As you may have heard, Google has decided to end it's Feedburner email subscriptions which is how you had been getting my posts by email. In order to keep you posted (pun intended), I have now changed my email delivery of new posts to Mail Chimp (originally it was follow.it, but I wasn't happy with the email platform). Please follow with Feedly or the new email subscription form, which is via Mail Chimp. I apologize for any inconvenience. You may always unsubscribe at any time.
I have transferred all the email addresses of those of you who are Active followers from the Feedburner data base to Mail Chimp so you shouldn't miss a thing. Thank you to almost 1,500 of you for following my humble blog! I look forward to hearing your thoughts and suggestions.
It's been a long year for many of us! You may have noticed I haven't been blogging as often as I used to. Late last year, we bought a 1901 vintage home as a rental investment which was in need of lots of TLC! I'm in charge of researching and ordering everything necessary to complete the renovation...paint, flooring, door, windows, blinds, fixtures, vanities, etc., etc. It has kept much of my attention away from the kitchen these past few months.
I have recently sowed one of my favorite crops, cucumbers, I'd like to reshare my 'most viewed' recipe of all time with an updated photo. Since it was first published, it has been viewed over 750,000 times! It's my mother's recipe for refrigerator pickles. You can use any cucumber you like, but homegrown or the baby cucumbers you can find at the store now are the best and taste as close to homegrown as you can get.
It's a simple and easy sweet and sour pickle made without cooking that will last 2-3 months in the refrigerator. I keep adding freshly cut cucumbers to the jar as they ripen on the vine. They are great as an accompaniment to lunch or dinner or to add extra crunch to a salad or sandwich. I often eat them as a snack too.