I’m grateful for change. It’s wonderful to know that nothing stays the same. Everything uncomfortable will also go away, even as will everything lovely. I’m grateful that I’ve allowed my tastes to change over the years. When my mother made Bread & Butter pickles every year for the St. Alban’s church bazaar, it was fun to help. I was too young to slice, but I liked packing the sliced cucumbers in ice. One time the Colonel cut his finger slicing them and there was some concern about where the sliver of skin ended up… Maybe that’s why I never liked to eat them. Eew. I loved dill pickles but sugar and onions? Forget it. Now, they’re my favorite kind, but that may be only because I’m making them myself with cucumbers I’ve grown. This recipe I’ve used twice this summer is so simple, so delicious. The pickles are crisp, sweet, and spicy. Sometimes I load up a tiny bowl for a snack mid-afternoon, and sometimes I incorporate them into a meal. Today, I made the most delicious sandwich on a toasted croissant with avocado, Havarti, and pickles, with lots of mayonnaise of course. My love affair with mayo? That’s one thing that will never change.
