Suzi's Blog

Red Pepper and Dill Ketchup

When you say the word “ketchup” you are repeated two syllables that are thousands of years old. The syllables have not changed but the “thing” sure has. The original ketchup was a fermented fish sauce made in Southern China. It’s a long way from that origin to bottles of Heinz stacked on grocery store shelves.…

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Brian’s Dill Dip

  Bribe is such an ugly four-letter word. I know, there are five letters, but it seems to reek of four-letter connotation. I think inducement is a better way to phrase what is about to transpire. Few of us, vegetarians aside, eat enough veggies. There are reasons for that, some of them legitimate genetic hangovers…

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Pickled Baby Carrots with Dill

Okay, the drought is affecting crops. Some of those veggies are smaller. Maybe they need a flavor boost. Here you go: pickled carrots. This recipe calls for baby carrots but you can use “smallish” ones. Or, you can use any veggie you want. Beans, broccoli, cucumbers. The pickling broth here is a deep, dark gem.…

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Refreshing Cucumber Salad

Cucumbers do not get their full respect. They are versatile to the highest degree. Healthy, of course. And they have that distinctive flavor and that aroma that simply announces to the world: freshness is here. Cucumbers are a staple of world cuisine. Go ahead, google “Turkish cucumber recipes” and see what delights appear. Replace “Turkish”…

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