*The first dahlia blossom, a cloud pillow & kitchen moments

{Home Song – Ross Bugden}

Celebrating the first blooming dahlia, 

collecting wild grasses for my ceramic work,

observing clouds & taking my hand-sewn cloud pillow outside to take pictures,

while being accompanied by the swallows again

and preserving zucchinis for the cold season.

Pickled zucchini salad recipe

• 2 kg zucchinis

• ½ kg onions

• sweet peppers

• 1 tbsp salt

• garlic

• chilly pepper (if you like it more spicy)

Cut everything, add salt and let it rest for ½ hour.

• 120g sugar

• ½ l vinegar 

• ½ tbsp mustard seeds (I use more and also add whole peppercorns)

Bring the vinegar, sugar and mustard seeds (and peppercorns) in a big pot to the boil, add the vegetables and cook everything for 5 minutes. You can add 1 tbsp preserve helper to be on the safe side. Pour into sterile jars while still hot. Finish with olive oil. Close jars and turn upside down and leave to cool. Store in a cool, dark place and after opening, put into the fridge.

Enjoy!

☙