Pickled summer squash, new cookbook

Ooh, y'all, I put up three batches of cherry-cardamom jam and then just couldn't stop so I canned some pickled summer squash: lime, cumin, red pepper flakes, black peppercorns and a brine, courtesy of my Food in Jars cookbook. Aren't these pretty?! I used a combo of regular and baby yellow squash + some pattypans. Love how the babies were just the right size to stay whole.

After having been in the house for a good few hours, I forced the children to come with me to Williams-Sonoma and Sur la Table. Tom came along happily, and as soon as we were there, the kids acted like they hadn't raised cain about getting dressed and heading out in the first place. Oliver sobbed the entirety of our walk from Sur la T back to car, wailing about his NEED for me to "buy me something at the cooking store." I did not acquiesce. They are now playing freeze-dance in J's room. While at Sur la T, I impulse-bought Hugh Acheson's cookbook, A New Turn in the South. It was on the sale rack and just melted my butter.