I really wanted to blow your socks off today. I wanted to write the best blog post ever -- teach you something that you never knew was possible, that you never imagined could happen in our lifetime.
But then I sat here for a solid two minutes and couldn't think of a damn thing.
The tank was empty. The well was dry. (But the cliches were 'a flowing.)
I blamed it on the low pressure system, the fact that I woke up with the sniffles, that I didn't have my sweet tea this morning, that I was over-worked, that my jeans were too tight, that TV sucks now that True Blood and Mad Men are gone for the year (though I am buoyed by the return of Dexter). Yet I only had myself to blame. (As always.)
So I went to the kitchen to grab a snack. I was feeling peckish for a pickle. And that's when I noticed the empty jar.
In other words, the last straw.
And yet, friends, what happened next is the kind of thing that kitchen lore is made of.
I took that jar, void of pickles yet full of brine, and held it firmly in my hand as I raised it skyward to curse the gods.
And that's when inspiration struck.
No, I didn't pour myself a pickle back (which, by the by is mentioned as one of my Food News items in the latest issue of House & Home magazine.) Instead, I decided that I was going to make some more pickles. Right there, right then.
I don’t think that this is considered “food safe”, but this empty jar of amazing pickles had been gifted to me by the great chefs at Charcut Roast House in Calgary, and as previously mentioned, I was really, really sad that they were gone. But looking at the jar, still teaming with that delicious brine, I decided to slice up half a cucumber and make a batch of refrigerator pickles.
They won’t last long (especially since I’m going to finish them off today), but I thought it was a tasty way of extending some special pickle brine while also being terrific fodder for today's blog post.
I guess you could call me a “the pickle jar is half full” kind of gal.