We call audibles with meal plans all the time. Being flexible is so necessary sometimes.
I used to be afflicted with that disease of not being able to say “no”. Ran myself ragged for years. I hated disappointing people. Then one day, yet another person called for my help, and out of desperation, I had a moment of honesty, and told them I’d love to help, but I just didn’t know how to fit one more thing in my schedule.
After that first time, it got easier. I’m still not good at it, but I’m better than I was all those years ago.
It’s very kind that Beau is helping others, especially in this weather. Just remind him gently that sometimes it’s ok to say no. I have to remind my husband sometimes, too. Just a nudge every now and again.
By the way, the Hoosiers are really exciting to watch tonight. I’m super happy for them, and hope they continue to play like this. I’d like to see them win the whole thing!
Leftover Pickle Brine Is Liquid Gold — Here’s How to Use It, According to a Pro Pickler and Chef
Whether you’ve made your own pickles or polished off a store-bought jar, don’t toss the juice. Pickle brine is worth its weight in gold, and the reason why is quite simple. “A pickle brine is acid and salt, plus whatever spices you have in there, and acid is in almost every single recipe to balance things out,” explains April McGreger, a fermenter and chef at The People’s Kitchen of Philadelphia and author of Jam On! Everything You Need to Know About Canning and Preserving. That means you can essentially use pickle brine almost anywhere you’d use an acidic ingredient like vinegar or citrus juice.
Of course, not every brine is interchangeable, but McGreger notes that you can use sweet or bread-and-butter pickle brine much the same way you’d use a classic dill pickle brine, adding more seasoning to taste. “It’s no less versatile, really. You just have to think about whether you want that flavor profile in your dishes,” she says. Whatever brine you have on hand, here are five ways to use every last drop.
Make another batch of pickles
Yes, you can simply make quick pickles again by using the leftover brine as your pickling liquid instead of vinegar (do not use the brine for canned pickles, as this practice is unsafe and can lead to botulism). However, McGreger notes that the acidity in the brine will be more diluted, so you’ll want to taste after 24 hours and season again with salt, vinegar, and spices to your liking. She’ll usually reuse the brine once or twice until it loses its luster — she uses it once for cucumbers, which are naturally watery and will dilute it, and twice for heartier vegetables like carrots.
Whisk it into a tangy dressing
For years, McGreger tried to reverse-engineer the sweet, tangy dressing her mom made for a corn salad, and eventually learned the secret: pickled red pepper brine combined with a little mayonnaise. Dill pickle brine is even more versatile. “You can literally use pickle brine the way that you would use lemon juice or vinegar in a dressing and it’ll make for a garlicky, slightly herb-y vinaigrette,” says McGreger, adding that you’ll want to hold back on adding salt until tasting it, since the brine is already salty.
She suggests adding a splash of dill pickle brine to the dressing for coleslaw, potato salad, or tuna salad. You can also simply combine the brine with melted butter to make an easy topping for roasted or boiled potatoes.
Use it like hot sauce
Think of pickle brine like a vinegar-based hot sauce, says McGreger. “It has that seasoned acid but it’s not spicy,” she notes. Add a dash to soups or stews that need a little boost of flavor; the acidity will brighten and enhance the existing flavors. Use it as a seasoning for scrambled eggs and tacos, drizzle over greens, or use in place of lemon juice in dips or spreads like hummus and mayonnaise. McGreger’s favorite shortcut dip is equal parts tahini and pickle brine. “It makes a really delicious easy dip for veggies, and you can throw some herbs in there,” she says.
Use it to brine meat
McGreger will often use pickle juice to brine poultry like chicken thighs or turkey breasts. “I sometimes cut the brine with buttermilk if I don’t want it to be as vinegar-tangy,” she says, adding that buttermilk has a tenderizing quality and can also help with browning. Place the meat in a gallon ziplock bag, and add your brine to cover; if you’d like, season with herbs, a pinch of salt, black pepper, and a little sugar (this can also help with browning) to taste.
If you’re just using pickle juice, McGreger suggests you keep your meat in the brine for at least two hours but no longer than 12 hours; if you use equal parts pickle juice and buttermilk, you can keep it in the fridge overnight or up to two days. You can also use a pickle-buttermilk brine to make irresistibly crispy Pickle-Brined Fried Chicken.
Add it to a cocktail
Pickle brine is here for all your savory cocktail needs. “For a Bloody Mary, I usually substitute almost all of the lemon juice with pickle brine, and then I’ll finish it with a wedge of citrus at the end to give it a little fresh citrus flavor,” says McGreger. “The brine is really doing a lot of the work of seasoning and adding that acidic punch.” Naturally, pickle brine also works well in a Dirty Martini. Instead of using olive juice, replace some or all of your dry vermouth with your favorite pickle brine — McGreger loves a spicy green tomato brine. And if you don’t want to dirty a shaker, picklebacks are always a good idea.
https://www.foodandwine.com/leftover-pickle-brine-11871288?utm_source=firefox-newtab-en-us
I’m not sure he’ll ever change. He likes to feel ‘needed’ and his skill set is SO DEEP that he’s in demand for a lot of things. (Plumber, Electrician, Skid Steer, Back Hoe, Hunting Guide, Butchering, Steer/Heifer Wrangling, Mechanic, etc.)
We have ‘The Talk’ every once in a while about things NOT getting done around here because he’s always out helping others (or hunting!) but when I DO ask, he’ll usually do my bidding. Sometimes. Maybe. LOL! This guy worked 14 hour days in the Construction Trades for DECADES on end. His ‘retirement’ should be as he sees fit. I guess. Sometimes. Maybe. LOL!
He’s ‘mostly mine’ from Thanksgiving until May - then the hunting cycle starts all over again. Rumor has it he’s going back to Alaska this spring, and maybe to Canada after that for bear.
But, he pays all the bills and pretty much lets me do my own thing...as long as meals are on the table on time. It’s a pretty sweet gig, this Farm Wife job. Wasn’t sure how I would adapt to it 15 years ago after running my OWN little farm the way I saw fit for 25 years prior. ;)