Sqirl’s kitchen is now up and running in Silverlake (Los Angeles, California). While we’ve been preserving Quince + Rose Water, Fuyu Persimmons + Spice, (etc) we also have become a bit of a lacto fermenting machine. Sqirl’s pickle emporium if you will.
Why….?
Soon.
(photo courtesy of Zinzi!
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Planning my visit, all the way from New York…
tricerapops reblogged this from sqirl and added:
I CAN’T FUCKING WAIT!!!!!!!!
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