- Date: Wednesday, March 7, 2007 -- 7pm
- Location: Somerville, MA
- Kitchen: My Apartment
- Dining Companion: Matty
- Recipe Rating: B
I made these pickled carrot sticks about a month ago because the section of preserved things in The Book is always one that I am behind on. I was a little scared to try them so I didn't get around to it until this week (luckily pickled things last a long time!). Full disclosure: I am not a fan of most things pickled. I will eat pickled things for sure, but I usually won't pick the pickled option when I have a choice. So was I enthusiastic about these carrots? Not so much. But that's mainly personal preference. They did have a lovely (and pungent!) dill flavor, and the carrots retained a pleasant crunch. Eaten alone they were a bit strong for me, but I chopped them up and added them to tuna salad, and they gave it a wonderful tang and crunch. Matt (who is less averse to pickled things) thought they were pretty tasty.
First off, a shout-out to Alex, who successfully defended his dissertation on Friday! Congratulations!
It's starting to feel like spring. Essentially all I am doing these days is working, and staring longingly out the window at the sunshine. I took a few hours yesterday afternoon to spend time with Chris before he flew back to California. We had planned to sit in a coffeeshop, but instead we wandered through Cambridge and Somerville, sipping hot drinks and enjoying the beautiful weather. It was completely perfect. We ended up at a toy store somehow, playing musical instruments built for 4 year-olds and making fun of completely terrible math educational tools.
I haven't been outside yet this morning, but I am watching the people on the street walk by without mittens, or hats! I am eager to get out there...