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| Pickled beets, dilly beans and canned tomatoes, all dressed up for Christmas |
Well, as the sun sets at 4:20 pm on New Year's Eve, 2010, I'm doing my little reflecting thing. The day has been intensely, beautifully quiet, the way only winter in New England can be, especially when you have no "outside" responsibilities: family, school, work. We're done with all the parties, entertaining and gift-giving, lesson planning and paper writing, deadlines and test-taking. At least for a little while. And so I, happily, turn to food. And not just eating it, which has started to feel like a recurring bad habit with all the holiday meals we've been served (thank you, thank you, we are grateful for the hard work and abundance that went into them - oof, my pants feel tight! :).
No, I'm talking about the work with raw ingredients that has, over the past few years, started to feel so intensely personal, soothing and healing for me. I spent today boiling and bottling orange-flavored homemdade vinegar, my head blissfully woozy from the scent of all that boiling vinegar.
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