october swap

october swappers really stepped it up! we had all kinds of fancy food:

pesto alla genovese

italian sweet breat

cranberry nut relish

organic pancake mix with organic butter

apple cider

argentine chimichurri

mashed potatoes with garlic butter

rosemary apple spice cake

coconut banana bread with lemon curd

mediterranean olives

wild turkey pumpkin chili

venison chili

organic yogurt

pumpkin spice snap dog treats

dehydrated apples

wild cherry cordial

filipino atchara

....and the list goes on and on!

thank you shelly wilfong for opening your lovely home for the swap!!

we have hosts booked for december, january and may (al fresco!).

stay tuned for november swap registration and venue details...

until then join our dallas taste the honey food swappers flickr group (here are some low quality pics from last night), follow our blog, like our facebook page, tell all your foodie friends about the food swap, and finally...the bar has been raised so start brainstorming your november swaps!! the holidays are around the corner...lots of parties....think host gifts, party favors, teacher gifts. get in your kitchen and have some fun! :-)

September Swap

Wow! We had some really beautiful swap goodies. It was so much fun meeting new people that share the food passion!

Check out all the beautiful food and fun here. Join our flickr group and share your photos with us. Join our facebook page to see all the latest and greatest happenings.

With two swaps behind us, I'm finding more and more inspiration to branch out with some new creations! I'm thinking I'll do all kinds of different spreads next month. Or maybe pickles? Jams? Maybe I'll bake? No I'll do something with my 25 pounds of fire roasted hatch green chiles hanging out in my freezer. Who knows! We'll see! Can't wait! :-)

Stay tuned for October swap details. We'll open registration in the next couple of weeks. We have a new host...so exciting!

Last but not least...BIG THANKS to Phillip and The Wine Therapist! You rock!

canning basics with suze's jeffrey hobbs!

we had the privilege of a private canning session with Suze Restaurant's chef Jeffrey Hobbs. thanks, Michele, for setting it up!

we learned about pickling, hot baths, pressure baths, high acidity, shelf life, etc. we hope to get a hold of Optik Media's video of some of the Q & A's and demos.

we pickled asparagus, using this recipe. i LOVE food in jars!! and, we made what was supposed to be strawberry tarragon preserves but what ended up being strawberry thyme preserves. in our fury, we added the tarragon to the asparagus, so we cut some thyme from the garden as an alternative for the preserves!

can you can? yes you can. join our flickr group and add pics of your canned food!