Well, let's see. Had chicken etouffe one night, smoked sausage and taters last night... tonight will be venison chunks cooked up with some tasty onion and served with scrambled eggs and biscuits.
2 cups chopped peach (about 2 peaches)
2/3 cup chopped Scotch Bonnet peppers
2/3 cup water
Juice from 1 small lemon
3 tablespoon low-sugar pectin
1 cup sugar
Cooking Directions
Add peach, chili peppers, water, lemon juice and pectin to a pot. Bring to a quick roiling boil, stirring constantly.
Stir in sugar and bring back to a boil. Stir constantly as it boils for 1 minute.
Remove from heat, cool slightly and pour into sterilized jars.
Cap and refrigerate.
2 ounces sweet peppers, chopped – I used 5 Frontera Sweet Peppers
6 garlic cloves, chopped
1 teaspoon honey
1 teaspoon salt
2/3 cup white wine vinegar
Cooking Directions
Add all of the ingredients to a small pot and simmer for about 15 minutes to soften everything up. Some of the vinegar will evaporate.
Cool, then transfer to a food processor. Process until nice and smooth.
Strain out the solids, then pour the hot sauce into a bottle.
Enjoy!
½ cup brown and yellow mustard seeds
½ cup apple cider vinegar
½ cup of your favorite IPA beer (Sorry, you have to drink the rest!)
2 jalapeno peppers, roasted, peeled and chopped (or peppers of your choice)
1 5-ounce can chipotle peppers in adobo sauce
4 tablespoons honey (or more to taste)
Salt to taste
Cooking Directions
To a large mixing bowl, add mustard seeds with vinegar and beer. Mix well. Pour into a large jar and seal.
Set the jar in a dry place overnight to let the seeds absorb the liquid, at least 12 hours. You will notice the seeds grow larger, but the mixture still looks like mustard seeds floating in liquid.
Stir in the jalapeno pepper, chipotle peppers in adobo sauce and honey.
Add to a food processor and process until smooth, or to your preference.
Set the mustard into a sterilized jar and serve! The flavors will keep developing as time goes by.
1 tablespoon chili oil
1 medium onion, chopped
2 ghost peppers, chopped (or use even hotter, like scorpions, 7 pot or Carolina Reapers)
6 ounces hot chorizo
3 cloves garlic, chopped
1 tablespoon hot chili flakes
1 tablespoon Mexican oregano
½ teaspoon ground cumin
Salt and pepper to taste
1 28-ounce can crushed tomatoes
5 eggs
Queso fresco and chopped herbs for serving
Your favorite hot sauce
Cooking Directions
Heat a 10-inch skillet to medium heat and add chili oil.
Add onion and peppers. Cook them down 6-7 minutes, until they are nicely browned and beginning to caramelize.
Add the chorizo and stir. Cook about 5 minutes, or until it is cooked through.
Add the garlic and cook another minute, stirring.
Add the chili flakes, oregano, cumin and a bit of salt and pepper. Stir.
Add the tomatoes and stir it all up.
Simmer the sauce for at least 10 minutes or up to 30 minutes to let the flavors develop nicely.
With a small spoon, form 5 small indentations for the eggs. Crack the eggs into the indentations. Spoon a bit of the sauce over the egg whites to help them set.
Simmer about 15 minutes, or until the eggs whites have set. Cover if you'd like to speed up the process.
Remove from heat and let sit a couple more minutes for the yolks to set to your preference.
Top with fresh herbs and crumbles queso fresco. Serve with crusty bread and your favorite hot sauce
We had to drive a little over 2 hours for a Dr. Appointment, so I decided we'd go to a nice restaurant. It was Japanese tepanyaki. I had fried rice, veggies, shrimp, and a lot of sushi.
with impending retirements coming up we decided to get a new lathe so been busy playing with it today since we had a day off. made myself a pen and pencil set simple no fuss and i like em. picture sucks due to being taken with a crappy cell phone camera.
with impending retirements coming up we decided to get a new lathe so been busy playing with it today since we had a day off. made myself a pen and pencil set simple no fuss and i like em. picture sucks due to being taken with a crappy cell phone camera.
So, it turns out that he does not have cataracts. We saw a specialist on Friday who could tell it isn't cataracts but has no idea what it is. We were really lucky that another specialist happened to be in the office. A retinologist. He couldn't tell what is going on with the tools at that office. So, we are going to his office tomorrow. He's leaning towards juvenile onset rheumatoid arthritis. Anyway....
Tonight was oven roasted oyster sauce chicken breast and fried rice.
Several serious complications can result from juvenile rheumatoid arthritis. But keeping a careful watch on your child's condition and seeking appropriate medical attention can greatly reduce the risk of these complications:
Eye problems. Some forms of juvenile rheumatoid arthritis can cause eye inflammation (uveitis). If this condition is left untreated, it may result in cataracts, glaucoma and even blindness.
Eye inflammation frequently occurs without symptoms, so it's important for children with juvenile rheumatoid arthritis to be examined regularly by an ophthalmologist.
A forum community dedicated to catfishers and enthusiasts. Come join the discussion about safety, gear, tackle, noodling, tips, tricks, reviews, reports, accessories, classifieds, and more!