{"id":585,"date":"2009-06-18T16:19:45","date_gmt":"2009-06-18T20:19:45","guid":{"rendered":"http:\/\/www.marthabayne.com\/wordpress\/?p=585"},"modified":"2009-06-18T16:31:16","modified_gmt":"2009-06-18T20:31:16","slug":"as-promised","status":"publish","type":"post","link":"https:\/\/www.marthabayne.com\/wordpress\/as-promised\/","title":{"rendered":"As promised …"},"content":{"rendered":"

\"refrigerator<\/p>\n

… blurry photos of home-cooking experiments.<\/p>\n

On the left are quick-pickled radishes: two tablespoons salt, one tbsp sugar, some “pickling spice” from Stanley’s, which is a little heavy on the coriander, and two weeks worth of Vera’s radishes. Put all in jar; cover with water. Cap, shake, and chill.<\/p>\n

On the right is green garlic pesto. Puree handful of garlic scapes (also courtesy Vera), a smidge of leftover parsley, and the sad, limp remains of one drowned basil plant in Cuisinart. Add olive oil and pine nuts till a nice thick paste. I suppose you could toss with pasta, but I’ve just been making impromptu garlic bread by spreading it on toast. Delicious — if pungent.<\/p>\n

Both of these were ridiculously easy, though the pesto was more a solid win than the radishes, which are a little watery. I’ve been making pickles for several years — mostly wild-fermented, but some vinegar — but my efforts are still scattershot, thanks to my chronic laziness and impatience.<\/p>\n

So today, seized by the urge for self-improvement (and wracked with watery-radish disappointment) I ordered a copy of Eugenia Bone’s new Well-Preserved<\/a>. By the end of the summer I shall be a master canner.<\/p>\n

It’s far more reasonable than last summer’s goal<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"

… blurry photos of home-cooking experiments. On the left are quick-pickled radishes: two tablespoons salt, one tbsp sugar, some “pickling spice” from Stanley’s, which is a little heavy on the coriander, and two weeks worth of Vera’s radishes. Put all in jar; cover with water. Cap, shake, and chill. On the right is green garlic … Continued<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[5],"tags":[155,154],"class_list":["post-585","post","type-post","status-publish","format-standard","hentry","category-personal","tag-eugenia-bone","tag-pickling"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.marthabayne.com\/wordpress\/wp-json\/wp\/v2\/posts\/585","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.marthabayne.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.marthabayne.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.marthabayne.com\/wordpress\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.marthabayne.com\/wordpress\/wp-json\/wp\/v2\/comments?post=585"}],"version-history":[{"count":9,"href":"https:\/\/www.marthabayne.com\/wordpress\/wp-json\/wp\/v2\/posts\/585\/revisions"}],"predecessor-version":[{"id":595,"href":"https:\/\/www.marthabayne.com\/wordpress\/wp-json\/wp\/v2\/posts\/585\/revisions\/595"}],"wp:attachment":[{"href":"https:\/\/www.marthabayne.com\/wordpress\/wp-json\/wp\/v2\/media?parent=585"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.marthabayne.com\/wordpress\/wp-json\/wp\/v2\/categories?post=585"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.marthabayne.com\/wordpress\/wp-json\/wp\/v2\/tags?post=585"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}