Dill Pickle Juice Popsicles are Go!

Well, after much consideration and approval from R&D here at Death by Children, we've decided to unveil a new product: a weekly food article wherein I relate my efforts to feed my horde of hungry duplicates. This is always an effort because none of them get home at the same time, one of them eats by the bucketful, one of them is a vegequarian (veggies and fish only, please), and one of them is prone to soup.

Since I am an amateur chef (amateur in the sense that no one in their right mind would pay a bent nickle for anything I cook and chef in the sense that after scouring the Pennsyvania Dutch cookbook I inherited from my dad, I chose to adopt the recipe for candied bacon as my signature dish . . .) I don't mind cooking aggregate meals and I like to experiment.

Hence, my freezer is full of roasted acorn squash with a wild rice, sour cherries, and walnut filling, frozen for the vegequarian.And last night I threw down on some Merlot-Dijon glazed roasted pork with charred Italian potato wedges while still managing to fry up a quickie of garlic infused scallops with lemon and lime dipping sauce for the VQ. Yay me.

But what really sets me apart is the wild vive of my imagination when it comes to food and my willingness to freeze boldly where no man has froze before, ie: Dill Pickle Juice Popsicles.

I'm not going to lie to you, Dill Pickle Juice Popsicles are a treat best left to professionals or nine-year olds. They are weird, luminescent, super sour and taste like pickles. The moment you pop one in your mouth, your entire head decavitates and sucks your eyes into you skull and your tongue shrivels up and your cheeks reverse-Gillespsie until you look like a used pencil eraser with a green Christmas light stuck into it and you jerk the frozen vinegar pop out of your mouth and swear to all Gods high and holy that you will never, ever, under pain of discorporation, stick that thing in your mouth again. Then you do.

Because these Popsicles, bizarre as they are, are weirdly compelling. You simply can't stop. Try one. Here' the recipe:

1 popsicle making Tupperware thingy
1.5 cups pickle juice from a spent jar of dill pickles, room temp
.5 cups warm water

Fill the Tupperware thingy with the pickle juice so that it fills each receptacle about 3/4, then fill the rest with water to just under the rim. Put the sticks in and freeze. The warm water and room temp juice help the things freeze with more clarity and less air bubbles.