Lime flavored tortilla chips are the bomb. And they leave your fingers kind of green in the same way Cheeto's leave them kind of orange.

Matt: I bought brand name peanut butter.
Kelsey: What? You're kidding.
Matt: It was on sale.
Kelsey: Natural?
Matt: (Guffahs) No. Skippy.
Kelsey: You bought me Skippy, baby?
Matt: Yep.
Kelsey: Now we know we've made it.

I am pickling beetroots today because I fell in love with them in Finland. I wanted very much to do this recipe, from my favorite Scandanavian site, Nordic Recipe Archive, but I cannot find Spirit Vinegar. Suggestions?

My modifications for the brine are as follows:

1/2 c water
1/2 c standard vinegar
1/2 c white sugar
1/2 tsp. pickling salt
White pepper and cloves as described.
And cinnamon. If I could convince Matt that beets are not a waste of time, I would have purchased sticks. Alas, now my beet pickles will be murky, but c'est la vie.

Also, faithful readers, any thoughts on what to do with copious amounts of beet greens? Seriously, I have a wok full.


  1. Steam them. Eat them as salad greens. Put them in omelets. They will shrink an amazing amount when they are cooked.

  2. Yes yes! Steam them, steam them! Or saute them in olive oil and garlic and spread them on toasts! With scrambled eggs on the side! Salt and pepper to your liking. Or use the steamed left over greens in a potato gratin (I'll send recipe if this interests you...)

    A chickpea salad with a bit of feta cheese, the greens, and a mustard vinegrette would be nice.


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