Tangerine Pound Cake

Hi everyone!  I'm guest posting over at the Spiffy Cookie!  Stop by and say hi to Erin and enjoy a slice of this Tangerine Pound Cake! 

Have a great Wednesday!

~ Vicki

Wedding Weekends

It's been over a decade since I started my first day of college as a bright eyed art major. Those of you who know me are aware that I was not always on the path of science, not forever lab-bound. I spent the entirety of my freshman year dedicated to becoming a photographer. I'm always reminded of my photography roots whenever I head to a wedding, like boyfriend and I did this weekend.

It all started in high school, with my first photography class and senior year internship at a local photo studio. My simple internship of checking people in, organizing the studio and calling customers turned into a four year job. I graduated from desk duty to becoming an active member of the awesome photo team.

My second summer working at the studio, I started to go with the photographers to weddings, shooting as a candid observer. Black and white film loaded into my camera, I enjoyed being a fly on the wall for many a wedding. And I do mean many. Over my four years at the studio I attended at least fifty weddings (This is actually the reason I don't want to get married in my hometown!).

Come my junior year in college,I accepted an internship at a chemical company and said goodbye to my friends at the photo studio. Even though I'm a chemist through and through now, the wedding photographer in me always comes out whenever I attend a friends wedding. Boyfriend asks me why I'm taking pictures of the confetti-strew aisle and half-empty champagne glasses and I just say "I can't help it."

I also made some cookies this weekend and took their picture.  They were delicious.

Why Bother? 2012 - Pickles

There are a few Why Bother challenges this year that I was not looking forward to.  Pickles was on the list of those that I was dreading.  It's not that I don't like pickles, or that I'm afraid of them, like one of my pickle-phobic coworkers (yes, seriously).  I was a little apprehensive about the process of pickling and preserving. 

I was well-prepared with canning cookbooks, mason jars and a huge pot.  The cookbooks courtesy of my fascination with jams, jellies, pickles and all things canned last year.  The jars and elephantine pot complements my mom, who was storing them in her basement for twenty years (they're vintage Bell mason jars!).  All I had to do was dive in and get to pickling.

Once I read a little bit about preserving and determined I wouldn't get botulism from homemade pickles (botulism tends to be found in low-acid preserved foods, pickles contain a lot of acid!), I read on and made a list for the spice store.

Did you stock up on spices last week when we made ketchup and mustard?  Well, you'll need those spices and a whole bunch more.  Mustard seeds, dill seeds, whole cloves, whole allspice, cardamom seeds.  The list is long on this one, unless you can locate pickling spices.

After searching several stores, I found pickling spices at Fairway.  If your grocery store isn't well stocked, I would suggest heading to Penzey's online.  They've got everything. 

Between my three canning cookbooks, there were fifteen different cucumber pickle recipes!  That's not even including the other vegetables and fruits that you can pickle - asparagus, green beans, pineapple, peaches, beets, garlic and plums.  The pickling section was extensive.  I chose to go with refrigerator dill slices and preserved bread and butter chips. 

If you want to make pickles, be sure to set aside a few hours.  Just like making ketchup last week, this was a bit of a process.  Between preparing the jars, making the pickling liquid, preparing the cucumbers and finally canning the veggies, you'll be in the kitchen for at least two hours.  The results though, are beyond anything I've had from the store.

The dill slices, my refrigerator pickles, came out crunchy, full of flavor and slightly sweet.  The bread and butter chips have been amazing on our turkey burgers, and straight out of the jar.  I don't see myself making anymore cucumber pickles any time soon, I have a pretty good stockpile in the pantry and fridge!  I do find myself leafing through the cookbooks, trying to decide what to pickle next!