A nickel to anyone who knows where this post title comes from. But I don't mean it only as a riddle. I present for you all something not butchered, baked, nor candlestickmade. A long time ago (back before the long winter nights came and sucked all the warmth from the world), I put away several jars of dilly beans. I'd always meant to throw a photo or two up on Barnhart Central. But now that we have the Barnhart Cooking Show online, this seems like the best place to do it.
And for the record, I opened the first jar just a moment ago, and the dilly beans are great. Maybe a touch too salty, but very crisp with a pungent dill bouquet and earthy, jalapeño undertones.
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