Wednesday, November 10, 2010 at 8:17AM 
Blog post written and photo taken with iPhone...sorry for the photo quality today!
So I have 14 pounds of Seckel Pears to peel this morning...
Seckel Pears Sunday, November 7, 2010 at 9:57AM
Updated on Monday, May 9, 2011 at 11:13AM by
Brook Hurst Stephens
Apple Drinking Vinegar, made with Gala apples, Dr Bronners Apple Cider Vinegar and sugar.
People have been drinking vinegar throughout history. Sometimes they drink it straight, for it's many health benefits, but I have found that making "shrubs"*, as they are sometimes called, is a great way to preserve fruit and liven up your daily liquid intake at the same time.
~~~~~
To make Drinking Vinegar, start with any kind of fruit -- preferably something fresh, organic and local.
Wednesday, November 3, 2010 at 12:42PM
Updated on Friday, November 5, 2010 at 6:36PM by
Brook Hurst Stephens
Pints packed with Clove-Studded Seckel Pears in a spiced vinegar-based syrup.
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I stumbled upon a heckuva deal at Metropolitan Market the other day.
Local just-picked Seckel Pears, $1.99 lb!
Sunday, October 31, 2010 at 8:26AM
Updated on Friday, November 5, 2010 at 11:07AM by
Brook Hurst Stephens
Updated on Friday, November 5, 2010 at 11:27AM by
Brook Hurst Stephens
4 pounds of fresh cranberries.
Cranberries, Cranberry, Cranberry Sauce, Turkey, Vitamin C, anti-oxidant Thursday, October 28, 2010 at 4:35PM 
Sorry for the poor quality of the photo -- taken with my iPhone -- no editing feature :(
In my last 2 blog posts, I talked about the Portland Fermentation Festival, and how much it inspired me. A few minutes ago, even though I should be making dinner, I decided to write one more (albeit brief) blog post because my kitchen counter is starting to look like a science project and I want to share it with you.
(The second fridge has been looking like a science project for awhile, with various crocks and jars full of things, but that's another post for another day.)
Thursday, October 21, 2010 at 12:22PM
Updated on Monday, October 25, 2010 at 10:33AM by
Brook Hurst Stephens
(This was Part 1 of a two-part blog post. This first part was written the day after the event, when I was short on time. Please continue to scroll down and read through this brief section. There is an extensive follow-up blog post, complete with photos of the event, posted today, Oct. 25th.)
Monday, October 18, 2010 at 7:25PM 
This sauce tastes just like a Caramel Apple, but better.
I think you're going to like this recipe.
It has ONE ingredient.
One very autumn-like, very local, very easy-to-find ingredient.
Friday, October 15, 2010 at 9:03AM (Unusual for me to blog about a TV show, but cucumber pickle season is officially over and I'm already feeling nostalgic about making pickles!)
Aunt Bee is well-known in Mayberry for her cooking skills. In the first episode, she serves a platter of fried chicken with all the trimmings, and thereafter her character is associated with wholesome, home-cooked meals. She frequently contributes meals to community or church events and brings picnic baskets of food to Mayberry's tiny jail for its lawmen and inmates.
While Aunt Bee is celebrated for her cuisine, she falls short as a pickler. Andy and Barney refer to her pickles as "kerosene cucumbers."
This is my favorite episode:
Thursday, October 14, 2010 at 10:26AM 
Pear Chutney recipe - spicy version.
I love you because you are so many things, all rolled into one gorgeous colorful little package.
You are both savory and sweet. Sometimes, you end up being spicy, too. You're always a touch sassy, which I really like. One thing is for sure; you never disappoint. You sit there silently in the cool dark cupboard, waiting for me to retrieve you, and you are always ready, willing & able to do whatever I ask of you.
Monday, October 11, 2010 at 10:08AM 
Monday morning is a little sweeter with strong tea & toast topped with Pumpkin Butter.
Pumpkins. For starters, orange is my very favorite color, so anytime I get to make something with pumpkins, kumquats or carrots, I am twice as happy.
Thursday, October 7, 2010 at 3:43PM Well, maybe they aren't technically souvenirs. Maybe they were just too much of a bargain, and I couldn't pass them up.
Some travelers leave a little extra room when packing their luggage, in case they find a pair of shoes or an outfit they can't live without....but me? I end up with a fancy 4-pack of 8.4 oz. Italian-made jars and one bright red "Made in the U.S.A." canning funnel!
It's really not so surprising, is it? Preserving food appeals to my frugal side, so why wouldn't I want to take advantage of box of discounted Bormioli Special Edition jars?
Canning equipment & supplies...always in style.
They say ALL the cool kids are buying them ;)
Wednesday, September 29, 2010 at 9:34AM Pickle Meat?
Also known as "Creole Pickled Pork"
I'm off to New Orleans at the crack of dawn tomorrow morning. I'm taking my youngest son with me, to visit my middle son, who's in his second year at Loyola University...
