I used a packet of pork bone broth concentrate for this bowl. Mrs J doesn’t like it so she had a smoked pork sammich. I put a good handful of purple basil leaves in it and garnished the top with a few of the blossoms.

I started fermenting another batch of hot peppers:

This has jalapeno, serrano, and cayenne plus a few poblanos and Anaheims in a 2% brine. They will take a week or two.