This blog is originating from a microbiology assignment, but I think it might be a fun new activity to share with family and friends. I thought a lot about what it was I wanted to make and so many ideas popped into my head. I love to cook and bake and share what I have made with others. I started thinking about how much microbes play a part in my meals and I don't even realize it. I eat yogurt a lot, especially on clinical days because it does a good job of keeping me full and it's easy to eat at 5 in the morning when I'm not really in the mood to eat. I could live happily with cheese and bread (and maybe a little wine) for the rest of my life. I thought about when I baked bread with my little nieces and nephews and how much fun it was to see their expressions and excitement when they learned about yeast and how it works. I will never get sick of the textures and smells of making and baking bread and I loved sharing that with them, taking the time to let them experience the process from start to finish. Let's be real - who doesn't like sinking their fist into a bowl full of fluffy dough? But I bake a lot, especially in the winter, so I wanted to try something new. I started to think about the lunch I make with that fresh bread - turkey with fresh lettuce and tomatoes, a little mayo and PICKLES!
I love pickles. A good dill pickle goes with anything - sandwiches, burgers, thanksgiving dinner, sugar on snow - I could go on and on. My Mom made pickles when I was a kid and we still get them as gifts from my great aunt, Sr. Jane Francis, Bread and Butter, tongue pickles, all good, but dill pickles are my favorite.
In searching the web for ideas, I came across the notion that putting grape leaves, oak leaves, or black tea in when making pickles releases tannin that will help keep the pickles crispy. I Think this is a great project for Pyper (my boyfriend Eric's daughter) and I to tackle today.
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