It turns out that if you threw a pickle party, and invited everyone you knew, you would see there just wouldn’t be enough pickles to go around.
Oh, hey. It’s been a while. We hope you’ll forgive our two-month-long absence and take this piquant pickle party podcast as a peace offering. We also hope you’re not offended we didn’t invite you to our private pickle party. As you’ll see from Jeff’s Bon Appetit-style picture, we didn’t really have enough pickles to go around. But what we did have, we totally put in our mouths.
Still, we weren’t too busy tasting tart treats to interview Max Watson from Remedy Food + Drink (Jeff’s favorite new stomach-drinky place in Waldo) about his peck of pickled peppers, or asparagus, or whatever.
Pickling Our Livers
If we here at feed me kc become famous for just one thing, we hope it’s that we can make cocktails out of anything — anything, I say! (Exhibit A: Kale Cocktail, Exhibit B: Mustard Cocktail).
This time, we made a pickled cocktail, sort of. Technically, it was more fermented than pickled. There’s a difference between the two, and if you listen to Episode 11 of the feed me kc podcast, you’ll learn all about it. So, go ahead and listen already. Or just subscribe.
As always, special thanks to Engineer Stu and The Grisly Hand — and our new favorite friend, Alliteration.
P.S. If you like, us have just been pretending to know what a shrub is, we set you straight.
