I grew up playing classical piano. In this I learned to have an essential connection between hand eye coordination, I liked this graceful hidden line between hand and eyes. There were hard and fast rules. Counting, timings, placements and everything that goes along with processing and reading a piece of music.
Then you get older and you realize there are things called jazz and classic rock and punk and crazy sounds that don’t even sound like music. There are made up rules of course there but they are all a little bit more flexible and louder than the classics. A little bit more space to breathe without an established set of standards. In my less creative moments I have often thought to myself “But blank said blank so this is so.” It’s hard to forget sometimes that there are no rules. The best ones write the rules.
I think about this a lot when I garden and when I cook. Sometimes when I do things I get caught up in this sense of order. I get busy then I forget to water the cucumbers for two days. At this point they wilt, they get stressed out. Plants get stressed out, did you know? Just like humans, they get sick. They are more likely to get aphids or get bacterial wilt. At this point I just want to throw them out. The rules have been broken, I am dissapointed but want to move on with a clean slate. Lately, I’ve been deciding to let this go. Freestyling what happens next. Water more, trim back, experiement solutions, and working with failure. I tend to forget that there is no book. Many things worth finding out have yet to be discovered. There are solutions that have not been sussed out.
I am a good menu planner, I like curating meals. Yet, I usually just find a recipe and follow the recipe and in this processing it becomes truth. Lately I have been trying to retrain my mind to reframe, rules do not exist. Kevin is good at that. I try to think to myself, What does it mean to be a dill cucumber? I wonder what people were thinking when they first decided to lacto-ferment/ferment a peice of food. How did the idea that almost rotting food is actually good for you? I know there needs to be salt, vinegar, often a little sugar, a lot of waiting. There are some sense of what is right or wrong (the science of cooking), flexible usually, and then everything else is just flare. Anything you want, within reason, maybe out of it to.
Here is the recipe I chose, it is a good base. This one is quick simple refrigerator pickle but really anything can be added to it. Cardamom, cinnamon, peppers, spices, dries berries, there are probably a million things you can add to a pickle to make it more interesting. I like to start with simple and then elaborate. Then I try to remember that there are no rules, always experiment, create your solutions.
4 Cups of Cucumber Spears or desired shape
3 1/2 Cups of Water
Some Dill, Fresh
A couple of cloves of Garlic
1 1/4 Cups of White Vinegar
1 Tablespoon of Sugar
1 Table Spoon of Salt
Flare to your hearts Desire
- Combine water , vinegar, sugar and sea salt in a sauce pan. Boil and set aside to cool.
- Put cucumber spears, garlic, dill and whatever else you would like into a mason jar and pour cooled vinegar mixture over. Seal and refrigerate for at least 3 days.