“I trust your garden was willing to die. I do not think that mine was – it perished with beautiful reluctance, like an evening star.” Emily Dickinson, in a letter to her Aunt. 1880
|My Lucy loves to nibble on strawberries - it's kinda annoying.|
A garden that perishes with reluctance. A few lingering eggplants, ever bearing strawberries that are still blooming, and jalapeno plants that just won’t quit. And then there are my gorgeous Asian pears, just waiting to be picked. I find my little corner of the gardening world to be a paradise of sorts, each and every summer day (and now into the fall.)
|I got this recipe from a 'cyber friend' on a "Lutherans Who Love to Cook" Facebook page|
Don't you just love how small and friendly our world is becoming?
Thanks Sandy!! Your recipe rocks!!
Here’s what you need:
1 pound fresh jalapeno peppers, seeded and de-veined
Here’s what you do:
Place peppers, salt and vinegar in food processor and blend until quite fine and liquidy. Transfer to a sauce pan and simmer for 15-20 minutes. After simmering, you may strain the sauce or return it to the processor and continue to blend until smooth. This tabasco freezes very well.
|Freeze in portion size ice cube trays. Perfect!|