Hot Sauce

Today I made the hot sauce!  I bought a ton of peppers the other day on the cheap from my local farmers market and got to makin’ some lick smackin’ hot sauce that will hopefully help with my addiction to sriracha!!!  It has jalapeños, bell peppers (red, yellow, and purple), a few habaneros, a couple birds eye chills, and about three or four other heirloom varieties I’m not too familiar with.image

I went all in and kept the seeds and white inner membrane.  The process is dead easy.




2lbs of peppers (tops cut off and cleaned if you don;t want it super spicy)

3c vinegar

2 cloves of garlic

2 tsp of salt

Puree all ingredients, put in a jar, close jar, store in dark space for 30 days.  Store it in the fridge after the 30 days and you can either make it chunky by using less vinegar (like sambal oelek) or you can further process it to make a sauce.

If you want to make it really smooth to pour or squirt roast the peppers first and take all the skin off before pureeing the ingredients!


This master piece is going to sit for 30 days and when its finished I’ll be sure to post an update on its deliciousness!

I also made a this today to end a delicious Lebanese 7 spice (I ground my spices fresh) chicken dish.

Subscribe to my blog and you’ll be the first to know when citrus is finally in season again and I can make a nice big batch of preserved lemons for the upcoming year!!! (I may also take a shot at making loomi!

Thanks for stopping by.  Hope you come back soon!

The Italian Farmers Hot Sauce

Today has been a busy day!  I hit up the local farmers market this morning to find some delicious veggies for this week, unfortunately my vacationing binge has trashed my farmers market fund!  So, I bargained for a few lbs. of second rate peppers (nbd, they’re for making hot sauce anyway!) and a bunch of delicious looking tomatoes for my wife, her favorite food and number one craving since she’s been pregnant.  I also managed to nab a few white patty pan squash, a bunch of plain jane beets, and a lb. of crispy carrots.  I made a delicious roast veggie side with the patty pan, beets, and carrots.

Patty pan drizzled in lemon, thyme (from the garden), olive oil, and salt.

Beets slathered in balsamic vinegar, thyme, olive oil, and salt.

Carrots swimming in orange, thyme, olive oil, and salt.

I added two heads of garlic cut in half to the pan and a splash of water at the bottom and about an hour later I had crispy yet deliciously roasted veg for my beef roast!

(sorry no pictures, I’m still trying to learn the ins and outs of this whole blog thing and only remember half the time to take pictures.)

imageI also grilled BBQ chicken for lunch and roasted off about an lb. of scotch bonnets, serranos, jalapeños, cherry’s, and a few mini bells to make into a roasted pepper reimagelish.

I tried to grow radishes…they ended up an epic fail in pots, they didn’t have enough room to grow and only ended up being the circumference of a coffee straw 😦  better luck next time! ( I really thought they would just grow and end up crowding each other) Everything else is doing great and the snap peas grew so much while I was gone that I had to put up the trellis this morning.  You can check out my garden picture updates here.

To finish my day off I made my aunt-in-law a tiramisu, her favorite, because she has been sick and in and out of the hospital for the last three months.  I always enjoy making tiramisu and hope to make tiramisu pancakes sometime soon.

I am also considering sheet mulching for my Fall garden.

I’m hoping to post my hot sauce making shenanigans tomorrow.  Hope you all drop by to see how it goes!

Off to the beach!!!

Hey everyone, sorry for the late post today!

I’m heading out tonight for a vacation with the wifey, heading to Myrtle beach for a week.:-)  I will try to post though.  I am super excited about the farmers market there first thing in the morning. But before we get to that.  

Tonight I ventured out from my normal Pho bowl and got Canh Chua Tom!  IT…WAS…SPECTACULAR!!!!!!  I love how South East Asian cuisine so aptly matches sweet and sour!  They are the masters at balancing flavors and sometimes four at a time!  It was so good I didn’t even get a chance to take a picture of it.  The shrimp was particularly delicious and the way the Chinese celery (taro stem) stays so crunchy in the soup but suck up all the tamarind and lemongrass deliciousness!  The pineapple chunks are a super sweet and sour addition (as Americans I think we mostly find it weird when fruit ends up in savory dishes.)  

And as always I got the goi con.  These delicious spring rolls could be a meal by themselves.  I prefer dipping them in the peanut sauce with a little Srirach added!  I really need to try making these sometimes soon.  

Did I mention how great Vietnamese food is for you?  So many fresh vegetables, homemade broth, and meat as a flavoring instead of the main component!  You really cannot go wrong!!!  

What adventurous foods have you tried lately?  Hope you have a great night!  I look forward to hearing your stories.  

Fall Garden Preview!

Being new to the blogosphere I completely forgot to take picture of my cookie making adventure last night.  I made these delicious masala chai snickerdoodles from Bojon Gourmet!  Hopefully I’ll be making something delicious again soon and I’ll post it up for you all to enjoy!

Last night I was searching looking through my cart on rareseeds deciding what I want to keep or if I need to add a few more packets for this Fall.

So here’s the list:

  • Chinese Red Noodle Bean
  • Thai Purple Podded Yard Long Bean
  • Long Island Improved Brussels Sprouts
  • Canton Bok
  • Tendercrisp Celery
  • Purple Top White Globe Turnip
  • Oriole Orange Chard
  • Long of Naples (squash)
  • Table Gold Acorn
  • Candy Roaster – North Georgia
  • Collet Vert Rutabaga
  • Miyashige Daikon Radish
  • Purple Plum Radish
  • Harris Model Parsnip
  • Purple of Sicily Cauliflower
  • Early Purple Vienna Kohlrabi
  • Couer De Boeuf Des Vertus Cabbage
  • Rapini Broccoli
  • Early Purple Sprouting Broccoli
  • Crapaudine Beet
  • Chioggia (Bassano) Beet
  • Albino Beet
  • Yellow Cylindrical Beet

As you can see I have a lot of work ahead of me.  Once I rent the tiller I will be sure to post pics and grievances about how things are going.  The ground here is hard as a rock but very nutritious!

Before I go…

Leave me a message in the comment section with your favorite vegetable to plant or your favorite cookie recipe.  I’d love to try out some of your favorites!

See you guys tomorrow!!!

Mean Greens!


I’ve really noticed that so many people neglect the leafy greens that are available to them.  A bag of organic hummus and manure, a planter of some kind, and a jumbo pack of mixed mescaline mix for $4.75 and you and a friend or two can easily have salads for most of the Spring and Summer.  Leafy greens taste much better than the salad mixes you get at the store!

This is some of my lettuce.  I don’t even touch it unless it hasn’t rained in a while it grows well all on its own, so easy anyone with ten minutes can grow their own.



This mix is sweet-mild to sour-hot-tangy and has red, purple, yellow, and green tasty leaves.  A bright mix of colorful leafy lettuces, radicchio, arugula, endive, orach, mizuna, kale, mustard, corn salad and other varieties fill out this delicious mix!

Leafy greens are healthier than tightly packed lettuce varieties and taste better too!  I mean, who really likes the lackluster flavor of iceberg, its like crunchy water.  Iceberg has no nutritional value and prevents the body from absorbing certain nutrients from delicious homemade dressings!

This mix isn’t only good for salad but makes a nice addition to Italian pastas, braised or sautéed greens!  If you’re really into stir-fry or steamed veggies you may even think about grabbing a pack of this delicious mix.  (Try adding any  lettuce to your next bowl of ramen or try my favorite, Korean style ramen with spring onions, gochujang, and red leaf lettuce.)



Even though I have this delicious mix growing I still have some spinach in a pot (not pictured) and this great looking kale growing in an old radio flyer!  Baby Kale makes an amazing salad (which is great news for a packed radio flyer that needs culling) and fully matured leaves are amazing so many ways!  These two recipes are my favorites to make.

North African bean soup and Zuppa di Cavolo Nero (In the Zuppa I trade out the thyme for rosemary and either use spicy sausage or add a pinch or two of crushed red pepper to taste, make it your own!)


I look forward to hearing about your planting adventures and seeing how you like the recipes!


A plate, a patch, and an oven.

Ok, so this is the first blog post for my new adventure!  I will be talking all about food, gardening, and cooking!

I have always been passionate about food and cooking and have recently picked up the greatest past-time of all time, gardening!!!  I have two gardens right now, one of them is no longer under my full time care 😦  and the other is struggling (container gardening can be harder than raised beds.)

But the whole point of the Spring gardens this year is to learn.  I have not spent much time tending to them, they are all organically grown, some of the seeds are not organic but will be organic and heirloom for the Fall crops.  So far, besides a few bug issue everything I’ve planted has grown well without any help!  I’m excited to learn some new tricks to boost productivity and keep bugs at bay! I’ve already learned a few good tricks, did you know rosemary keeps many different bugs out of your garden or that deer are repelled by ivory bar soap?

I have also had a great time trying some recipes from the Bojon Gourmet! (no job backwards, clever, eh!)

Well I hope to see a lot of new faces checking out the blog over the next few weeks.  I will be posting almost everyday whether its a new recipe I’m checking out, new info on some exotic food, or a picture and some banter about how my garden is giving me grief!