Other than crowing about being The Fish Whisperer, I’ve been busy catching up around here. Tabasco peppers come in just as the weather gets cool around here, and although it’s been cool for a while, I managed to harvest mine before it was too late. I made some hot sauce out of them, and thought you may be interested in the recipe.
Let me explain that true “Tabasco Sauce” (like you buy in the store) is aged in oak barrels for three years. Unless you have three years and all the accoutrements, you may appreciate using a recipe similar to this one instead:
Penny’s Piping Hot Pepper Sauce
2 dozen tabasco fresh peppers (more or less)
1 cup white vinegar
1 heaping tablespoon minced garlic
Salt to taste
Combine all ingredients and bring to a boil. Simmer for 10 minutes. Remove from heat and allow to cool completely. Pour the entire thing into the blender and blend well. Strain through a seive, or something similar. Pour liquid into a bottle.
And there you have it. Some of the best-tasting-kick-your-hiney-hot-sauce you’ve ever tasted.
The hens have been blessing us with about a half dozen eggs a day, so while I was in the kitchen I decided to make some pickled eggs. The number of eggs you use will depend on the size of your eggs. Basically, this recipe is for as many eggs as you can fit in a quart size canning jar. If you are making more, adjust the recipe accordingly:
Penny’s Pickled Eggs with Jalapenos
peeled hard boiled eggs (you may want to enlist your spouse’s help in the “peeling” part of this)
2 cups white vinegar
1/2 to 1 jar pickled jalapenos with juice (depending on how much heat you want)
1 onion, sliced into chunks
1 heaping teaspoon garlic
1 to 2 tablespoon salt (optional)
Combine vinegar, jalapenos, onion, garlic, salt in a saucepan and bring to a boil. Simmer 15 minutes. Fill quart sized canning jar with eggs, leaving 1 inch headspace. Pour hot contents of saucepan over top of eggs, being sure to include the jalapenos, onion, and garlic. Seal the jar with the lid and store in the refrigerator for at least six weeks. Then sit back and try to wait six weeks before opening the jar to taste…..
OK, we’ve spent enough time in the kitchen. Let’s get outside.
Bernie is still chopping and splitting wood for our wood burner. Poor guy – our challenge to only heat with wood this year is certainly harder on him than it is on me. But I am proud to report that it is working, and our home is cozy warm each day because of it. Not that he gets to enjoy much of it….
As I mentioned, these worthless hens are finally giving us some eggs. I’d like to think that’s the result of the countless “pep talks” I’ve had with them these past few weeks. In truth, it’s the result of these hens doing exactly what they want to do. I’m so darn happy to have eggs that I don’t even care why they’re doing it at this point.
With the exception of one, all the hens are laying in the nest boxes Bernie and I labored to make for them. I was worried that allowing them to free range would mean I’d be searching 65 acres looking for eggs each day. But they all lay in their nest box, except one. One little Phoenix prefers to lay on the floor of the coop, regardless of the amount of time I’ve spent begging her to do otherwise. I finally decided to just clean her “laying” area up and that really seemed to make her happy. She leaves us an egg in that spot nearly every day. There’s more than one way to pluck a chicken…….
I do believe we’ll have electricity in our out buildings within the next couple of weeks. I think Bernie is getting desperate for a break in chopping and splitting wood. He mentioned renting a tool to dig trenches so he can lay the wire for the electric to the buildings. Woo hoo! I can be fully illuminated when I tuck the chickens in at night – night gown, house coat, cammo jacket, rubber boots, and all. Now that’s a sight worth lighting up.
We’re doing well on the homestead. This journey continues to take twists and turns, but we don’t mind. We’re just along for the ride.
Bee free,
Penny
