Claire and I had an amazing weekend. After hosting a tattoo convention afterparty on Friday, a busy Saturday and getting tattooed on Sunday by my buddy Rick Lohm, we deserved a break.
The way our schedules line up has Monday as our “weekend”. Which is great for hotel rates… We secured a nice room in Atlantic City for $44(which a friendly desk clerk named Sayed upgraded to an even nicer room) and spent the day doing coupley stuff.
Wandering the boardwalk, buying saltwater taffy and Steel’s fudge and enjoying each other’s company.
Tuesday saw a return to the real world- Claire returned to her volunteer placement and I had time to kill in the kitchen. I decided to buy supplies for homemade pickles. I haven’t made them since I was a teenager, and even then I had my Mom’s help. So supplies purchased I waited for Claire to get home. Four hands and a cool head usually do better than my solo experiments.
While we prepared the pickle brine and chopped the cucumbers, Claire made a leftover charcuterie pizza. Duck prosciutto. Locally cured chorizo and citrus coriander salami topping a garlic butter brushed pie.
We timed it just right. The jars were pulled out of the waterbath right around the time the pizza had cooled and been cut.
Dish towels covering the garlic dill pickles, we left our newborns to cool and seal while we watched an SVU marathon.
By the following morning, all six jars had sealed. We’re going to let them rest for a few days and check back in with a taste report!
Atlantic City pictures after the break!