I've always liked the idea of making my own cheese, well, actually, I've always liked the idea of making most of my food myself. In fact one of the first books I've ever bought for myself was Practical Self-Sufficiency by Sally Taylor. Reading about making cheese in Jam It, Pickle it, Cure It by Karen Solomon reignighted my enthusiasm.
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Few thing smell as good to me as onions frying in butter or especially bacon fat. It's always a good start to any tasty sauce or meal. In the Polish village tradition it can be a dish all onto itself. The poor man's answer to the rich man's butter - smalec.
In SoCal the winter is citrus season - lemon trees, lime trees, mandarin trees, etc are all heavy with ripe fruit. I bet a lot of this backyard goodness just goes to waste. At this time of year, even though I try, the ground under my key lime tree is covered with rotting limes.
This one, as well as several other recipes I've made, was inspired by the book 
Dill pickles, ogórki kiszone, half sours, ogórki małosolne - it's got to be one of my favorite foods. A sour, sour pickle on a slice of rye bread with a little butter, a half sour straight out of the jar as a midday snack or a bowel of sour pickle soup on a cold day - it just makes me feel good.
