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As we all have seen and heard...many hot topics in our society today.
The economy, the coming election, the show before the election, and our failing health care system...and let's not forget about the groups who are working hard to destroy the only good thing we have going for us. Our food, our farmers, and our many dedicated watchdog groups that work endlessly to supply us with options and information that we would never get through the "controlled" news media.
I could say much about one or all of the above-but, right now I'm more inclined to talk about "peppers;" sweet ones, mild to hot ones, red, green, yellow, and orange ones.
Peppers have been a big part of my life for the full summer.
It started when my hubby ( who by the way isn't even a big fan of peppers) decided he was going to experiment with growing them.
After picking and choosing ones for taste, color and size, he embarked on a pepper patch fit for a queens garden. ( that would be mine )*smile*
So, lets jump ahead to harvest time. We actually had enough peppers to supply a super-market, the neighbors, family, and the compost pile.
My real personal experience with the pepper patch happened on September 22....the beautiful beginning of Autumn was a bit marred by a garden stake meeting way to close to my left eye. Freaky accident ( details are frightening, so we'll skip those )
After a 4 hour stay in emergency, a few trips to the eye surgeon, lots of pain and lots of love and pampering...I'm on the road to a full recovery.
Thanking my God for my eyesight, and actually looking forward to next years pepper patch. No stakes allowed that are not taller than I.
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Recipe for "Hot Pepper Sauce."
Select the type of bottle you desire...
Wash and sterilize with boiling water...
Select your choice of hot or mild peppers. ( I like Cayenne( very hot ) and Pepperoncini ( mildly hot )
Fill your bottle with the peppers, really pack them in, as many as you can make fit.
In a small saucepan, bring to boiling stage enough white or white wine vinegar to fill the bottle to the top.
Cap and let stand for at least a week...two is better.
Do not refrigerate.
Use sparingly on turnip greens, scrambled eggs and other dishes that you would like to add some bite to.
Have an Outrageous October~ I have started already !
Bea Kunz
3 comments:
My Dear Bea,
Your pepper sauce sounds divinely delicious - for those of us who like a little spice! LOL
I'm just sorry this year's batch came at such a high price. And I totally agree - from now on, all stakes should be too tall to fall on!
Love you dearly,
Nessa
Thanks Nessa,
I can just see the garden next year, stakes that Jack from the Beanstalk story would be delighted with.
I love a little of this on all my fall greens, and it is wonderful on scrabbled eggs.
Good for you too !
Thanks for the visit, glad to have you as a regular.
Blessings for your day~
Bea Kunz
Glad you are ok. Plenty scary sounding injury to me!
Thanks for the recipe. My sweet peppers did much better than my hot peppers this year.
Strange year for many normally easy crops. I had not one summer squash or cantaloupe- weird!
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