Saturday, October 9, 2010

Fall Colours


Beauty can be found anywhere. Case in point: these radiant marigolds found brightening a McDonalds' parking lot. Wow . . . I wonder what Van Gogh would have done with these?!


Returning from our coffee break, I pickled the beets we found at the farmers' market. The recipe I use has circled the globe. An American taught it to a Jordanian, who taught it to a Canadian, who taught it an Egyptian chef. I'm not sure where it went from there but it is so tasty and so easy that it became a staple in Luxor.

Pickled Beets
Yield: 1 large jar

Ingredients:
2 kg beets
6 cups vinegar
3 cups sugar
3 teaspoons salt
3 small onions, sliced thin

Directions:
1. Boil beets whole until 'al dente'.
2. Boil vinegar, sugar and salt until sugar is dissolved.
3. Peel beets and slice thin.
4. Layer beets with onion in a jar.
5. Pour liquid over beets.
6. Cover and refrigerate at least 24 hours.

1 comment:

Anonymous said...

drop in a tablespoon of pickling spice to the boiled vinegar and you have an even better recipe.
pmc.