by Renee Pottle | Sep 3, 2015 | Real Food, Soups, Sauces, and Entrees
Celebrate melted cheese on toast with National Welsh Rarebit Day! Want an easy supper idea? Try Welsh Rarebit. Welsh Rarebit, also known as Welsh Rabbit, is a fancy kind of cheese sauce melted over toast. Like any other cultural favorite, there are many recipe... 
by Renee Pottle | Sep 1, 2015 | Canning and Preserving, Instagram, Syrups and Spreads
Roses aren’t just beautiful, they taste good too! Turn your backyard roses into a flavored syrup. I’ve mentioned this before, but it has been a challenging garden year here in the Northwest. Drought, heat, and low irrigation water don’t add up to a... 
by Renee Pottle | Aug 29, 2015 | canning, Canning and Preserving
Do you have to use special salt when making pickles? Here’s a canning question I am often asked; “What is pickling salt?” Basically, pickling salt is regular, everyday salt with NO additives. Most regular table salt, iodized or not, contains... 
by Renee Pottle | Aug 27, 2015 | Ice Cream and Candy, Instagram, Real Food
Celebrate the end of summer with this unusual homemade ice cream recipe. We don’t always want vanilla. Yes, vanilla is America’s favorite ice cream flavor, but sometimes we want something a little different. Something unpredictable. Maybe something more... 
by Renee Pottle | Aug 25, 2015 | Canning and Preserving, Pickles
The garden is devoid of cucumbers, so I am pickling purslane! A few years ago I wrote a post about growing purslane. The feedback was varied. Some people were amazed that I intentionally grow what is often considered an invasive weed. Others were appalled that I...