Me Do My Stuff

The jarring season approaches. We won’t see fresh local fruit for some time, but I want to be ready. Last year, I was motivated to get something into jars every weekend and did, but doing so was complicated by constant grocery shopping. Time spent searching for agave syrup, kosher salt and capers over and over was time I could have spent much better. I mean, I ran out of capers halfway through a batch of caponata. That’s too stupid to do twice. Today, we started stocking the food preservation pantry with white vinegar, olives, capers, lemon juice, brown sugar, turbinado sugar. Can’t wait to set up buckets of ingredients and label them with Italian words: sale, farina, and zucchero. Next: we find a restaurant supply store that will let me leave with a case of sea salt without taking a hostage.

Yesterday's clothesline drama; in the background, debris you might remember from the house fire next door.

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