…essentially fermented tea), eating fermented vegetables like daikon and carrots, and now also fermenting our own pickles. In the past, we have really enjoyed the Bubbies brand fermented pickles, and wanted to try making our own. Originally, we planted some Boston pickling cucumbers in our garden with the intent of simply making traditional pickles (a la our other recipe from last summer). That particular recipe has been passed down to us by Hayle…

Pickles and I go way back. I can remember frequenting the fridge late at night as a teenager and scarfing down half a dozen pickles (first Vlasics, then Claussens once I wised up). I have always loved the distinct snap and crunch of a good pickle. The briny taste of a kosher dill pickle is unlike any other taste. As evidence of my love for pickled cucumber spears, consider this: my favorite bar at Penn State was Bill Pickles. No, I am not maki…

We recently had the opportunity to try some of Tropical Traditions Green Label Virgin coconut oil. We have loved every product that we have tried from Tropical Traditions, so we were really eager to try out their coconut oil. Coconut oil is our staple cooking fat in our home. Coconut oil does not have an overpowering coconut flavor, so it is really ideal for all cooking. The slight hint of coconut flavor adds even more dimension to the dishes…

…#8217;s foot steps by starting a garden of his own where he mainly grows pickling cucumbers and herbs for making pickles (see Todd’s Pickles for the family recipe). Bill’s mom is another garden angel. Her yard is like a magical land of flowers and vegetables, and I am always amazed at the beauty she can create. Thankfully, with Bill being a registered landscape architect, and the guidance of many family members, we felt confident to d…

…and pepper, and baked them in the oven. It was very simple! We were also fortunate to have some fresh, homemade pickles with our meal. Hayley’s dad has pickled cucumbers for a few years now, and his homemade pickles this year were outstanding! It was a lucky coincidence that he called us to pick up a jar the evening of making these burgers. They were the perfect accompaniment to the meal! So here is our take on the quintessential summer…

I have been coloring my hair pretty regularly since I was about 21, maybe a bit younger. I am 27 now. So that’s at least 6 years of chemically treating my hair. I really don’t need to color my hair, I don’t have any grays, and based off of other family members, I don’t think I will start to get any until I’m close to age 50. My dad really isn’t very gray at age 51, and I still don’t think my mom is at ag…