My grandmother made this possibly on both sides of my family my mom's and my dad's side you take the white part of the watermelon rind cut the hard green part off leave some of the red watermelon and then pickle it and it has to have clothes in it I'll come back and add more of a recipe for you and wanted to put a placeholder here so I don't forget. This is the one thing that I always have on hand and I give to family at Christmas I am now the watermelon pickle maker in our family and each time the recipe is a little different so I will try to find something in the middle!

@Beverly Chen who is a trained chef and all-round food lover and traveller. We're thrilled to have you on board! Please start by introducing yourself, checking out our pinned posts, and exploring the community. Navigating Your New Home - Community (The Social Hub): This is your main feed. Click here to post questions, and interact with other members. Think of it as our private "town square." - Classroom (The Learning Lab): This is where the magic happens. Click on Classroom to access all your courses and modules. Progress bars will help you keep track of where you left off. - Leaderboard (The Game): We like to reward action! Clicking here shows you who is most active in the community. You earn points by getting "likes" on your posts and comments, which can unlock exclusive levels or bonuses. - Members (Your Network): Want to see who else is in the group? Click here to find peer profiles, see who is online, or start a direct message to collaborate. - Search Bar (The Shortcut): Looking for something specific? Use the search icon at the top of the page to find past discussions, specific lessons, or files shared by the community.

This, from @Elizabeth Campbell. Comments, please? But I guess Spinach. I loved spinach growing up. But it seemed that no one knew how to make it when I left home. Saute the leaves with garlic in olive oil until they go soft, then serve hot with malt vinegar. Dip the leaves in mashed horseradish, cover in panko & deep fry serve with a little salt. Mix in a pie with cottage, Romano & Ricotta cheese. Saute in a pan with swiss chard, canned tuna and chilis. Spinach and Lentil soup. It is such a lovely versatile veggie.

You’re hungry to write about your favourite subject, food? Whether you’re a beginner or seasoned writer, no matter what kind of food writing you do or want to do, this course is for you. I’ve been a steadfast observer of how people write about food for decades. I suggest you do as I do: read everything you can in the genre. Note how different writers pen their stories. When I returned to South Africa after living in New York, and after the ensuing years I had a radio show in which I reported on my culinary travels across South Africa. During this time I was contacted by a publisher (thanks, @Colin McGee)who said, “you really should write a book”. And so I wrote my award winning book, Delicious Travel (Culinary Adventures around South Africa). In the book I wrote about destinations and hideaways, the owners of which all had a passion for food. The more I became acquainted with cooks and chefs, the more I wanted to acknowledge them and indeed, celebrate them. That was when the germ of an idea formed, which became my second book, Food Gurus Uncovered (South African Cooks Celebrated). The extraordinary line-up of cooks - and chefs - was a journey of discovery and delight. The book was a best seller. And so with food comes our stories. The bygone times of our childhood, growing up around the kitchen table, the first home-cooked meal we prepared, and those rituals during meals with family and friends. I hope my course inspires you to write yours. Bill Gallagher, past President of the World Association of Cooks’ Societies and Honorary President, South African Chefs Association (now sadly deceased): ‘Gwynne Conlyn is an icon in the world of food and wine and promotes good food, good wine, chefs and cooking with boundless energy and wonderful enthusiasm. Her many years as a writer, and indeed a connoisseur, places her at the forefront of culinary journalism.’

Another chef, @Oliver Wing, who also makes rustic knives! Please let us know about your community, Oliver? Look, @Lance McWhorter