Polish Dill Pickles

Is there a difference between a Polish Dill Pickle and a Kosher Dill Pickle? No difference, although I think a Polish pickle has much more garlic. I am sure pickle enthusiasts will disagree.

A Kosher or Polish pickle is made without using vinegar, uses a crock or glass jar (with a weight if necessary) to keep the cucumbers submerged in the liquid, and involves lactic acid producing fermentation. 

I was going to type the recipe and then I discovered Danny Mac's Kitchen video. Lots of good suggestions in the comments. Seeing is believing. Making Pickles is easy and you can do it even if you think you cannot cook. After four days of fermentation, you can make Pickle Soup.

There is more than one way to sour a Pickle. A charming Russian Lady gives us her system which includes Lemon and Apple Cider Vinegar. So yummy.

In my house old fashioned winter preparation starts with pickling cucumbers. So enjoy my grandmothers old fashioned Naturally Fermented Kosher Dill Pickles - Рцепт Малосольных Огурцов.

Crochet and the Impatient Woman or Xmas is Coming Sooner than You Think.

I crochet. It is a very soothing occupation. What beginning and/or impatient crocheters (like me) need is simple patterns that work up fast. This impatient crocheter sticks with hats and slippers. These free patterns are the best. I am going to make the Yoda Hat for my son-in-law. Yes, there is a pattern for Baby Yoda hat at the link as well.

This is the easiest fastest slipper pattern I have encountered. And the video is a great tutorial for beginning crocheters. Who does not need cozy TV socks. Warning: No running in slipper socks on slippery floors. I think I will look for a tutorial on how to add nonslip soles. Note: 7 terrific suggestions for making your slippers slip free HERE.

The newest fashion trend is Dog Hats. This video will teach you how to make a small dog hat. Same teacher has tutorials for large/medium dogs as well. Be kind. Some dogs love their new hats. Some dogs hate them. Do not force your dog to wear a hat.

Haitian Mango Pie from Simpson-Fletcher Soul Food Recipes

Tommy Atkins Mangos are in season now. I enjoy a Mango more than a Peach. And I love Peach. We do grow them in the United States. And we import some as well. They make a luscious Pie. You can find some variety of Mango year round.

Haitian Mango Pie

4 cups chopped Mango

1 cup Brown Sugar

1 teaspoon grated Lime Peel

2/3 cup Flour

1/2 cup Lime Juice

1/2 cup Butter

1/2 teaspoon Salt

1 unbaked Pie Shell

Combine the Flour, one half of the Sugar, Lime Peel, and Salt with the Butter. Mix until they are like crumbs. Chill. Toss the chopped Mango with Lime Juice and the remaining Sugar. Mix the Mango mixture and pour into the Pie Shell. Sprinkle the chilled sugar crumbs over the fruit, covering well. Bake at 450 degrees for 10 minutes. Reduce heat to 350 degrees continue baking until crumbs are brown and fruit is tender. 

This divine recipe is from Simpson-Fletcher Soul Food Recipes and Albert the Chef, who also gave us Fish Stuffing.

Never Fail Pie Crust
(makes 4 single crusts)

4 cups flour
1 Tbl sugar
1 1/2 tsp salt
1 3/4 cup vegetable shortening (non trans fat, such as Crisco or other). 

1 Tbl vinegar

1 egg
1/2 cup water

Mix flour, sugar, and salt. Cut in the shortening with a fork or cutting tool (or you could give it a whirl in your food processor for a bit).

In a separate bowl mix vinegar, egg, and water. Add it to the flour mixture, stirring with a fork until moistened. Use your hands to mold into 4 equal balls. The dough may be frozen and thawed for future use. 

Salsa Criolla - Comida Latina

This recipe comes from a paperback cookbook Comida Latina published by Center for Latin American Studies at Stanford University.

A covered glass bowl of this condiment appears on the table of every restaurant in the Sierras. And you find it on the counter in every kitchen. This recipe came from Helene and Fredrick Kruger of the School of Earth Sciences.

Salsa Criolla from Peru

Onions, Pepper, Salt
Marjoram or Oregano
Ground Yellow Chili Pepper
Fresh Chilis
Bitter Oranges or Lemons
Olive Oil

Cut Onions in this slices and soak in heavily salted water for 10 to 15 minutes. Rub the onions lightly through the fingers to loosen the rings, then rinse in cold clear water and dry. Place onion rings in a china or glass dish. Sprinkle with salt, pepper and marjoram to taste. Add a pinch or two of ground yellow chili pepper. Cut fresh chilis, without seeds and fiber, into very thin strips. Add to the onions and mix gently. Pour juice of bitter oranges or lemons to barely cover. Set aside for a couple of hours, then add a little olive oil, mix and serve with boiled potatoes, fried fish, salad, etc.

Please Note: Ingredients may be adjusted in amount to suit taste and number of servings. Some add fresh chopped Cilantro or Marjoram to this condiment.