Remember when I said I suck at asking for things? Yeah, I’m also not very patient, either. I know, and here you thought I was perfect, right? My lack of patience is probably why I don’t bake more, and why I rarely make anything that involves the “resting” step. Once I’m in a project, I like to be in it…it’s a flaw, what can I say!
This was incredibly evident in the pickling phases of the summer (which are far from over, as another wave hits today.) It’s awful to sit there, working on this beautiful project, and not be able to taste it for weeks! My remedy for this was to store the refrigerator pickles I made 7 weeks ago in the back of the fridge, and pray that I wouldn’t find myself digging for them before they were ready.
Patience is a virtue for a reason, peeps. Yesterday, I decided Sweet Matilda’s baby green tomatoes I’d saved from an early death were ready to be tasted, and they were definitely worth the wait! Crunchy, with a great pop and amazing flavor. They’re dangerous, and I’m fairly certain I’ll be grabbing some more of the little green guys from the garden this week to pickle. They’re just too good not to!
I’m dying to throw these in a cocktail, maybe a vodka martini, but honestly? My guess is the jar is gone within the week.
I guess I’ll just have to rev up the patience engine for the next batch…sigh.