Unleash Your Inner Bobby Flay

So there I was, standing in the produce section of Devon Market, just soaking in the huge variety of the bounty before me.  Dandelion greens, purple kohlrabi, parsley root, mountains of herbs, chiles or all shapes and sizes and potency, tomatillos...

Tomatillos?  I don't think I have ever made anything with tomatillos.  I mean, I know I have purchased them before, but I don't think they ever made an appearance in a dish.  They simply met an untimely end, wasting away in the veggie drawer of my fridge.

I know that they are a relative of the gooseberry and are a staple in Latin American cuisine.  After taking stock of what I had at home and going through my rolodex of south of the border falvors, I Unleashed my inner Bobby Flay, grabbed a couple tomatillos, some limes, fresh cilantro, and some chiles and ran back to my kitchen.

Here is what I came up with.

Fast and delicious!

Spicy Black Bean and Red Cabbage Salad with Tomatillo Salsa

This fiber rich salad is tangy, sweet, and spicy, and it comes together in minutes.  You can control the heat level by removing the seeds from the jalapeño for a more mild flavor.

1 28 oz can black beans, drained and rinsed
1 cup frozen corn, thawed
1/4 head of red cabbage (about 1 1/2 cups), sliced into thin strips
1/2 red onion, minced
1 jalapeño, minced
1 medium shallot, minced
2 tomatillos, husks removed and coarsely chopped
2 cloves garlic, coarsely chopped
1 tsp cumin
2 tsp red wine vinegar
juice of 1 lime
2 tsp honey (or more to taste)
2 Tbl fresh cilantro, chopped
3 cups arugula
salt n' pepper

Combine tomatillos, jalapeño, shallot, garlic, cumin, vinegar, lime juice, honey and cilantro in a food processor.  Pulse until everything is incorporated but still a little chunky.  Season with salt and pepper.

Combine beans, corn, and cabbage in a large bowl.  Pour half of the salsa over and toss to combine.  Allow to sit for about 10 minutes so the dressing can be absorbed a bit.

In another bowl, toss arugula in remaining salsa (or enough to coat the greens).  Divide greens onto four plates.  Top each plate with the beans, cabbage, and corn.  Garnish with cilantro leaves.

Nearly Palak Paneer

I love Indian food.

With it's rich, spicy flavors and warm, inviting aromas, Indian food is one of my favorite comfort foods.  Whenever I eat it, I feel as if I am wrapped in a soothing sari of love. 

But I have never attempted to make it at home.  I think having an Indian buffet right around the corner for eight years was the main reason, although having the tiniest kitchen known to man didn't help, either.  So, now that I have moved and have some elbow room, I thought I should give it a whirl.

Indian cuisine varies from region to region, however, there are several ingredients common to most Indian food.  Chick peas, lentils, and potatoes seasoned with warm spices like ginger, cardamom, cinnamon, cloves, and chilies tend to cross over into all of the regions resulting in a beautifully fragrant array of deliciousness.

One of my favorite dishes is palak paneer, a wonderfully smooth combination of spinach and paneer, or Indian farmer's cheese.  As you know, I'm a true midwesterner with a passion for the cheese.  But for some folks, dairy is a no-no.  I look at this as an opportunity to play in the kitchen.  Since Indian food is primarily vegetarian, why not make it vegan as well.

Here is what I like to call Nearly Palak Paneer, a spicy (and dairy free) riff on that traditional spinach and cheese dish.

Nearly Palak Paneer

While this is not necessarily a traditional saag, it sure hits the spot!  Baking the tofu not only adds texture to an otherwise creamy dish but a pop of additional flavor as well.  If you aren't in the mood for tofu, try adding chick peas to the mix for that extra bit of protein.

1 16oz package frozen chopped spinach (thawed and mostly drained)
2 red peppers
1 yellow onion, chopped
2 jalapeños, seeded and minced
3 cloves garlic
2" fresh ginger, peeled and minced
1 tsp turmeric
1/2 tsp cinnamon
2 tsp curry powder
1 tsp galangal
2 Tbl garam masala
2 Tbl olive oil
1/4 cup water
1/4 cup soy milk
salt

For the tofu

16 oz firm tofu
2 Tbl soy sauce
1 tsp turmeric
1/2 tsp cinnamon

Preheat oven to 350.  Slice tofu in half through the middle and place between several sheet of paper towel.  Press to release as much liquid as possible.  While the tofu drains, whisk together soy sauce, turmeric, and cinnamon.  After about ten minutes, remove tofu from paper towels and cut into 1 inch cubes.  Toss in soy mixture and place on a baking sheet.  Pop in the oven for 35 minutes, turning about half way through.  Tofu should be firm to the touch, but not browned.

In a food processor, place thawed spinach, garlic, and one red pepper coarsely chopped.  Blend until smooth.  You may need to add a bit of water to help encourage things.  Set aside.

In a large saute pan, heat oil over medium heat and cook onions until translucent (about ten minutes).  Dice the remaining pepper and add to onions.  REMEMBER TO SEASON AS YOU GO WITH SALT!  Once the peppers start to soften, add ginger and jalapeños.  Cook for two minutes.  Add turmeric, galagal, curry powder, and cinnamon, and stir well to combine.  Cook for two minutes until spices are fragrant and fully incorporated.  Add pureed spinach mixture and 1/4 cup water.  Bring to a boil and reduced to a simmer for about five minutes.  Stir in soy milk.  Add tofu and garam masala.  Stir well to combine spices, and cook for two more minutes.

Serve with naan or over rice.

*Tofu can be prepared up to three days in advance.  Simply cool, wrap in plastic, and store in your refrigerator.  Bring to room temperature before using.

A Veggie Quickie

Stanislavski writes that an actor prepares.

And I would like to state that a healthy eater must prepare as well.  "Ugh!" you may think, "I've already given up meat and dairy, now I have to do work?!"

"Nay," I say, fellow healthy eater.  Think of it as preparing yourself for the weekly battle towards health.  When I was a teacher, I would set aside a couple of hours each Sunday to prepare for the week.  I would make a couple of soups, vinaigrettes, and whatever else suited my fancy so all I had to do when I walked in the door at 9:00 (yes, teachers pull very long hours) was combine a couple of ingredients, reheat a few things, and dinner was served (and, quite often, the next day's lunch was ready to go in the fridge).

When you are making some quinoa, or any other grain, double the batch.  It will keep for a couple of days in your refrigerator.  Same holds true for beans, vinaigrettes, and soups.  Just add some fresh veggies and a little creativity and dinner is ready in no time!

Remember the Six Ps:  Proper Preparation Prevents Piss Poor Performance!

Culinary term of the week:  chiffonade - a cooking technique in which herbs and leafy green veggies are cut into long thin slices.

Sauteed Swiss Chard with Leeks and Golden Raisins

The slightly bitter and earthy greens are balanced nicely by the sweetness of the raisins.  Serve on top of quinoa or whole wheat Israeli couscous for a flavorful and filling meal!

1 large bunch of Swiss Chard (about 3 cups)
1 leek, white and light green parts
2 cloves garlic, minced
2 carrots, peeled and grated
1/3 cup golden raisins
1 Tbl cider vinegar
1 Tbl warm water
1 Tbl honey (optional) 
2 Tbl stone ground mustard
2 Tbl olive oil
1/4 cup pine nuts, toasted (for garnish)

In a small bowl, thoroughly combine water, vinegar, and honey. Soak raisins in the mixture while you prepare the other ingredients.

Remove dark green leaves from the leeks and slice down the center without cutting all the way through.  Rinse under cold water to remove any grit.  Cut leek into thin, circular slices.  Saute leeks over medium heat in the olive oil until just beginning to brown (about the time it takes to prepare the chard).  Be sure to season with salt and pepper.  Add garlic to leeks and cook for one minute.

Rinse chard and pat dry.  Holding on to the stems, fold leaves over, and remove leaves, reserving stems.  Lay leaves one on top of the other.  Roll into a cigar shape, and slice into 1/2" wide pieces.  You have just made a chiffonade.  Cut stems into 1/2" pieces, discarding any super thick pieces.  Add leaves and stems to the leeks and garlic.  Season with salt and pepper, and toss to wilt the greens.  Cook for three to four minutes.  Once greens have begun to wilt, add carrots, mustard, and raisins along with their liquid.  Toss to combine and cook until liquid has evaporated and stems are tender (about three minutes).

Serve immediately.  Garnish with toasted pine nuts.

Necessity is the Mother of Invention

I am a practical person who has lived on a budget all of his life. Aside from the dining room table I bought for my 30th birthday, I tend to shy away from extravagant purchases or gigantic splurges.

Unless it comes to food.

Then I have no problem spending away. A $250 meal in Napa is completely justifiable...it's Michael Chiarello! $600 a month in groceries...I needed them.  Splurging on a whole salmon to make barbecue gravlax...?  Um, hello!  It was Tuesday...

So now I find myself soon to be without a regular paycheck.

But, mama still gotta eat good.

Necessity is the Mother of Invention (and Improvisation)!


Black Bean Cakes with Poached Egg and Avocado Cream

The egg makes for a delicious sauce. The avocado pushes it over the top!

This spicy little dish is perfect for brunch on a hot summer day and surprisingly easy to make! I'm sure you could be lah-dee-dah about it and soak your beans, but canned worked just fine.

Yields 6 cakes

2 15oz cans black beans, rinsed
2 green onions, chopped
1 clove garlic, minced
1/4 cup pepadew peppers, minced
1 Chipotle pepper, minced
2 eggs, beaten
1 Tbl flour, plus 1/4 cup for dredging
2 Tbl cilantro, chopped
1 1/2 tsp cumin
1 tsp coriander
salt n' pepper

In a large bowl, mash up 2/3 of the beans using a potato masher.  Add remaining ingredients, including reserved beans, and stir to thoroughly combine ingredients. Roll up your sleeves, cuz it's gonna get messy.  Pat mixture into 6 cakes, approximately 3 inches in diameter.  Dredge each cake in flour.

Heat 2 Tbl olive oil in a large skillet over medium heat.  Cook cakes for 7-10 minutes or until crisp enough to flip. Once flipped, cook for an additional 5 minutes.  Top each cake with Avocado Cream and a poached egg.

Avocado Cream

1 avocado
2 Tbl low fat Greek yogurt
Juice of one lime
pinch of red pepper flakes
Salt n' pepper

Combine all ingredients in a bowl or food processor until smooth.  Salt and pepper to taste.



Hints on Perfectly Poached Eggs

* Make sure you use a large enough pot
* Add at least 3 Tbl white vinegar to simmering water
* Stir the water in one direction before adding the eggs.  The swirl will allow the eggs to fold back onto themselves creating the perfect little package.

Summer Soup

I've said it before and I'll say it again, "It's hot."

And, after my culinary stroll through San Francisco, I'm quickly looking like one of those unfortunate Wal Mart people.

So I am chubby and hot.

In an effort to cool off and slim down, I offer you...soup.

I'm sorry...I love this picture.

Chilled Carrot Soup with Dill

This is a fantastic little soup for hot summer nights. Serve with a salad and some crusty bread and, vi-oh-lay, you've got dinner! Make it vegetarian by substituting water for the chicken stock. I find that veggie stock muddles the taste of this soup.

6 carrots, peeled and sliced
1 yellow onion, chopped
4 cups chicken stock
Juice of 1 lemon
3 sprigs dill, plus 1 Tbl finely chopped
2 sprigs thyme
2 Tbl olive oil

In a large pot, heat oil over a medium flame and add onions. Saute for 5 minutes, stirring occasionally.  Create a bundle with the dill and thyme, and throw it into the pot.  Add carrots and cook until they soften a bit.  Add stock and lemon juice and bring to a boil. Reduce heat and simmer for 10 minutes.  Remove from heat and discard the herb bundle. Using an immersion blender, puree the soup. Ladle the soup into a bowl through a sieve, pressing on solids and discard the pulp. Stir in reserved dill and refrigerate until thoroughly chilled. Garnish with a sprig of dill (and maybe a dollop of yogurt or sour cream).

Da Bombe!

Here in Memphis it's hot.  As my friend C likes to say, "It's Africa hot."

So we were in need of something to cool us off.

Yummy.

Lemon and Vanilla Ice Cream Mosaic with Blackberry Puree


This is so freakin' easy to make, and there are endless possibilities with flavor combinations.  If you want to feel fancy, play around with adding some liqueurs to the puree.

1 pint lemon sorbet
2 pints vanilla ice cream
10 oz blackberries
2 Tbl sugar

Let the ice cream and sorbet soften in the fridge for about 30 minutes (or if you are in Memphis, just walk outside for a sec with it).  Place berries and sugar in a blender and mash 'em up good.  Strain through a sieve, pushing against the solids with a spoon.  Pop it into the fridge while you prepare your pan.

Lightly grease a loaf pan and line with parchment paper or plastic wrap.  Spoon in the sorbet and ice cream so that the two are separate and evenly distributed about the pan.  Drizzle the blackberry sauce in between.  Continue to add layers of ice cream and fruit.  Using the back of a spoon, press down on the ice cream to remove air pockets.  Wrap in plastic wrap and freeze until solid (about 3 hours).

Turn over pan onto a platter.  The mosaic should just slide out.  Slide in a thin knife if it needs a little coaxing.  Slice and drizzle with extra sauce.

Feeling Famous on the Roof

Last year I was in NYC and all I wanted to do was "feel famous".  Feeling famous is that delicious spiritual state where in your mind everyone knows you, everyone wants to be you, and you look damn cute bein' you (usually in an imagined metallic neon pink bubble skirt circa 1987).

That is feeling famous in New York.

However, in San Francisco that famous feeling is a bit more subdued. 

And it involves khakis.

Last night, J and I had our good friend K over for dinner at Barbary Lane and the evening was all about simple pleasures in a true San Fran kinda way.  While J and K, friends with such a deep connection and history they may as well be kin, watched old videos and perused a few historical snap shots, I donned my gay apparel (i.e. salmon sweater), grabbed my reusable, planet sustaining bag and skipped down the hill to the corner market to buy local ingredients for our feast, passing guitar playing lesbians, slightly chemically altered skateboarders, and pierced people walking theirs pets.  I was in heaven.

When I returned, a simple supper enjoyed on the rooftop with good wine, fabulous bread, and even better company.

Jason's Carbonara

I first encountered this dish while working at Bari Ristorante in Memphis prepared by Jason Severs.  For the real deal, be sure to check his out! I had never made it before, and the results were pretty outstanding.  The real deal calls for pancetta in lieu of the bacon and there are no peas in the original, but you gotta work with what ya got, no?

1 medium onion
12 oz Applewood smoked bacon
4 egg yolks
1 lb linguine
1 1/2 cup frozen peas
2 Tbl chopped parsley
a couple of pinches of red pepper flakes
1/2 cup grated reggiano parmigiano
1 Tbl butter/oil

In a small saucepan, heat butter or oil over medium low heat.  Halve onion, slicing into thin rings and add to butter. Caramelize the onions, stirring occasionally (about 25 minutes).  Remove from heat and place in a large mixing bowl.

Slice bacon into 1 1/2 inch strips and crisp up those suckers.  Drain excess fat on a paper towel, allowing to cool slightly.  Add to bowl with onions.

Bring a large pot of water to a rolling boil, liberally salt water, and cook pasta per box directions.  While the pasta cooks, add yolks, red pepper, parsley and cheese to the bowl.  With about one minute remaining to the pasta cooking time, add the frozen peas to the water.  Drain pasta and peas and immediately add to the bowl.  Using tongs, twirl pasta to combine the ingredients thoroughly.  Serve immediately.

Back to life

So.

Earlier I stated that in my "other life" I am a high school theatre teacher.  Given my two month absence from my haven of cooking on the interweb, it has become painfully clear that my other life has taken over my other, other life.

Tonight, I walked in from work, journals to grade, scenes to evaluate, end of term comments to write, a (gulp) middle school play to cast, and said, "Screw it."

And I decided to cook.

So I made a bee line for my Gourmet Today cookbook to find my fave fall recipe, Chicken with Black Pepper-Maple Sauce (p. 409), and I dove right in to spatchcoking the $#!* out of that chicken.  Shoulders fell as autumn aromas filled my tiny kitchen.  Anxiety left as I roasted potatoes with fresh rosemary, garlic and lemon wedges.  And, spirits lifted as I finally perfected a squash soup recipe (all previous attempts looking like something akin to gravy).

And I remembered that my soul is always brighter when I'm dancing around a soup pot.

Curried Acorn Squash Soup

This soup is a fantastic combo of sweet and savory.  If you've got it, top off each bowl with a bit of black salt. It cuts through the sweetness of the apples and makes it look real purty like.

2 cups onion, chopped
1 carrot
2 cloves garlic, minced
2 medium acorn squash, peeled and chopped into cubes
2 Granny Smith apples, peeled, cored, and chopped
3 Tbl olive oil
2 Tbl curry powder
1 tsp galangal
1/2 tsp cinnamon
1/2 tsp groung corriander
4 cups chicken stock
1/2 cup apple cider
salt 'n pepper

In a large stock pot, heat oil and curry powder for about 1 minute.  Add onions, sprinkle with a bit of salt and pepper, and stir until coated.  Cook for about 5 minutes.  Add carrots,garlic, and remaining spices, and cook for an additional 5 minutes.  Stir in squash and apples, cover, and cook for 5 - 7 minutes, until squash begins to become tender.  Add stock and bring to boil.  Reduce heat, add cider, and simmer for ten minutes.  Off the heat, puree soup with an immersion blender until smooth.

Ahhh...Saturday

I've had a hell of a week.

The beginning of the school year is always filled with challenges:  learning students' names and getting them excited about classes, meeting with parents and discovering their expectations for you and their kids,  getting your brain into "school mode," grading, emailing, fundraising, driving, teaching, smiling, working out, cooking, cleaning, ironing, and casting the fall show...which always gives me heartburn as I crush the dreams of aspiring young actors with the posting of a cast list.

I look forward to Saturday.

It's the one day when I drink coffee out of a coffee cup and not a travel mug.  I get to sleep past 6 a.m. I can sit on my butt and watch cooking shows or that America's Next Top Model marathon.  I can go to the gym.  Or not.  I can take a long walk with the pup.  And I can concoct culinary creations.

But sometimes, it's best to keep it simple...so I can take a nap.

Yummy.

Herb Baked Eggs

These eggs are so simple to make and are beyond tasty.  Feel free to mix it up with the herbs.  Rosemary, oregano, cilantro, whatever you have on hand.  Add some toasty bread and a simple salad and you've got a meal!

3 extra large eggs
1 Tbl butter
1 Tbl cream
1 garlic clove, minced
1 tsp parsley, chopped
1 tsp basil, chopped
1 tsp tarragon, chopped
1 green onion, green parts only, minced
a little parm
a little salt 'n pepper

Preheat oven to 450.  In an oven safe dish, place butter and cream and pop in the oven.

Crack eggs into a small bowl and set aside.  Combine herbs, onion, and garlic and set aside.  Once the butter and cream starts to bubble, remove from oven.  Immediately pour in eggs, salt and pepper to taste, and sprinkle the herb mixture on top.  If'n you feel like it, sprinkle some parmesan cheese on top.  Pop it back in the oven and cook for 5-7 minutes, until whites are firm yet the yolks are still runny.

If you have a little bit of the herb mixture left over, toss into a salad of fresh spinach and drizzle it with olive oil and balsamic vinegar.

A Teacher Prepares by Scottislavski

Stanislavski says "An Actor Prepares."

The Boy Scouts say "Be prepared."

And, Lettuce Entertain You, the restaurant conglomerate in Chicago tells its servers, "Proper Preparation Prevents Piss Poor Performance."

Well, the same holds true for teachers...and their daily lunches.

When one thinks of cafeteria food, visions of rotund, ashen-faced, hairnet-clad ladies donning grey uniforms and white aprons scooping out globs of mystery substances onto sectioned trays dance in one's head.  Fortunately, this is not the case at my school.  These unsung heroes of culinary and nutritional fortitude are a vital part of our school community and genuinely enjoy working with our students.  Daily, they offer up a wide variety of choices of entrees with a wink and a smile.

That being said, like many institutions facing the challenge of feeding 600 plus people daily, they rely on a food service which provide many items semi-prepared or in ginormous bulk quantities.  They also have to stay within a budget.  It's fun to watch the progression of food throughout the week.  Inevitably Monday's grilled cheese sandwiches become Wednesday's croutons on the salad bar.  In college, I had to suffer through the strange journey from Sausage and Pepper Hoagies to Sausage Pizza Soup.

No offense to the Lunch Ladies, but in order to stay true to my creed, "Food is not Feed,"  I bring my lunch to school each day. This is wear the Scouts, Stanislavski, and Rich Melman come into play.

Each Sunday I set aside a couple of hours to do some prep work for the week, so that, when I finally return home from work 8:00, I am able to put together a tasty lunch that doesn't come out of a box or off a truck.  The menu changes weekly.  I usually make a dressing or two, or perhaps I'll make a pesto.  I may grill and marinate some veggies or make homemade beet chips as a slightly healthier option for my love of potato chips. But I always prepare chicken breasts to use throughout the week.

This week I will show you how to transform your regular ol' chicken breasts into tasty, mostly healthy lunches.

The Perfect Chicken Breast


8 chicken cutlets
Chili oil (recipe follows)
A boatload of paprika
Salt
Pepper

Heat oven to 400.  Drizzle chicken cutlets with oil and season with salt, pepper, and paprika.  Turn those suckers red!  Heat two oven safe skillets (I use a cast iron skillet and a grill pan) over medium high heat.  Once hot, place chicken seasoned side down. While chicken sears, generously season the other side.  After five minutes, flip chicken and transfer to the oven.  Roast in oven for 13 minutes.

Allow to cool and place in a container and refrigerate.

You now have chicken for the week.

Looks Like Christmas, Tastes Like Summer

I very rarely get so excited by something that I cannot stop thinking about it.

Okay...that's a total lie.  Quite frequently I become obsessed with something I tend to annoy the hell out of everyone around me.

There was that video by Florence + The Machine with the blue go-go girls and Florence herself looking so totally BA that I dressed my high school aged Titania in the same hot pants, flowy white dress situation for my production of Midsummer.  There was that brief yet all-encompassing love affair with that tickle kitty on YouTube I kept showing my classes.  And how can I ever forget that glorious time during the mid-90s where every thought was of Ricky.

And now...it is pickled onions.

Yes, those tasty little treats I made as gifts for my mother and sister have taken hold of my brain.  I think of them constantly, and I have made them twice already this week.  The benefit of making a gift of food is that, inevitably, you are the lucky beneficiary who gets to make short work of the presents.  The ginger blueberry preserves were fantastic, and the strawberry rhubarb jam is awesome on toast.  But the big hit in my mind were those gorgeously neon pink, pickled onions.  Tart yet slightly sweet they make the perfect addition to green beans which works beautifully as a salad for a red wine marinated flank steak.  The colors look like Christmas, but the bright, fresh flavor is pure summertime love.

Give them a try, and I promise you won't be able to get them out of your head.

Mmmmm....pickled.

Pickled Red Onions

If you are planning on eating them as quickly as I do, there isn't need to sterilize the jar.  If you are gonna keep them around for a while, sterilize the jars and process the onions by placing them in simmering water, almost to the lid, for ten minutes.

1 red onion, sliced into rings
3/4 cup white vinegar
1/4 cup apple cider vinegar
1 tsp allspice
5 whole cloves
3 tsp sugar
1 tsp honey
1 tsp black peppercorns
2 bay leaves
2 dried chilies

In a small sauce pot, bring vinegars, spices, sugar, and honey to a boil.  Reduce heat, add onion, and simmer for five minutes.  Allow to cool.  Place onions in jars and cover with vinegar mixture.  Refrigerate before serving.

Green Bean and Onion Salad


1 lb green beans, trimmed
2 oz fresh dill
Yo' Pickled Onions
drizzle of olive oil
salt/pepper

In a large sauce pan, bring...oh let's say...3 cups of water to a boil.  Toss is the green beans for about 3 minutes, until they are a vibrant green.  Plunge beans immediately into ice water to shock.

In a bowl, combine cooled beans, dill and onions with a drizzle of olive oil.  Season with salt and pepper.  Easy, peasy, cool breezey.

Wine Marinated Flank Steak


1 2lb flank steak
1/2 cup red zinfandel
3/4 cup canola oil
3 garlic cloves, smashed buy intact
1 Tbl toasted cumin seeds, coarsely ground
2 Tbl soy sauce
Juice of 2 limes
1/4 cup red wine vinegar
1 tsp crushed red pepper
1 tsp fresh ground pepper

Combine marinade ingredients and...umm...marinate the steak.  (at least 2 hours in fridge)  Remove steak from marinade and pat dry.  For medium rare, grill steaks for 10 minutes on one side, flip, and grill an additional 5 minutes.  Allow to rest before slicing that delicousness up.

In a pickle? Pickle!

Clockwise from left:  blueberry/ginger preserves, grapefruit marmalade,  strawberry/rhubarb jam, pickled green beans, and pickled red onions.

I am the youngest of three kids, and each one of us couldn't be more different than the other.

Eldest child, Kevin, is the former Marine turned golfin', cowboy mechanic living in Vegas.  You know...that old story.  The middle child, with an incredible family of her own in Iowa, is an Episcopal priest lovingly known as Father Beth.  And then there is me...the artsy fartsy one living in the South with his big gay Valentine.

Certain accommodations have been afforded me due to birth order and financial status.  As the aforementioned artsy fartsy member of the family, my career choices have been of a more...spiritually gratifying nature as opposed to anywhere near financially satisfying.  I'm not living in a card board box talking to my pet shoe, but owning a house and jetting off to exotic lands at a minutes notice I ain't.

Which is why July is a challenge.

It is this month in which every single member of my immediate family celebrates a birthday.  It is definitely Christmas in July in terms of gift buying and spending.  So, during these economically trying times...which I call my twenties and thirties...one must become inventive when money is not at hand.

So...in a gift giving pickle?  Pickle your gifts!  In a jam about what to give?  Give jam!  If we are to believe what our mother's tell us, it is better to receive something that is hand made and thoughtful than another tchotchke or bauble to clutter up your house.

At least, that's what I'm bankin' on.

I am not going to publish recipes that aren't mine without permission (I'm nice that way).  I floated around on the interweb, borrowed from recipes, and added my own twist to them.  Now is the perfect time to play with pickling, canning, and...um...jamming.  So get out those mason jars and tongs and play with your food!