So, without needing to guess much, it’s likely going to be a shittacular Holiday Season. Everything is going to be expensive and stupid and extra scammy and shit. More so than usual (Subscribe for more uplifting messages every day delivered to your inbox. Or don’t. See if I care.)

Anyway, I cook, and make lots of homemade stuff as the season and market allows.

I just finished making 10 jars of super dill-y dill pickles, and a few of okra. Which I’m making with the plan of giving them to people I like for the holidays, as people usually love the recipe I use. I never planned on being “the pickle guy” but here we are.

Might also make some bubbly 7% ABV spiced honey wine, beer, vanilla extract, herbal bitters for coughs. We’ll see.

Just curious if anyone has any similar plans in mind and what y’all are making.

  • dumples@midwest.socialEnglish
    4·
    6 days ago

    My wife and I have done homemade christmas gifts for the last two years for everyone. We have made lots of baskets so that we can give more gifts of these homemade goods instead of a fewer giftst that we spend lot of money on. We still buy some gifts for my nibblings but everyone else is getting the homemade gifts.

    This year I have already made some garlic chives infused rice vinegar this spring from my excess garlic chives. I also made some apple butter from the apples from our tree which we will be giving. So I have already been crafting based on seasonal avaiability from my garden.

    I have made some handmade salves the last year so I will likely remake our peppermint infused hand salve and will make more of my favorite skin recovery salve infused with Calendula and Plantain. We made a rose and lavender salve last year but might make the same recipe as a oil.

    We might make another dried tea blend in our gift blend. Trader Joes has a winter wake up tea that I want to recreate using bulk herbs. The local co-op has a mulling spices and a great black tea that should blend perfectly together.

    I am sure I am going to make some additional food but unsure what yet. We did a bacon onoin jam, garlic confit and chili oil previous years. We might remake one of those again.