It's sweater weather, and that's a beautiful thing. Well, at least it's sweater mornings and sweater evenings. Happiness in a big wooly hug.
I've been inspired to do some refridgerator and freezer canning lately. In the past few days, I've pickled red onions (from The New Moosewood Cookbook by Molly Katzan -- recipe here on Google Books), pickled some sweet and spicy Zucchini and white onions (by Heidi Swanson of 101cookbooks), made a jar of Tsukudani (pickled Nori), and a recipe of fabulously velvety Lemon Curd.
It pleases me to see all of the jars lined up in a row.
With the red onions and the zucchini, I actually halved the recipes, and it still made WAY more than we could possibly eat in a week (expected shelf-life), so I put the extra jars in the freezer (with a bit of headroom for expansion in each jar), and I can pull them out as needed. Also, I halved the recipe for the pickled Nori, and ended up with one full jar -- plenty for us.
Pickled red onions and pickled zucchini over a chicken/aioli salad:
Lemon curd spread thickly on pecan scones:
Oh man, now I'm getting hungry all over again.