I might start a new tool on the blog, quotes from Chris. Here's one installation:
"I'm pretty enamored with the idea of swamp people, in general."

Nothing like pickles in the morning

I got up early today to finish up a batch of freezer pickles before work (is that weird? Maybe). I think they'll turn out ok. The recipe called for a ton of sugar. I only used 2/3rds of what it called for, but I was afraid to cut it out because I didn't know what functional use sugar serves in pickling. Any? None? More research is required. Anyway, if you, too, are interested in making freezer pickles, here's the link I used from the UW Extension office. See page 54. If you want to can your own pickles, you may want to see if your local state university has an extension office with tips. It seems that altitude is really important. I also just really like the UW Extension. Always handy with a good tip.

Went berry picking

Raspberry Brown Sugar Gratin

In honor of Dave and Kathy's visit, and of the nearly six pounds of berries I picked, I made this gratin. Except, I didn't use raspberries, I used blueberries. And I didn't use creme fraiche, I used thickened yogurt. And I didn't even use half of the sugar, nor did I put it through a sieve because that didn't work. So of the three ingredients, I used none of them correctly. It was still tasty, though.

From Smitten Kitchen:

There are a lot of ways you can play around with this — flavoring the sour cream with lemon, vanilla, cinnamon or almond; using a mix of berries, etc. — but it is flawless the way it is. Want to fancy it up for fancy people? Make it in individual ramekins or tiny gratin dishes.

[Updated to add] Ooh, I just had an idea — Swap thick, full-fat Greek-style yogurt swapped for sour cream and serve it at a brunch to what I have to imagine would be a round of applause. Or at least I’d applaud.

1 pint (2 cups) fresh raspberries (or your choice of berry)
1 pint (2 cups) sour cream (or crème fraîche)
1 cup dark brown sugar

Preheat broiler. Gently fold raspberries and sour cream together in a shallow 1-quart dish. Press the brown sugar through a sieve or mesh colander so that it sprinkles evenly over the dish. (I tried using a sifter; don’t bother, it doesn’t work.) Run the dish under the broiler until the sugar just starts to caramelize. Eat at once.

Keeping: The leftovers might look like something died in your fridge but I can assure you, are equally delicious.

Smoothies!!!

Here's my favorite smoothie recipe. I think you can use it as a base and then add/subtract things you'd rather have:

In a blender, add the following: 

• A handful of ice cubes (maybe a cup's worth?)
• Half to a full avacado - I use this instead of banana because I loathe the taste of banana. I love how this makes the smoothie nice and creamy. I honestly don't think that you can taste the avacado, but some may.
• 1 serving of protein powder - My favorite is the vanilla burbon flavor by Tera's Whey that I've found at Whole Foods here in Madison. If you get one that has a lot of fake sugars in it, it will make your smoothie extra sweet, maybe too sweet. So adjust according to sweetness preference. I like mine less sweet. 
• 1 cups or so of frozen mixed berries - Or substitute with your favorite frozen fruit. I think using frozen is key so you get that smoothie texture. 
• Some sort of milk or milk alternative to cover - I prefer a vanilla flavored or unsweetned rice milk. This choice too will add/subtract sweetness and creaminess to the smoothie. You could also try juice here if you prefer.

Then blend and add more milk/alternative to desired thickness and enjoy!

You could also add other 'boosters' for health. For example, I like to add ground flax seed for fiber and omega-3s. Or you could add vitamin or wheat grass powder. The choices are endless.

Hope this helps get you started!!!!

Uses for Old Bay

Dear Emily in Moscow (Russia, not Ohio), posted this on my Facebook:

A friend sent me Old Bay!! (A GOOD FRIEND). Please post your favorite Old Bay (not crab or seafood that I can't get) uses on your blog. I know how you love it!

So, everyone, what are your favorite Old Bay uses? Em, here are mine below:

1. on corn
2. zucchini or other summer squash. also acorn squash in the winter
   
3. on popcorn (REALLY GOOD)
4. shrimp
   
5. really, any kind of fish
6. REALLY good in tuna fish sandwiches
7. any preparation of potatoes
8. bloody mary's
9. chicken
10. EGGS
    

Am I missing any greatest hits?

Pickled Sugar Snap Peas

How's this for irony? I just got back from the doctor, where I apparently have a TMY, or strained jaw joint. I'm to eat soft foods for a week. The irony is twofold. 1) I have some anti-inflamatory medicine that I absolutely have to take on a, quote, "very full stomach," (not easy to do when all I can eat are soft foods, and have a cold coming on to boot), and 2) my pickles are ready. SIGH! Here's the recipe for you to enjoy below. From Smitten Kitchen.

Ingredients

• 1 1/4 cups white distilled vinegar
• 1 1/4 cups cold water
• 1 tablespoon kosher or pickling salt
• 1 tablespoon sugar
• 1 pound sugar snap peas, stems trimmed and strings removed
• 4 garlic cloves, sliced
• 1 or 2 small dried chile peppers, slit lengthwise or a couple pinches dried red pepper flakes

Directions:

1. In a nonreactive saucepan, heat the vinegar with the salt and sugar until they are dissolved. Remove from the heat, and add the cold water. (This gives you a leg up on getting the liquid to cooling the liquid.)
2. When the vinegar mixture is cool, pack the sugar snaps, garlic and chile peppers or flakes into a 1-quart jar or bowl, and pour the brine over it. Cover with a non-reactive cap, or, er, plastic wrap.
3. The original recipe suggests you store the jar in the refrigerator for two weeks before eating the pickled peas, but good luck with that. They’re quite delicious and already lightly pickled by 24 hours later.

Results:
Just what you would imagine them to be. Trust me, though. Go easy on the red pepper flakes. It seems to get spicier over time. I've been sampling these all along, but it's hard to have to go a week without them. By the way, "non-reactive" means no aluminum, and I don't know about non-stick (I used my enamel coated dutch oven, I think that's non-reactive), and no plastic storage. Use a glass jar.