Slicing Hot Pastrami/photo by Donna Turner Ruhlman
Photos by Donna
[I'm on a blog break from 5/17 through 5/31, so I'm putting up favorite food posts from the archives.]
It began with pickles. I'd bought a quart of small cukes to pickle with tarragon but I wasn't thinking as I made the brine. I wanted some spice in there so I added black peppercorns. Then, here is the not thinking part, I put in a load of coriander seed, then the tarragon, but as I smelled the brine coming up to heat, it was clear that pepper and coriander would completely overpower the tarragon, and simply don't belong together. So I removed the tarragon. Donna arrived just then and said, "Mmm, smells good in here. Like corned beef."
Having ruined the brine for the pickles (using the ...
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