I simply adore the ruby red tang of cranberries. No holiday dinner would be complete without variation of cranberry sauce.

Through out my childhood there were several incarnations of this glorious fruit on our Thanksgiving table. From the simplest and rather cheats version of opening a can of Ocean Spray Cranberry Jelly and plopping it on the crystal serving dish to a jiggly cranberry, carrot & orange jelly mold, to a slick of port infused cranberry sauce to more of a take on the classic Waldorf Salad of chopped cranberries, apples, celery and oranges folded into whipped cream..

This recipe is a fresher tasting cranberry relish. One that has the bracing tartness of cranberry and orange zest pared with the sweetness of orange juice and a fresh burst of mint. This is equally good with turkey dinner as it is with as a topping for yogurt and ice cream.

There is almost nothing I won't cook on the BBQ. I love the smokey taste the grilling beast imparts on all foods. Fortunately I have a great balcony space where I have a great gas fueled grill. I love it because I can start the grill and 10 minutes later I've got that sizzling sounds without faffing about with charcoal.

I had an unexpected windfall of potatoes from Plot 34, so rather than be blase about their preparation I thought I'd treat them to a kiss of flames.

Mexican Pickled Onion (Cebollas Curtidas) are an integral part of Mexican street food. The harshness of the onion is softened by the vinegar and eventually mellowed by the citrus juice. If Seville oranges are in season you can use that instead of the Lime and Orange combination.

The pickling juice is also rather versatile, it can be used on shredded cabbage and carrots.