Today I took a brief break from the studio to make some pickled vegetables. This year I’m skipping cucumbers and just focusing on what we all went nuts for last year. My mom stopped over and in a wee three hours we were able to can dilly beans, carrots, onions and garlic (mom calls this potpourri) and a new endeavor pickled brussel sprouts. As I’m a fan of all things veggie I figured why not? Looks like yum to me . . .
Theo was a help, as usual, laying down in the kitchen in the only free space unoccupied by either an appliance or a human.