leftovers
Things I made in 2011 but never got around to writing about:
It’s occurred to me more than once over the past few years — as we’ve ripped up carpet and torn out cabinets, laid flooring and tile, hung drywall, replaced light fixtures and appliances and furniture, and slowly worked our way through 11 gallons of Benjamin Moore’s Moonlight White — that what I really should have is a home renovation blog (like Door 16, only not nearly as cool), filled with satisfying before-and-after photos and helpful tips on how to paint 50-year-old knotty pine paneling. Instead, I float about in a dream world of food, taking ambitious photos of recipes I’d like to share and then realizing oh crap, that room needs three more coats of paint before Monday; let’s order sandwiches.
But we finished the last major project on our list right after Thanksgiving and we’re now left with only minor tasks like paint baseboards and cover that weird hole in the wall and make a light fixture for the bedroom. Which means a return to a semi-normal life filled with the simple, quiet things that make me happy: cooking, writing, and eating well. I look forward to sharing all that with you in 2012.
When Harry Met Salad 
The Roasted Potato Salad with Garlic Scape Pesto looks fabulous. So fabulous that I might have to figure out how to make it, even without your recipe! Just discovered garlic scapes this year, but seriously YUM.
January 11, 2012 at 12:20 am
Deliciously gorgeous photos.
January 11, 2012 at 10:22 pm
So glad you’re back!! Was growing concerned!
Picked radishes, eh? Am motivated to try them.
January 25, 2012 at 12:26 pm
I must try pickled radishes. Can you suggest a recipe? Lovely photos, as always! Cheers.
January 31, 2012 at 10:06 pm
I adapted a pickled radish recipe from The Lee Bros: Simple, Fresh, Southern.
2 lb. radishes, sliced thin
handful of fresh thyme
1 c. white vinegar
4 cloves garlic, peeled (I used garlic scapes, because they were available at the time)
2 tsp. kosher salt
1 tsp. sugar
1 tsp. white peppercorns
Pack the radishes in jars with a sprig or two of fresh thyme. Comibe the remaining ingredients with a cup of water and bring to a simmer over medium-high heat. Pour the brine over the radishes. Cover loosely and let cool to room temperature. Seal tightly and refrigerate for at least one hour. Makes about a quart.
They’re refrigerator pickles, not hot-processed pickles, so you’ll want to use them up within a week or two.
February 7, 2012 at 5:20 pm
Would you happen to have the recipe for bourboned peaches! That looks lovely
February 16, 2012 at 7:50 pm
Yup! Lee Bros. again:
2 lbs. peaches
2 c. bourbon
1/2 c. sugar
1/2 t. kosher salt
Cut the peaches into wedges or slices and pack them in a quart jar. Bring bourbon to a simmer over med-low heat, add sugar & salt, simmer until syrupy (about 5 mins). Pour the syrup over the peaches and seal the jar. Cool to room temp and then chill in fridge ’till cold. They should keep a few days in the refrigerator.
February 17, 2012 at 4:03 pm