Pickles, Illustrated, a Review

As someone who’s admittedly swayed by a cookbook’s visual charm, Pickles, Illustrated stole my heart the moment I laid eyes on its adorable pickle imagery and clean, inviting design. This isn’t just a pretty face, though—it’s packed with 36 high-quality recipes that make pickling accessible and fun, from classic kosher dills to quirky creations like Green Strawberry Salsa. The bright illustrations elevate the experience, turning each page into a visual treat that’s as delightful as the recipes themselves. For a visual person like me, this book strikes the perfect balance between eye candy and practical, inspiring content.

I dove right in with the Cinnamon Clove Pickled Peaches and Fresh Apple Chutney, and let me tell you, they were absolute winners! The peaches had this warm, spiced sweetness that paired beautifully with a scoop of vanilla ice cream, while the chutney added a tangy-sweet kick to my cheese board. The recipes are clearly written, with thoughtful details like the best salt to use and the four pickling methods—quickles, refrigerator pickles, fermentation, and salt-curing—making it easy for both beginners and seasoned preservers to succeed. I’m already eyeing the whole cranberry pickle recipe for Thanksgiving, and if it’s anything like what I’ve tried, it’ll be a game-changer for my holiday table. 

What sets Pickles, Illustrated apart is its playful vibe and cultural tidbits, like the history of Kimchi Day in Korea or the quirky tradition of pickle holiday ornaments. It’s not just a cookbook; it’s a celebration of pickle culture that’s as fun to read as it is to cook from. Whether you’re a pickle fanatic, a charcuterie enthusiast, or just someone looking to add more gut-friendly ferments to your diet, this book is a gem. It’s the kind of cookbook you’ll proudly display on your coffee table, flip through for inspiration, and gift to every foodie friend who shares your love for all things briny and delicious.You can order a copy here. It's the perfect gift for the holidays.

Disclaimer: I received an advanced digital copy of this book from NetGalley in exchange for my honest review.

 As an Amazon Associate I earn from qualifying purchases.

Easy Pearl Onion Peeling Hack: 15 Minutes to Perfection

Pearl onions are the darlings of holiday buffets. Creamed onions are as traditional at Thanksgiving as are cranberries, and as traditional at Christmas as is eggnog. Braised, glazed, creamed, roasted, grilled, added to soups and stews, any way you enjoy them, they are delicious, but many people forego dealing with them because the peeling seems so daunting. If you're a pearl onion rookie, here is the best and easiest way to peel them. Start to finish it only consumes about fifteen minutes of your time, and is well worth it for the fresh taste.

This mixed assortment from Melissa's Produce is by far my favorite. Not only is the variety of sizes and colors visually appealing, but the combination of tastes is unsurpassed.

Now, let's get started. First of all, bring a large pot of water to a boil. While you're waiting, cut the stem end (the end OPPOSITE of the root end) off of each onion. It may seem tedious, but you can develop a rhythm and knock them out in no time.

Discard the tips and put the onions in a small bowl. When the water reaches a full, rolling boil, dump the onions in all at once. Allow the water to return to a boil and boil them for three minutes. While they are boiling, fill the empty onion bowl with ice water and set a strainer over the sink.

When the three minutes of boiling time are up, strain the onions and immediately dump them into the bowl of ice water.

Allow them a couple of minutes to cool and then, one by one, squeeze the root end, and out will pop your peeled onion! Yes, there will be a tiny bit of waste, but nothing beats this method for speed, and aren't we all busy cooks? In some cases the root end may remain attached so either pinch it off or cut it off. That's it!

Minimal waste, maximum speed. Perfect for busy cooks!

 

My No-Nonsense Take on Pumpkin Spice Creamer (Yes, I Actually Like It)

 

I’m a purist when it comes to coffee. Triple-shot espresso, splash of cream, done. Flavored beans? Hard pass. But every fall, the pumpkin-spice industrial complex tries to infiltrate my mug. I usually resist—until I stumbled across a homemade creamer recipe that didn’t sound like liquid chemicals. I tweaked it, tested it, and (don’t judge) now keep a jar in the fridge. It’s creamy, warmly spiced, and doesn’t taste like a Yankee Candle exploded in my cup.

  

Here’s the version I landed on. Takes five minutes, lasts a week, and elevates a plain espresso without stealing the show. 

Pumpkin Spice Creamer

Makes about 1¼ cups
 
1 c. heavy whipping cream
¼ c. canned pumpkin purée
2 T. pure maple syrup
1 T. dark brown sugar
½ t. ground cinnamon
¼ t. ground nutmeg
½ t. pumpkin pie spice
½ t. vanilla extract

Dump everything into a small saucepan over medium heat.   

Stir until it just threatens to boil—tiny bubbles around the edge, not a rolling roar. 

Drop the heat to low and simmer 1–2 minutes so the spices wake up. 

Use right away or let it cool, then funnel into a jar. Keeps refrigerated for 7 days. Shake before each pour.

Things to consider:

 Use REAL maple syrup, I WILL judge you if you don’t. The depth keeps it from tasting flat.

Dark brown sugar adds a subtle molasses backbone; light works but you’ll miss the edge.

If your pumpkin purée is watery, blot it with a paper towel first—otherwise the creamer separates.

Drizzle a tablespoon into hot espresso and you get velvet texture with a whisper of autumn. No orange food coloring, no “limited edition” nonsense. Just coffee that happens to taste like the good parts of fall.

Try it once. If you hate it, blame the Internet, not me. J

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Kitchen Glow-Up: Ditching the Lazy Susan for the Copco 3-Tier Organizer

 

 

If you've ever battled a cabinet full of toppling spices or hidden duplicate jars of oregano, you know the chaos. That's been my kitchen reality for years—until this week, when I finally declared war on the Lazy Susan. You know the one: that spinning turntable relic from my mom's era (and the late Mr. O-P's too) that promises easy access but delivers endless frustration. Things tip, stick, and vanish into the abyss, leaving me buying extras I already own. Spoiler: I tossed them out, and my sanity thanks me.

Here’s the “before.” Embarrassing.

Enter the Copco 3-Tier Non-Skid Organizer—my new kitchen hero which is why I have chosen this as the must buy product of the week. Listed as a spice rack, but oh, it's so much more. This bad boy transformed my spice, vinegar, oil, and baking supply cabinet from a black hole into a visible, accessible dream. No more digging or muttering under my breath. Just pure, organized bliss. 

Here’s the “after.” Check it out! Is this organization, or what?

 

I stumbled upon this gem while on a mission to streamline my space as you first read here. Here's what hooked me:

The 2.75-inch-deep shelves create instant vertical space in even the tightest cabinets or pantries. Spices line up like soldiers, but it handles soup cans, sauces, veggie tins, and baking odds-and-ends just as well. Suddenly, I can actually see everything—no more mystery duplicates sneaking into my grocery cart.

It’s crafted from sturdy plastic with non-slip lining, it grips bottles and jars like a pro. No wobbling, no spills. At 3" high x 9" deep x 15" wide, it fits most standard cabinets without dominating. And cleanup? A quick wipe with a damp cloth—done.

Priced like a steal (under $20 on most sites), it's decent quality that punches way above its weight. I grabbed one, and now I'm plotting multiples for the pantry.

Another “after” view; I cannot believe the joy that this has brought me.

Where I previously had a jammed Lazy Susan that spun like a drunk carousel, knocking over vinegars and burying my favorite olive oil. I now have everything at eye level, grab-and-go easy. My weekly meal prep? Smoother. My stress levels? Plummeted. It's the little win that makes whipping up that umami egg salad (from last week’s post here) feel effortless.

If your kitchen's crying for order, do yourself a favor: Ditch the spin and snag a Copco. It's inexpensive, intuitive, and downright life-changing. Who's ready to reclaim their cabinets?

If you have you conquered a kitchen chaos zone lately, please, I am begging you, drop your tips below. 

 

Stay tuned for more great finds to make your holiday shopping a breeze!

  

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Cranberry Pineapple Freeze

 

Cranberries may be a classic holiday ingredient, but they rarely get the spotlight they truly deserve. This charming frozen cranberry salad changes all of that. Lightly tart, delicately sweet, and beautifully layered, it brings a refreshing contrast to the richness of winter meals while still feeling completely at home on a festive table.

 Whether you’re hosting Thanksgiving dinner, planning a Christmas buffet, or simply looking for a special make-ahead treat to serve during the holiday season, this frosty salad delivers elegance with remarkable ease. It’s one of those nostalgic recipes that feels both vintage and timeless—a dish that could have graced a mid-century holiday table just as easily as it dazzles today.

 What truly sets it apart is its texture: a dreamy combination of whipped cream, cream cheese, tart cranberry, juicy pineapple, and crunchy pecans—frozen into charming molds using something as simple as paper cups. It looks sophisticated, but the prep work is blissfully simple. Even better, you can make it up to a week ahead, so it’s ready and waiting when your guests arrive.

 Serve it as a festive side dish, a palate-cleansing intermezzo, or a light, refreshing dessert. However you choose to present it, this pretty little salad is sure to spark conversation—and requests for the recipe. 

Cranberry Pineapple Freeze

 1 14-oz. can jellied cranberry sauce

1 8.25-oz. can crushed pineapple, drained

3 T. freshly squeezed lemon juice

1 c. heavy cream

1 3-oz. pkg. cream cheese, softened

1/3 c. Duke’s mayonnaise

½ c. confectioners’ sugar

1 c. chopped pecans

Leaf lettuce, for serving 

Light cream and mint, for garnish

 Place the cranberry sauce in a medium bowl and break it up with a fork. Stir in the pineapple and lemon juice until well blended; set aside.

Whip the heavy cream until stiff peaks form. Add the cream cheese, mayonnaise, confectioners’ sugar, and chopped pecans, mixing until smooth and creamy.

 Using eight 5-oz. paper cups, alternate layers of the cranberry mixture and the cream mixture, beginning with cranberry. Arrange the filled cups in a 9” × 9” pan and freeze until firm.

 When ready to serve, place a fresh leaf of lettuce on each plate. Peel the paper from the frozen salads, invert one onto each leaf, and press lightly into place. Garnish with a spritz of light cream and a sprig of mint. Allow to stand at room temperature for about 15 minutes before serving.

Yield: 8 servings

 This frosty holiday salad is the perfect touch of festive cheer—a seasonal classic that brings color, flavor, and old-fashioned charm to any winter celebration.

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The Vermonter Sandwich: A Crisp Fall Classic from Vermont

 

In the early 1990s in Burlington, Vermont, Chef Jason Maroney was tinkering in the kitchen of Sweetwaters American Bistro, determined to put local apples front and center. What emerged was this delicious bit of magnificence in The Vermonter sandwich—thin slices of tart apple layered with Vermont cheddar, your choice of turkey or ham, and a sweet-tangy maple-mustard spread, all pressed between artisan bread.

The original spotlighted the apple-cheese duo, but today’s versions flex with whatever the season (or your fridge) offers. After spotting one rare recipe that dared to use both turkey and ham, I knew I had to try it. Add a handful of homemade pickled red onions—courtesy of my son’s latest kitchen experiment—and this sandwich became the ultimate fall afternoon upgrade.

This recipe is perfect for fall. The tart apples echo the crunch of fallen leaves, sharp white cheddar melts into cozy pockets, tangy maple-mustard brings wood-smoked sweetness, and my son’s pickled onions cut through the richness with bright pop.

Pair it with chilled cider and you’ve got autumn picnic perfection—no campfire required.The Vermonter Sandwich Recipe

2 slices sourdough bread

3 slices oven-roasted turkey breast

1 slice smoked ham (optional but recommended)

1 Melissa’s Granny Smith apple, cored and thinly sliced

3-4 slices sharp white Vermont cheddar

1 T. butter, softened

2-3 T. pickled red onions

1 T. yellow mustard

1 T. grainy mustard

1 t. pure Vermont maple syrup (plus more to taste)

Stir mustards and maple syrup together. Taste; add another drizzle of syrup if you like it sweeter.

 Spread butter on one side of each bread slice. Flip and generously coat the other sides with maple-mustard.

I layered the sandwich as follows bread slice (mustard side up): turkey, apple, ham, pickled onions, cheese, bread slice.

Heat a 9” skillet over medium heat. Add sandwich; press gently with a spatula (I actually used a hamburger press). Cook 3-4 minutes per side until golden and cheese melts.

 Slice, admire the melt, and dig in.

There you have it—a sandwich that started as a chef’s love letter to Vermont apples and grew into my family’s new fall tradition. Grab your skillet, cue the foliage playlist, and let every bite transport you to a Burlington bistro that lives on in flavor.

 

Cook’s notes:

Rye or a seeded multigrain adds nutty depth.

Try smoked cheddar or a local raw-milk wheel.

 Swap meat for thick-cut roasted mushrooms (SUPER delicious!)

 Assemble cold, wrap tightly, and panini-press at lunch.

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Miss Winter in the Library with a Knife by Martin Edwards, Reviewed

 

Miss Winter in the Library with a Knife by Martin Edwards is a fun, clever mystery that feels like an Agatha Christie story with a modern twist. Six struggling crime-writing fans are invited to a snowy Yorkshire village to play a murder mystery game for a big prize. But when the fake murder turns real, the old library setting becomes creepy and exciting. Edwards keeps you guessing with a smart plot, fun clues, and a cozy yet tense vibe that’s perfect for a winter read.

The format of the book is unique in that it uses podcast clips, text messages, and journal entries to tell the story. While that definitely makes it feel fresh, it did take a little bit of getting used to. The snowy village and double-mystery idea are great, but only two characters get first-person chapters, which feels uneven. Some of the Trust staff seem more like types than real people, but the story still pulls you in with its fast pace and clever twists.

Overall, it is a charming, suspenseful read for fans of classic mysteries and games like Clue. It’s playful but keeps the stakes high, earning 4.5 stars (rounded to 5). If you love cozy mysteries with a dark edge, this book is a great pick for a chilly night.

 You can order your copy here.

              As an Amazon Associate I earn from qualifying purchases.  

 Disclaimer: I received an advanced digital copy of this book from NetGalley in exchange for my honest review.