As I go through these photos, my heart smiles SO big. I was so very lucky to have Kari of Gagewood shoot a special day of culinary fun at Butter + Salt in Reno, Nevada. If you follow me on
I asked Aubrey, the beautiful owner, if she would be interested in sharing a few easy holiday recipes with us, and to my delight, she agreed!
Aubrey's husband, Tyler, taught us how
PS: If you are based in Reno, you have to stop by Butter + Salt to check out their new kitchen! They have started hosting dinners and classes, and if I were in Reno, I would absolutely be a part of their Nourish program!
My sister is incredibly busy, but she managed to spend the entire day with me - it is one of the best memories I have with her this year. There's just something about being in the kitchen with someone you love that just makes the food taste better. Spending time preparing a meal become more about nourishing your soul than just your body. Can I get an amen?
These pickled plums truly couldn't be any easier to make, and they are fantastic with a bit of stinky cheese and crunchy bread. They would make a lovely housewarming or hostess gift; especially paired with a bottle of red wine!
- 4 cups plums
- 4 cups sugar
- 2 cups apple cider vinegar
- One cinnamon stick
- 5 cardamom pods
- Weck Jars (boiled & sanitized)
Step 1: Place cinnamon and cardamom pods in a large stock pot. Turn the heat to medium and toast the spices for about 5 minutes, or until fragrant.
Step 2: Add sugar and vinegar and bring to a very low simmer. Stir until the sugar is completely dissolved. About 5 minutes. Remove from heat and set aside.
Step 3: Use a fork to puncture each plum. Fill Weck Jars (or any mason jar) 1/2 full of plums. Pour the liquid over the plums, so that they are completely covered, but leaving 1/4" head space.
Step 4: Seal each jar tightly and refrigerate until needed.
What are some of your favorite memories in the kitchen? Most of mine involve mason jars and fresh picked fruit :).