Team Hamlett - Corporate Weblog

We are on our second jar of these in as many weeks. Very simple. Very addictive.

Mom’s Fridge Pickles
From Fresh Every Day
1 c. white vinegar
¼ c. sugar
1 Tbsp. sea salt
½ tsp. freshly ground pepper
6 whole cloves
2 bay leaves
1 tsp. of red pepper flakes
1 tsp. dill seed (I used 1 tsp. pickling spice because I couldn’t find dill see)
4 to 5 small Kirby cucumbers (Japanese or English cukes would be yummy too!), peeled and sliced into 1/8 inch thick rounds
1 small white onion, thinly sliced

1. Combine all of the ingredients except for the cucumbers and onions in a jar and shake until sugar is dissolved

2. Add cucumbers and onions into jar and refrigerate at least 4 hours, shaking the jar occasionally to keep ingredients mixed.

Pickles should keep at least a month.
Makes about 1 quart

1 T olive oil.
2 cloves of garlic.
1 onion diced.
1 zucchini sliced.
1 handful of fingerling potatoes cubed.
3 carrots sliced.
1 green pepper diced.
1 handful of green beans slided to 1-2 inches in length.
2 cans of diced tomatoes (not drained).
3 cups of water.
1 can of whole pinto beans (drained).
1 can of whole kidney beans (not drained).
5-6 leaves of fresh basil chopped.
2/3 box of whole wheat penne pasta.
sea salt and black pepper.

1. brown garlic and onion in 1T of olive oil on Medium for about 4-5 minutes.

2. stir in zucchini, potatoes, carrots, peppers, and green beans. season with salt and pepper and continue on medium 10-15 minutes to soften a bit.

3. stir in tomatoes (with juice), water, and drained pinto. bring to a boil, then cover and simmer for 20 minutes.

4. stir in kidney beans and juice, and basil. cover and continue to simmer for 20 minutes.

5. stir in pasta, trying to get pasta completley submerged in the mix. simmer for 20-30 minutes.

6. nom. nom. nom. recommended with ciabatta bread.

Saturday night was really perfect weather so we decided to pitch the tent in the yard next to the gigantic pile of sod and give sleeping in a tent with Gehry a test run. We made it until about 1:00am before stumbling back into the house due to repeated outbursts of barking. We’re shooting for 3:00am next time. Sorry Westmorland, it’s him, not you.

We didn’t take any photos, but yesterday was Gehry’s first swimming lesson courtesy of the Yahara Heights Dog Park. The park is located on the North tip of Madison and is bordered on one side by the Yahara RIver.

He was having nothing to do with the water. Even after two hours of watching every other dog in the park try it. I guess we have to baby step it over to Devil’s Lake soon so he can learn how to wade in the ankle deep and realize just what he’s missing.

Final first of the weekend was Rooftop Bar at 608.

Sunday night was gorgeous as well, Danna was still winding down the juice fast, and I was tiring of cooking for one so we decided to go to Pasqual’s at Hilldale to meet up with Dave, Courtney, Matt, and Katie for some chips, guac, and drinks at their outdoor deck. We didn’t realize they closed so early on Sundays so we soon found ourselves being politely rushed out the door which prompted one of the members of our crew, who had already proclaimed himself to be in Margaritaville, to suggest that we hit up the rooftop down the block for some dessert and a final drink.

Pretty decent spot. The novelty of being in a big open outside spot a 5 minutes bike ride from home was enough to make me want to return and sample some of the dinner menu. Couple intriguing veggie options. Bonus points for having Knot Stock on tap. My new favorite beer. I’m sure we’ll be back after seeing an over-priced movie sometime soon.

Finally got the seeds in today between a meeting about the PSL redesign on the Union Terrace and the impending rain.

Ended up going with:

• Radishes
• Daikon Radishes
• Sweet Corn
• Edamame
• Kale
• Beets
• Carrots
• Cucumbers

Also picked up some Wheatgrass seeds for juicing but we are going to grow those in a couple of trays on the deck.

Hopefully we end up with some goods to supplement our CSA share for the season.

We weren’t able to celebrate with the Moyle Clan this year so we brought some of The Moyle Thanksgiving to Madison.

Jeff got some recipes from the amazing Chef Daad and we attempted to do them justice the night before.

Yet another video… (more…)