I’ve successfully not turned on my oven for two weeks. It might not be so much of a success as a challenge, since it’s quite difficult for me to restrain myself from homemade baked goods for too long. It’s almost to the point where I want to see how long I can hold out; it’s some sort of mental game that I’m playing, and everyone else thinks it’s weird. I’m really only surviving this test because of hot fudge sauce, but that’s not important for this story.
The self-imposed anti-oven challenge has reaped a reward other than a cool kitchen*: an awesome corn fritter recipe.
Continue reading “Corn fritters with jalapeno”
For being someone who isn’t into snack foods, I’ve sure been on a roll with them. I made homemade Cheez Its. I just finished a bag of pretzels that I bought for a beach day the weekend before the 4th. And now I’ve made a bar food/Southern appetizer staple: fried dill pickles.
The fried pickles weren’t technically my choice, though. My mom has a ginormous (technically one gallon) jar of sliced dill pickles in her fridge. What on earth are you supposed to do with a gallon of pickles? You either have a cookout for 1,000 or an unhealthy obsession with pickles to justify that purchase. She fortunately did not purchase the jar, but it’ll take her five years or so to get to the bottom of it.
We did, luckily, find this great use of the new pickle collection during my 4th of July visit to Kentucky.
Continue reading “Fried dill pickles”