OK, Thanksgiving '08 food prep is officially in process. I decided I had a hankering for pickled vegetables after the yummy Szechuan pickled veggies I enjoyed at The Tea House last week. This version won't be spicy - just crisp and a bit salty/sweet. Nice to nibble, I think, as an appetizer with a few delicious cheeses, to counter the richness. The recipe is from The Kitchen Sink (via Food & Wine Magazine) - I took her recommendation and used very little sugar, 1/4 cup. Took about 30 minutes to pull together, perhaps less. They're pickling in the garage fridge as I write, should be ready to go by Wednesday.
After all that hard work (not), John and I ran a few Saturday errands. Brrr! We walked in the door and built a big fire to warm our cold hands. And oh, poured ourselves a glass of champagne. To cool our warm hands. So pleasant, I shot a little video of it.
I guess winter's not so bad if you have crackling fires and glasses of champagne.
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