My diet doesn't fit into any easy label.
When I say I'm vegetarian, friends raise their eyebrows over my occasional hamburger and call me a fake. When I say I'm a flexitarian, it's dismissed as lazy vegetarianism. When I say I'm a locavore, well, people are just confused.
The truth is, none of these dietary labels are accurate in the first place. For me, food is highly personal, and my needs and intuitions change over time - daily, sometimes.
Currently, my diet could be described as a semi-locavore lacto-ovo-pesce-pollo-flexitarian. But who really understands or wants to hear that?
If anything, I'm an intuitive eater. (An intuitian? Intuivore? Hmm.)
photo via: Food.com - my process wasn't quite that pretty
I had a summer CSA share and got pounds of green beans at a time. I don't particularly like green beans fresh, but I found that pickling transformed the excess into a tasty snack. This was back in September, but I still have a jar left (talk about self-restraint!)
I used a recipe from Back to Basics
, and took over half my communal kitchen for the pickling/canning process. My roommates weren't too happy (I picked a potluck night for my experiment), but it was worth it.The process seemed complicated at first, but it's actually pretty simple, and you can do this with any kind of veggie you like
.Short Version, for the simply curious
* steps 5-7 aren't really necessary if you're going to eat the beans right away (i.e. within a month)So, it's slightly more detail-specific than that, so here's the real recipe, for those who want to do it themselves.
- Wash beans & jar.
- Pack beans and spices in the jar.
- Boil a vinegar/water mix with salt.
- Pour hot vinegar mix over beans, and close the jar.
- Submerge jar under water and boil for a while.
- Remove jar from water bath & wait for it to cool.
- Note the satisfactory lid suction when it's fully cooled, and then store it away!
My first homemaking project was pickling - dilly beans, or pickled green beans.