The words “pickled” and “egg” don’t seem like they should belong together. For me, pickled anything was supposed to exist exclusively in the world of plant material and never cross over to anywhere else. I might have been wrong about that.
So maybe you planted some cucumbers and now you’re realizing how many cukes those vines can churn out in a season and you’re wondering what the heck to do with them all. Once again, I’m here to help!
Who picked a peck of pickled peppers? I did! Except I honestly don’t know how much a peck is. I think it might be a lot.
Out of all the staples most people have in their kitchens, eggs are likely the most underappreciated. Think about it, who really gets excited about eggs? I mean, aside from me.
Despite the quantity of sugar-filled recipes I have on this blog, my tastebuds are fully addicted to sour and salty flavors. I’d like to believe that this is in direct contrast to my sweet personality. No laughing allowed!
There are some garden plants that any new gardener realizes (after it’s too late) that if successfully grown, you will be completely buried in produce. Yes, there can be too much of a good thing… or maybe not!
You cannot have a true Greek village salad without cucumber, nor can you have true Greek tzatziki (cucumber and yogurt sauce). So can you be a true Greek gardener and not grow cucumber? I think not.
Easy recipe? Check! Using flavorful ingredients that you thought you were going to throw out but have found another use for? Check, check, check!!!
There are some foods that will never photograph well no matter how delicious they really are. This, sadly, is one of those foods.
If you ever go to Greece and are looking for THE food scene, the city you’re looking for is likely not the one you’re thinking it would be. Head north.