I just dropped Emma off for a week of 4-H camp. The house feels remarkably empty without her. And my chore load has suddenly tripled because of all the daily work she does caring for the animals. She's a good little farm girl. And now I'll be picking up the slack while she's away.
The ease with which she kisses my cheek, waves goodbye and melts into a crowd of campers is a bit overwhelming for her mama as she drives away. She's a brave one. I am proud.
The other girls are standing beside me as I type this, anxious for a trip to the craft store where we'll be stocking up on art supplies for a week of prep for county fair entries. This is so unlike me to be organized so soon.
But the real reason I am here is to tell you that if you are swimming in cucumbers, as I am, then you must must must make this recipe for refrigerator dills.
The recipe could not be simpler. And in 24 hours the pickles come out crisp and fresh--with the perfect balance of garlic and dill.
So good!
Alright, my friends. The weather has broken here in the mid-atlantic, and I am looking forward to a week of refreshing weather and finally some productive energy.
Happy Monday!
I made them Molly!! So yummy - the garlic is a really good addition. Next time I need to tweak my water:vinegar ratio as I used a smaller jar so they came out pretty strong. But there will be a next time. Thanks so much for giving me the push.
Posted by: domesticali | 27 July 2012 at 04:59 AM