The start of canning and preserving busy season, mini pies, trip planning, and a celebration of National Mint Julep Day in this edition of Thymeline.
I hope everyone had a nice Memorial Day Weekend!
We were away ourselves, and then attended a surprise party for a friend on Monday. I somehow thought I’d manage to get this post up yesterday, but (as I often do) I underestimated my available free time. Hopefully you were all too busy with family and friends anyway to miss me!
In terms of news, I canned my first item of the summer – a super simple small batch of cold-packed Garlic Dill Pickles for the Food In Jars May Mastery Challenge. I made a slight variation on this pickle recipe. This week I’m hoping to pick up a big batch of berries and make some kind of jam. My stockpiles of preserves are running low and need refreshing.
I did a trial run of these mini pies for this weekend’s adventures (Mixed Mushroom, Pea & Gruyere and Honey Chicken versions), and they were pretty fantastic. I’ll get recipes for these up on the blog sometime soon.
I’m also doing restaurant research for two trips I’m taking in July – one to Salt Lake City to attend a fencing tournament Sam is participating in, and another to Boston right after with friends. I’m of course obsessing over my food options.
Now, onto the links you’ve been waiting for:
- It’s National Mint Julep Day! Here are a few recipes I’d love to try:
- This Frozen Peanut Butter Cup Pie looks to die for.
- A quick and easy Honey Mustard Salmon would make for a perfect weeknight dinner.
- Jackfruit vegan barbecue is magical.
- I’m truly inspired by these Alien Egg Cakes from Nerdy Nummies.
- Need some summer reading? Food52 asks food writers for their suggestions.
- Baby corn really is a wonderfully ridiculous vegetable.
- A student helped to recreate music depicted in a 16th century hellish landscape by Hieronymus Bosch, and it’s actually hauntingly beautiful.