u/tehsecretgoldfish

For several years a few years ago I was growing pickling cukes, and doing traditional brined full sour pickles (and sauerkraut but that’s another thread). You can only eat and gift so many before you reach critical mass. a couple years ago my cuke crop failed, but I still had a tall jar in the fridge, so didn’t sweat it. I’ve lost track, but it must have been in there for three years, with no change in appearance. no clouding. no off colors. I just pulled it out and unlatched the lid. no off smell. I reached in and took on out. not mushy. sniffed. smells like full sour. took a knife and sliced off a medallion. tasted like it was made last week. ate the whole thing. so, how long will a properly brine fermented pickle last in the fridge?

years.

The Lincoln Del (West)?

When I was a kid growing up in the western suburbs off Highway 12, my family liked to go to the Lincoln Del at 12 and 100 (long gone). I was thinking about the pickled beets my grandma made, and I flashed back to the LD beets.

Pretty sure there was a cinema nearby.

a first portion of highlights of my old friend and former employer David Godine’s library is at Bonhams Tuesday. having been to the house(s) on many occasions, to say his collection was vast is an understatement. books in closets, under beds, stacked two deep on shelves. always a wonder to behold (I coveted the three volumes of Koch/Kredel Das Blumenbuch). I had no idea he had a Kelmscott Chaucer, yet I’m not surprised. at one point several years ago I was helping him transfer a record of his library into Word, add and update listings. the provenance of many fine editions he held had auction records associated. now the cycle will continue.