Continuing to tidy up my apartment, I made a new discovery: a jar of chow-chow from Aplin farms, bought at a Birmingham farmers market on our 2007 trip there. I must have been saving it for a special occasion.
How now brown chow? The photo makes the relish look darker than it is, but I am sure it is more brown than when I bought it six-and-a-half years ago. The lid is on tight and isn't distended ... what do you think readers? Should I give it a try?
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