We have had quite the bounty of hot peppers this season.
But we're not ready for those yet. First? Carrots. I do not know how and I do not know why Mistah Schleckah started to make hot sauce, but start he did, and it rocks, and if he says start with carrots, well, then just start with carrots.
Lots of garlic.
Red onion? Oh yes.
And olives. My girl Jennie gave me 87 -- I think it was -- containers of olives for my birthday. What a fabulous gift. We recently ended up combining the last of them in one olive bucket of love. And now they're almost gone. Sob.
Now it's time for the hot peppers. Some hot cherries . . .
. . . (do not touch your contacts with those fingers, Mistah) . . .
. . . some, um, long skinny red ones . . .
. . . and some good old fashioned jalapenos.
Olive oil is an essential ingredient in any food prepared in this house . . .
. . . and now, we are good to go.
A few months ago Jacquie or Beth told me all my posts were about gardening. Now they all seem to be about eating. Which I suppose makes sense: that was spring, this is fall; that was sowing, this is reaping . . . It's all very cyclical and fundamental, really.
I love a man who embraces his inner Cuisinart.