and then we canned pickles, pickled okra, apple butter, and jalapeno-spiked cherry preserves. Yum. If only the pickles didn’t have to cure for 4 to 6 weeks!
I also hosted book club this month and made these amazing stuffed mushrooms and this raspberry lemonade. Soooo good. And while I’m on the subject, these lettuce wraps are incredible as well. Mmmm, food.