And of course, we are now in the process of fermenting peppers for our own hot sauce. I can't help but feel a sense of awe and pride at how much I've learned since last year. Humbly, I will proceed to learn more, to mark progress as I go.
Tuesday, December 21, 2010
Recently, we had a few good friends over; we were playing a rousing card game, and somehow ended up a with this spread of food on the table. Even I was a little surprised at the variety of things we pulled out of our fridge for the tasting. And I was reminded (once again) how much I love to share food with others. Here are some things on the table: home-made granola; sauerkraut; white bean (Great Northern) hummus; coarse grain beer mustard; mini mincemeat pies and mini cranberry relish pies; pickled Spanish radishes; peaches in light syrup; samples from two different batches of kimchi. Hiding behind the metal bowl is a small jar of roasted pepper hot sauce that we made. The only thing we didn't make that is in the picture is the beer, chips, and the two different kinds of hot sauce (made from fermented peppers).