When life gives you gherkins, you make bread-and-butter pickles. At least, that’s what I’ve been doing. I started with this recipe, but as usual, had to modify it based on what we happened to have in our spice rack. I made a few rookie moves, like using the mandoline bare-handed (and let me tell you, that’s a mistake you’ll only make once. Those things are vicious!) But the pickles are so worth it. Sweet and spicy, great with a sandwich, or just straight out of the jar in your pyjamas (not that I’d ever do that, no sir.)
Every place has a certain food that you just can’t seem to get anywhere else. For New Yorkers it’s the bagel. For the French, the croissant. Pão de Queijo (cheese bread) is that food for Brazilians. For years we’ve gotten by on packaged dough balls from the frozen section of our local Brazilian market. But this weekend we found an old recipe from a friend, and realized we had everything we needed to make it from scratch at home.