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Smörgåsbord

Yesterday was a whirlwind of cooking and baking. Unfortunately, I only took one photo of some cookie batter. This is what happens when you make four or five different dishes at once. Priorities!

To start, I made and canned two jars of pickles, two jars of dilly beans and three jars of mango salsa. (See canning post for pickle recipe, which I used for dilly beans, but with green beans instead of cucumbers).

The mango salsa (which I swear I once had a photo of!) is a lovely combination of:

  • 1 mango, cubed
  • 1/2 small onion (red or sweet), chopped
  • Juice from 1/2 lime
  • 2 – 3 tbsp cilantro
  • 1 hot peper, diced

This salsa smells amazing. I can’t even begin to tell you. Let everything sit for at least 30 minutes for the flavor to meld, or can to enjoy later.

Next up is lemon lime basil cookies. I saw this recipe in Bon Appetit a few months ago and ear marked it as something to make. Of course I never got around to it, and when my farm fresh basil started to wilt, I jumped into action. Check out the recipe here.

This is what the dough is supposed to look like before forming balls.

Then I fail you in terms of photographs.

For dinner I made beet risotto since I had roasted, chopped and froze beets from the farm a few weeks ago. Recipe here.

Other cooking odds and ends included baking spagehtti squash (for a recipe later this week) and cleaning out the fridge (exciting stuff, right?)

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