Tequila will always be connected to Mexico, home of the blue agave plant this enticing spirit is made from. Whether consumed as straight shots or mixed beverages, tequila has an avid following. If music is any gauge, this fan base has been around for decades: Jim Reeves recorded Drinking Tequila in 1955. There are many […]
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Nigel Slater recently posted an interesting recipe in the Guardian’s food & drink section. The interesting ingredient is quick-pickled cherries. Not pickles like you might think; this stuff is divine! With cherry season in full swing, it’s time you gave them a try. I chose to do something a bit different. (I know, you can’t hardly […] This entry is part of a series, Pepper Jelly Chronicles» If you love cherries, now is your time of the year. Ripe, sweet, juicy. Plenty of them, even here in Texas, and at great prices. I couldn’t resist. I had to get about a ton several bags and make pepper jelly with them. With pineapple or […] Cool weather is here, and though it wasn’t a typical Texas scorcher this past summer, I’m ready for the comfort foods of autumn. (How hot was it last summer? I hear it made the Jehovah’s Witnesses take up telemarketing.) One of those foods is pot pie, and the pot pie’s close cousin, the pasty. I recently […] This entry is part of a series, Pepper Jelly Chronicles» The lowly onion. A kitchen staple, key to so many dishes, yet most always a supporting actor, seldom the main character. Okay, French Onion Soup features this tasty root well, as does a nice plate of onion rings, hot from the oil. (Yes, onion rings […] I know, it’s early for some of you to be thinking of the Holidays; bear with me… Turkey is the standard for Thanksgiving, with ham a solid second place. But what if you want something different? Something with a little zing to it? Well, have we got a deal for you! Actually, it’s Gourmet Magazine who has […] My one, solitary cubanelle plant in the garden has been a strong producer all season. The first batch of peppers I got from the plant amounted to only six, but they were large, firm and tasty. The next cycle produced over three dozen medium-sized chiles, some of which I purposely let ripen on the plant. […] |
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