The leaves are falling faster now. We had a nice hard freeze the other night that killed my patio peppers. I have a bowl half full of green and red jalapenos that I picked the day before, plus a couple dozen habaneros that I sealed and froze.
I’ll be bummed when I run out of those candied jalapenos. The slaw is from a copycat KFC recipe. It’s a favorite of Mrs J. I’m torn between it and one using shredded cabbage and fresh peppers in a sweet and sour dressing. I think the vinegar slaw works better as a topping on fish or pulled pork. YMMV
Late season jalapenos. They turn red and start to slowly soften and these make some really good candied treats. I have a gallon of them working. They are a refrigerator pickle using vinegar and sugar. I have a bit of turmeric, a few star anise, a cinnamon stick, and garlic in there.
How are you spending your last day of summer?
Gabe’s favorite hangout
Zander guarding the garden
And bonus puppies
It’s getting late in the year but the hot peppers are still doing well. I froze some of the habaneros and cayennes and will dry the rest. The jalapenos were sliced and candied.
These are Italian recipe link sausages with mustard and more mustard.
This is about half a head. I wish I’d prepared the whole thing because this was very good. Toss the chopped florettes with olive oil, garlic, salt, pepper and fresh thyme leaves. Stipping the leaves off of the thyme sprigs is fiddly work but well worth it. Bake at 400 or so – I started to roast these at 450 but I worried that they would get done too fast so I backed it off to 375. They ended up spending 20 minutes in there.
I pulled them off at 20 minutes because the rest of the meal was done. They could have stayed longer but not by much. I was ready to eat.
The meatloaf was done but it hadn’t rested. This was pork and beef, plus a green pepper, a vidalia onion, a carrot, panko, eggs, milk, seasonings. You know how to make a meatloaf.
