Red pepper jelly is a staple of the classic PA Dutch repertoire. Sweet or hot. Clear with a reddish tint to it.
On cream cheese with crackers, oh my. These days I have it on cream cheese on a red pepper square.
The old Ball Jar canning book — the BLUE one–careful how you say that — which everyone had when I was growing up, had a good recipe for this, so I went looking. Continue reading Pennsylvania Dutch crack — red pepper jelly
It’s gone from chilly to steamy swamp where I live.
Health crisis. MS symptoms all over the place.
I wanted a burger on Memorial day — bison, in my case, in the James Beard fashion with salt, pepper, and some pulverized yellow onion, with juice. Plus, I caramelized some other white onions, with a splash of balsamic at the end, and added that to the raw meat for extra moisture. With two cheeses on top. Real cheddar, and melt-y American over. Grilled on a two-burner stove grill pan, medium-rare, flipping once before cheese.
That was yummy.
The star of the day, though was sweet potatoes. I made a salad, using the recipe I usually do, mayonnaise-mustard based with some pickle. Continue reading Memorial Day, American cheese
Wishing you all a safe, blessed, holiday season.
If that’s not part of your belief system, make the most of this (finally) quiet time of year. (That is, if you’re not stuck at the mall on the 26th.)
Yeah. See previous post. Shopping, shopping, shopping, shopping. Rinse and repeat with un-shopping, shopping, shopping, shopping. Continue reading Happy Christmas Eve