The brine is a bit dark because I didn't wrap the spices in cheesecloth and I used raw honey instead of granulated sugar in the brine.
It's a waiting game now.... we'll find out if they taste any good i six weeks.
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About Me
- Monica
- I've been tatting since I was 15. I learned how in 4-H. I was determined to learn how to flip that silly knot. With lots of unpicking and practice (tatting instead of doing my homework) I finally got it figured out. But I have so much to learn. I got pretty excited with myself when I learned how to make split rings - I thought that was magical. Now with the internet, I'm finding out how much I don't know. Until just recently, I didn't know any real humans who could tat other than the lady who taught me so I only saw other people's tatting in antique shops or via exchanges.
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