Sunday, August 25, 2013

Tourism, canning and cooking

Sean and I decided to go down to the Mall yesterday - not the end where the 50th anniversary March celebration was but the other end - the National Archives and National Building Museum.

At the Archives, there is an exhibit called DOCUAMERICA- a series of photographs taken by photographers for the EPA in the 1970's.

After that we strolled through the National Gallery of Art Sculpture Garden and sat by the fountain.  My favorite piece is the Typewriter Eraser by Claes Oldenburg.

Then headed to the National Building Museum to play mini golf and to see an exhibit on the

Palaces for the People: Guastavino and America’s Great Public Spaces

It's about a Spanish father and son who built some of the amazing structures with domes in the early 20th century, such as the Boston Public Library.

Exhausted coming home but a Garden Goddess's job is never done (thank you Kathryn for my new name).  So while Sean relaxed (ok, he did some pruning in the yard) I made zucchini relish.  A new recipe from Food in Jars.  Most of the recipes I've tried in this book have worked - a few exceptions didn't turn out quite right - I have strawberry syrup instead of jam but who cares!

Zucchini, peppers

Vinegar, red pepper, mustard seeds, celery seeds, sea salt, sugar

Grate zucchini and onion, chop pepper.  Cook down with vinegar.  Drain, add more vinegar, spices and sugar.

Put in jars.  Process in water bath


A little leftover goes into pretty jar and back into the fridge

All done

Add to the canning shelf in basement.  Running out of room!

While the jars were processing, I decided to use up the last of the fresh peaches and make peach-blackberry cobbler.  Curtesy of King Arthur Baking Book.  Most cobblers are cooked fruit with a biscuit topping but this had a pie topping.  Delicious.

Ready to go in the oven

Out of the oven

1 comment:

  1. Hello! I just got done checking out your blog and had a quick question. I was hoping you could email me back when you get the chance. Thanks! - Cam