbles out of the batter. Place the jars in a roasting pan and carefully pour the boiling water into the pan avoiding getting any water into the cheesecake jars. The water should come up to an inch below the shortest jar. Place in oven and reduce heat to 300°F. This is when I was a little nervous! I did NOT want those things blowing up!

Bake 30 minutes then turn off the oven and let the cheesecakes sit in the oven for another 20 minutes. Centers should be jiggly while the edges should be slightly firm. Remove from oven, remove from water bath and let cool completely. Cover with plastic wrap and refrigerate for at least an hour.

Blackberry curd

  • 2-4 cups blackberries, fresh or thawed (I used 2 cups fresh)
  • 1/2 cup water
  • 1 tsp lemon zest
  • 1 cup sugar (I used less than 1/2 a cup)
  • 2 oz. butter
  • 4 tbsps cornstarch (optional)

Place the blackberries, water, and orange zest in a pan and bring to a boil. Reduce to a simmer for 5 minutes. Press the mixture through a food mill or you can purée the berry mixture in a food processor and press through a sieve. Pour the berry liquid back into the saucepan over medium heat. Stir in 1 cup sugar and 2 ounces butter. Mix the cornstarch and 2-4tbsps. water together in a small bowl. While whisking the berry mixture, pour the cornstarch into the pan. Stir until thick and bubbly and stir for another 3 minutes. Remove from heat. Pour the contents into a bowl or vessel and cover with plastic wrap. Let cool. *I opted not to use cornstarch. Guess why… haha came out just fine without it, just not quite as thick.

Share. This is the easiest treat to share with friends or bring to a hostess as a little treat for them only – perfect for the season of giving.

Sour milk custard?

In Recipes on November 18, 2011 at 7:30 AM

Yup. Custard pudding, actually. It was really tasty too – especially because it only has 4 ingredients!

Before we dive into the recipe I should probably clarify why I’m talking milk at all since we stopped drinking milk and started avoiding most dairy since January when we started eating Paleo. There are plenty of advocates for keeping heavy cream, butter and cheese IN the Paleo diet sphere, since they are mostly fat and have little to no lactose as it has been either skimmed off or consumed by fermentation. I have found that when I cut out yogurt and milk and half and half I stopped waking up congested. Cool. Heavy cream had no such response so I have kept using it. And loving it.

But, I also kept reading about the benefits of raw dairy and I really love raw milk. When we lived in A2 we bought it at the farmer’s market weekly and it was amazing. I started thinking that if I could source raw milk from local grass-fed cows it would be an ideal source of fat and whey protein. So, I’m doing an experiment to see how I feel. To see if I feel good working out or if I like have milk as an option in my diet. The other thought is that if I let the milk sour or ferment I can make my own yogurt or kefirs and the benefits of those are widely accepted in Paleo-land. Win:win. Plus I also found raw heavy cream. Heaven.

So, in case you think I’m crazy there is a difference between milk that has gone bad and milk that has soured. Raw milk or cream that has soured is actually NOT harmful or dangerous, but rather chock full of beneficial enzymes and good bacteria! However, pasteurized milk is dangerous, as it is lacking these enzymes and bacteria, and rather than souring it putrefies. Gross. I started hunting and there are some uses for soured raw milk from the Weston Price Foundation:

  • Make homemade whey and cream cheese with the soured milk (leave the milk on the counter until it fully separates. Strain through a strainer or colander lined with tea towel). Try blending the cream cheese with a few strawberries and maple syrup for a delicious spread for sprouted bagels.
  • Soak organic pancake mix overnight in soured milk. This approach results in much tastier, fluffier, and healthier pancakes than mixing with water and cooking immediately.
  • Use soured milk or cream to make scrambled eggs.
  • Use soured milk to make custard pudding or creme brulée (see recipes below).
  • Use soured cream on a baked potato or spread on a sandwich instead of mayonnaise.
  • Mix a tablespoon of soured cream in a bowl of soup to liven it up and make it digestible.
  • Use soured milk instead of whey to soak oatmeal overnight.
  • Mix carob powder and a little rapadura into slightly soured milk and give to your kids as “chocolate milk” They’ll never know the difference (mine don’t!) and it’s good for them.
  • Use soured cream to make sweet potato casserole (see recipe below).
  • Use soured cream to make meatloaf (see Nourishing Traditions, page 356).
  • Warm slightly soured milk on the stove with some cocoa powder and Rapadura to make fabulous hot chocolate.

We love custard and so I tried this simple Custard Pudding from Weston A. Price and it was so yummy!


  • 3 eggs
  • 1 3/4 cups soured, raw milk
  • 1/4 cup Rapadura or maple syrup (maple syrup gives a kind of “flan” taste) I used maple syrup, duh
  • 1 teaspoon vanilla
  • 1/8 teaspoon sea salt

Whip together in baking dish. Cook at 400 degrees for about 45 minutes or until knife or toothpick comes out clean. Cool, serve.
Note: I’ve also made this with 1/2 soured cream and 1/2 soured milk. Total decadence!

What is your take on dairy? There are plenty of negative posts about dairy but here are a few positive posts to get you going if you care to read more:

Keepin’ It Clean

In Recipes on November 8, 2011 at 11:48 AM

Since changing my diet last January my skin seems to agree… the only time it changes is when I slip up and eat those sugars. I saw this post on Cleansing, Refined from CaveGirlEats and I liked the sound of it. It’s been a week and I’m loving it – you may want to ditch all those chemical-based beauty products and try something a little simpler.

What you’ll need – Castor oil, sunflower seed oil and Jojoba or coconut oil – that’s it.

Hexane-Free & Certified* Pure, Cold Pressed Castor Oil is what I bought

If you’re local The Common Crow carries all of these items and great little blue bottles that purchased to put my oils in so I don’t have to keep big bottles in the bathroom. If you use coconut oil, just know that it’s a solid at room temperature and you’ll need to warm it up under hot water to liquify it.


To cleanse: mix 1 part Castor oil to 2 Sunflower Seed oil. Apply a generous amount of the mixture to dry skin, massage for a few minutes, then apply a very warm washcloth to face to steam the pores open, holding the hot cloth on  skin for a few minutes. Repeat if you wear a lot of makeup or need an extra cleanse.

To moisturize: Pat  skin dry, then add a thin layer of Jojoba or Coconut oil.


To cleanse:  splash water on  face or add a teaspoon of baking soda to a dash of water and VERY gently sweep the baking soda across  skin for a gentle exfoliant.

To moisturize:  Finish with Jojoba or Coconut oil again.

Easiest Fish Curry

In CSF, Recipes on November 7, 2011 at 8:44 AM

I love curry. Major understatement but it’s a start. I have eaten and made more curries than I can count. Some are complex and complicated and really worth the time is takes to create them. This recipe is simple, quick and still delivers. Tonight the husband said, “you could serve this in a restaurant.” Nice.

You can make it with any white fish. You can also make it with squid or scallops or shrimp or some combo of any and all.

Coconut Fish Curry


  • 1 yellow onion diced
  • handful of unsweetened, shredded coconut
  • 1 can coconut milk (not light, I prefer Whole Foods 365 brand organic)
  • 1 Jalapeno minced or any hot pepper you may have would work (I used some from my yard tonight)
  • Spices: tumeric, hot curry powder, S+P
  • Seafood
  • Optional: hot curry paste

Sautee onion and hot pepper  in coconut oil until it softens. Add coconut flakes and let them brown a little. Open can of coconut milk so it’s ready – add a good dash or 2 of each spice and let them cook for 30 second or so. When they become fragrant add the coconut milk. If I have hot red curry paste in the house I’ll add a Tbs spoon or so at this point. Let the mixture cook together for a few minutes and then add your raw seafood. If the fish fillets are big I’ll often cut them with kitchen shears. Let simmer on medium low for 5-7 minutes, watching the fish to be sure it’s cooking evenly. Flip as needed and don’t let it over cook – when it flakes it’s done. Remember it will keep cooking a little in the hot liquid as it sits.

Science Experiments Part 2

In Canning, Recipes on October 12, 2011 at 11:42 AM

“I believe it’s time to bring back pickled fruit,” says Marisa McClellan in her piece on SeriousEats.com where I scored this recipe.

Pickled spiced fruit. Um….really? Ya. I had the same reaction but I also thought AWESOME. Why not? So, I tried out this little number and the result was better than I had expected.

Pickled Nectarines

A few notes: I did not do the water boil this time around because I didn’t have a big enough pan. I know – that should have been the first thing I got but I was more excited for star anise than pans. For the next go around I’d like to properly can this one because it’s not something that you will eat a whole jar of. Plus, these would be perfect in smaller jars to give as gifts. I know, reeeeally, am I gonna be that person now?

I anticipate using these as a nice accoutrement to fall/winter meat dishes – like short ribs or pulled pork. They were tart and crunchy after two weeks in the fridge. If you live near me The Common Crow is THE place for all your spices, for everything. You can buy any amount so they’re fresh and cheaper than a whole jar.



  • 6 nectarines (approximately 2 1/2 pounds) it’s best to use under-ripe fruit
  • 2 cups white vinegar
  • 3/4 granulated sugar I used coconut sugar and reduced to 1/2 cup
  • 2 teaspoons pickling salt
  • 3 star anise
  • 1 cinnamon stick, broken into thirds
  • 1 bay leaf, broken into thirds I skipped this because I didn’t have any handy
  • 3/4 teaspoon black peppercorns, divided
  • 1/4 teaspoon red pepper flakes, divided


If using, prepare a boiling water bath canner and place three lids in a small saucepan at a bare simmer.

Prepare three regular mouth jars.

Wash nectarines and slice into 12 wedges per piece of fruit.

Combine 2 cups of white vinegar with 2 cups water, 3/4 cup granulated white sugar and 2 teaspoons pickling salt. As the brine comes to a boil, divide the spices evenly between the three jars.

Once brine is boiling, add fruit to the pot. Stir to help settle the fruit into the brine. Once the fruit has relaxed into the brine and the brine is boiling, remove pot from heat.

Carefully ladle the fruit into the jars, using a wooden chopstick to help the nectarine slices settle into place. Pour brine over fruit to cover. Tap jars gently to help dislodge any air bubbles that may be trapped between the nectarine slices. Use your wooden chopstick to finish the job. Wipe rims and apply lids and rings.

* If processing for shelf stability, carefully lower jars into boiling water bath and process for 10 minutes. When time is up, remove jars from canner and let cool.

Once processed jars are cool, remove rings, check seals and wash jars to remove any stickiness.

Unprocessed jars should also be washed once cool and then stored in the refrigerator. Pickled nectarines can be eaten as soon as cooled, though for best flavor, allow them to sit in their brine for at least 48 hours before eating.

Good coaches bring treats

In Recipes on October 10, 2011 at 12:27 PM

or at least I did on Saturday. Since then no less than 10 people have asked me or texted me for the recipe. Some folks even want to buy them from me! Love that. And, they’re super easy to make.

I hobbled together the recipe but you can make all kinds of adjustments and I’m sure they’ll be just as good. I borrowed mostly from The Nourished Gourmet but the ones I had in mind originally had peanuts and sesame seeds in them so the next batch will have sesame seeds for sure. I also added dark choc chips (70% cocoa) to half the second batch. YUM. Slivered dried cherries would be amazing too or even unsweetened shredded coconut.

Here goes:

Seed and Nut Bars

Preheat oven to 350 degrees and grease (with coconut oil) a 9 x 13 casserole dish. Grind the following nuts into a coarse nut flour. Don’t let it turn into nut butter!

  • 1/2 cup cashews *if you don’t do cashews sub walnuts
  • 1 cup of pumpkin seeds
  • 1 cup of almonds

Put into a medium size bowl and stir in the following.

  • 1/2 cup pf pumpkin seeds
  • 1/2 cup sunflower seeds
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon

Melt in a small saucepan:

  • 1/2 cup of honey (I used 1/4 cup raw honey, 1/4 cup coconut sugar)
  • 1/4 cup high quality coconut oil

Pour honey/oil over the nut mixture and stir until everything is evenly coated with it. Press evenly into the prepared casserole dish and bake for 18-20 minutes, or until it is lightly browned on top. I like it cooked 20 or longer – I liked the browned edges :)

Allow to cool for 20 minutes, then very gently cut and remove bars and allow to cool on a plate. They will be crumbly but you can smoosh them back together. I liked to cut out the edge pieces and then just cut the ones in the middle but leave them in the dish to cool.


Check out the breakdown of coconut sugar if you have a minute or two.

Successful Science Experiments

In Canning, Recipes on October 6, 2011 at 10:47 AM

Yesterday was exactly two weeks since I embarked on some pickling experiments. As I mentioned in a past post I’m dying to be a part of the canning experience. The whole concept of pickling/canning is so foreign to me but I WANT to be skilled at it. There is so much that can be canned and so much summer produce to creatively have access to all year. I will just keep at it. There was some success and some failure BUT more of the former!

First thing I learned – if you’re going to try to wing it, make sure your pot is large enough. Duh. I failed to process that the jars I had were quite big and they would not submerge into that pot of boiling water. Oh, well. They still seal quite nicely when the pickling liquid is hot and it just means they won’t store on the shelf. Most likely if you’re new to pickling/canning you’ll just want to eat whatever you made anyway!

One concoction turned into a bowl of fuzzy green beans – not exactly the spicy accompaniment to Bloody Mary’s I had hoped for.

The sugar snap peas though – SCORE! They are so sour and a little spicy and very crisp still.

I used this recipe from Smitten Kitchen (adapted from a few different sources) and added more spice – Szechuan peppercorns, extra garlic, extra peppers from our garden. I would actually add even more spice next time (we like thing HOTT!)

Pickled Sugar Snap Peas

1 1/4 cups white distilled vinegar
1 1/4 cups cold water
1 tablespoon kosher or pickling salt
1 tablespoon sugar (I used coconut sugar)
1 pound sugar snap peas, stems trimmed and strings removed
4 garlic cloves, sliced
1 or 2 small dried chile peppers, slit lengthwise or a couple pinches dried red pepper flakes

In a nonreactive saucepan, heat the vinegar with the salt and sugar until they are dissolved. Remove from the heat, and add the cold water. (This gives you a leg up on getting the liquid to cooling the liquid.)

When the vinegar mixture is cool, pack the sugar snaps, garlic and chile peppers or flakes into a 1-quart jar or bowl, and pour the brine over it. Cover with a non-reactive cap, or, er, plastic wrap. Pyrex is your best friend here – big bowl with the matching cover – so easy.

Store the bowl in the refrigerator for two weeks before eating the pickled peas – you can then transfer to a jar and eat or share!

Up next, the success and oddity of pickled spicy nectarines. Seriously, they’re good!