Made homemade cranberry sauce the other day, which is pretty labor intensive but worthwhile. Had a bunch of fresh cranberry juice left over, which we stored in the fridge. Managed to drop the container a few minutes ago, and it looks remarkably like we've murdered someone in the kitchen.
This is the best way to eat a kosher dill — when it’s still crunchy,
light green, yet full of garlic flavor. The difference between this
and the typical soggy dark green cucumber corpse is like the
difference between life and death.
You may find it difficult to find a good half-done kosher dill there
in Seattle, so what you should do is take a cab out to the airport,
fly to New York, take the JFK Express to Jay Street-Borough Hall,
transfer to an uptown F, get off at East Broadway, walk north on
Essex (along the park), make your first left onto Hester Street, walk
about fifteen steps, turn ninety degrees left, and stop. Say to the
man, “Let me have a nice half-done.” Worth the trouble, wasn’t it?
— Arthur Naiman, “Every Goy’s Guide to Yiddish”