This pretty girl has been at the shelter for a while now. She was a surrender – the owner became unable to care for her due to infirmity. Mrs J hoped to promote her adoption prospects by placing her prominently in the shelter’s Facebook page but no luck so far despite going home with a prospect for a visit, and some inquiries. The last batch of cayennes I picked went into my fermenting jar, the same rig that works so well for counter top sauerkraut. It’s pretty easy to make your own hot sauces and you can tailor the recipe to your own tastes by using different peppers or liquids. Not that I have any great expertise since this is my first batch. I forget exactly which recipe I used but this one seems very close to it. The ratio of salt to peppers is the same, I used a white wine to cover them in the jar. Cayennes aren’t the hottest peppers out there but they do have some heat. I don’t remember now how long these spent in the jar but going on two months seems close. I didn’t use any whey or starter to hurry the fermenting.This is Jack, a bashful sort. He has since been adopted.It’s been a long time since we’ve had pork chops for dinner. These simmered in mushroom cream for a good hour. The potatoes were mashed with garlic and sour cream, the broccoli were steamed and treated to a lemon butter sauce made with white wine and thickened a little with cornstarch to help it cling to the veggies.This is Toby, a terrier mix. Mrs J thinks he’s gone on to a new home.I’ll close this out with a stir fry, this one is chicken and various veggies in a brown sauce with a batch of fried rice. “Brown sauce” is a generic term and there are tons of recipes out there. I generally use a little of this and a little of that in mine – IIRC this one has soy sauce, black vinegar, Chinese cooking wine, chicken broth, sesame oil, Hoisin sauce, garlic chili paste, cornstarch, and a dash of Maggi branded seasoning sauce. The chicken marinated for an hour in similarly seasoned marinade – heavier on the cornstarch.