Friday: Ordered take out from Kabul. Good stuff.

Saturday: Spent a few hours getting Quicken caught up. Thank goodness for electronic bank info in QFX form. Still have some time I need to spend to put everything in categories. Went shopping for cat food and got some kitchen supplies. (V-slicer, temp probe, pint-size measuring cup, some champagne vinegar). Made ramen. (Ramen packages, water, chopped broccoli, 1 egg dropped in when hot. I put some pickles and pickle juice in mine.)

Sunday: Made pickled carrots and onions. I tried to follow the recipe I used before for the dill pickles, but my printout with the notes scribbled on it was gone, probably when the kitchen was being cleaned up or something. So I tried to remember the Kinda Sorta Dills I had made before and altered it a bit. Might as well save it here too.

Kinda Sorta Dill v2: Carrots and Onions
Small bag of baby carrots, ready to eat (1/2 pound I think)
One half onion, sliced
3/4 cup cider vinegar
3/4 cup red wine vinegar
3/4 cup white wine vinegar
1 1/2 cup water
1/4 cup sugar
3 tbsp salt

1 tsp mustard seed
1 tsp dill seed
2 tsp dill weed
1/2 tsp ground ginger
1 tsp onion flakes
1 tsp pickling spice

Carrots and onions to spring top jar (some to small tupperware if you have too much).
Rest of ingredients together in a saucepan to dissolve salt and sugar, and to “wake up” the spices.
Pour liquid over veggies and refrigerate 1 week.

Tip 1: Don’t cut your hand on the V-slicer, it is sharp. Onion juice in a cut, not so nice. Though once you figure out how to avoid the blades that slicer works pretty nice.

Tip 2: Don’t forget the salt, if you forget the salt until the end you will have to spoon out some liquid, dissolve salt into it, and spoon it back in. If you have two containers there is almost no way to tell if they are getting the same salt content.

There was laundry after this, which I need to go change now. bye!