A great way to eat and preserve winter veggies, Paleo Pickled Beets!
I have always been a busty girl. My training bra days were brief, and by the 7th grade I had a generous C cup. By the time junior high started I was in a DD. No matter the size and shape of the rest of my body, my boobs are always a respectable DD, or larger. My latest bra purchase was II. I have never been able to buy delicate (or cheep) bras, they are always sturdy, plain and as versatile as possible. Rarely can I find one less than $100. Swim suits are a pain to shop for, sports bras are a thorn in my side! Never have I been able to wear cute strappy tank tops, halter tops give me a headache, and strapless… HA! Forget about that. Even my 20-year-old breasts, although spectacular; were too heavy for such nonsense. Some of you ladies feel my pain, wearing 2 or 3 sports bras to work out, paying $200 for a bikini that fits, and having armpit pillows when you lie down. Of course there are just as many people who scoff at us poor chesty girls whining about the gift of giant jugs. Know that little or big; breasts are amazing things, and they need to be checked regularly and appreciated as a great body part.
I had an interesting interaction at the local pool a few weeks ago. The change room was packed, and there was no private change rooms available, I piled my stuff on the bench beside a family: mom and 2 girls, I would guess 5 and 8 years old. The 5-year-old was firing off questions for mom, as 5 year olds do, and I chuckled a bit to myself. I was trying to get dry enough to struggle back into my leggings for the ride home. Putting leggings on wet skin is like stuffing toothpaste back into the tube. I pulled out my recently purchased bra (II, but only $89!), and leaned forward to put it on. The little girl beside me stopped asking questions and proclaimed “That bra is ENORMOUS”. I laughed, her mom looked embarrassed and apologized, “My kids really love boobs, I'm sorry” I assured her it wasn't a problem, the bra is enormous, after all, I joked with the little girl she could wear it like a hat, she shyly smiled at me like that was the silliest thing she had heard. I told the little girl that, “bras can be expensive and I had just bought this one, I picked it out because of the little pink bow in the middle”. I am standing in the change room, wearing only a bra and towel when this 5-year-old girl cocks her head to the side and says “You look like a princess” I smiled and said “Thank you” as mom hurried the kids out of the change room. That is a first, no-pants princess.
Pickled beets, I guess I should talk a bit about this recipe. I LOVE pickled beets, pickled anything really, it took a few tries to get the perfect sweet/salt balance without using sugar for these. I even used apple cider vinegar that I had made myself! Thank you pinterest. Pickled beets are great on cheese plates, with roast beef or on their own in a salad (stay tuned for that recipe!)Print
A great way to preserve winter veggies with an extra tang.
- 5 lbs beets, red, golden, any type is fine
- 2 cups water
- 3 cups apple cider vinegar
- 2 cloves
- 1 bay leaf
- 1 cinnamon stick
- 6 peppercorns
- 4 allspice berries
- Jars, lids, canning pot
- Suitable canning music. I listened to Mariah, U2 and Def Leppard, but I'll leave that to your personal preference. Maybe some primal drumming will make it all feel more “caveman”? Or Holley's Canning Jams.
- Wash and peel beets (greens are also edible and delicious!)
- Slice larger beets, put in a pot of water and steam for 3-5 min, drain but keep the water
- Add water (using the beet water), apple cider vinegar, cloves, bay leaf cinnamon stick, peppercorns and allspice berries, bring to a boil and then turn down to a simmer.
- Prepare the jars, sterilizing the glass, rings and lids.
- Gently pack the steamed beets into the jars leaving 1/2 inch of space from the top. (while they are still hot)
- Add brine to the jars, filled so that there is 1/2 inch space from the top, but the beets are covered.
- Wipe jar rims and put hot lids on.
- You can place them in the fridge here and in a few days they are ready to eat. They will last 2/3 weeks unprocessed in the fridge.
- If you decide to water bath can them (as I did) they must be submerged in boiling water 20 minutes (depending on your elevation) and make sure they seal!
Familiarize yourself with water bath canning here