It's a canning day

It's gorgeous here today, and although both boys were up in the 4s (J with a bad dream and Ol because he just felt like it which I put the kabosh on pretty quickly!), I made it to Pilates, finally got part of my sister's gift mailed for a reasonable price (thank you small international flat-rate box) and am now setting things up for a few hours with my canning pot. Other than the mess of carrots I pickled last week, the pot's been cold lately, and I've been rather blue because of it. Also, my stock o' jams and pickles is low to an unprecedented degree. With the same sense of urgency I feel when our freezer stock of muffins and scones drops precipitously, I decided I must start replenishing the shelves. On tap for today are dilly beans and some cranberry sauce.

 

I'm having a real yen for some gumbo so will definitely be making some of that in the near future, need to make a strawberry cake and collard greens cobbler for a catering gig on Saturday and then need to start, in as earnest a fashion as can be mustered, preparations for a holiday gathering we're hosting a week from Saturday. It is so nice to spend warm mornings in the kitchen this time of year!

Pasta with bitter greens pesto, sundried tomatoes and chicken

What a delightful way to clean out my fridge! I pulled of the tops from a bunch of Hakurei turnips, took a few leaves from a bunch of red bor kale, sauteed them with garlic, a little lemon and a peperoncino (intero, cayenna, d'Italia) and then food processored them with two garlic-stuffed green olives and some pecorino. In the meantime, the whole wheat spaghetti cooked, and I chopped leftover roast chicken from last night and oil-packed sundried tomatoes. The latter items went into the skillet with the greens pesto and some pasta water, and finally, I tossed it all together with the hot noodles, more pecorino, and a little more cooking water. It was a healthy, satisfying, simple dinner that made good use of a handful of leftover and pantry ingredients.

Rum balls!

These are so ridiculously good and absolutely perfect for the holidays! Make them at least a few days before you share or indulge because they do improve over time.