So, I (Denise) had a catastrophe with one of my chile ristra (strings) I brought back from Tucson. It wasn’t dry all the way, and my apartment is humid and it molded. I can order another through the wonders of the internet, or ask my mother to send me another one, but the sheer waste is just sad. To take our minds off it, let’s look at this recipe for Habanero Sriracha. It looks awesome.
Also this week I tried making ice tea syrup to use in place of the highly work intensive fruit juice (you end up juicing by hand due to citric acid additives if you have a corn allergy) soda syrup I’d been making and it seems like it works. However, in reading the labels of what tea I had on hand, many of the teas I had contain suspicious stuff like “natural flavors” or they state that they have modified corn starch in them. For further annoyance, go check out this article, Do You Know What’s Really in Your Tea?
I have also been going nutty with making extracts to do candy that I haven’t started making yet. Mary Kate recently talked me down from making a chile extract until I actually try making the candy, but it’s probably going to happen. And when it does, I think I’m also going to make this Spicy Vanilla Extract, because it sounds yummy.
I am not sold on pickling All the Things yet, though that’s what Denise has been doing this summer, but I do like the fact that pickles are a part of nearly every foodway and culture. For a Filipino version, check out this atsara recipe.
The one thing that’s really still missing from my holidays are proper cookies, which is really the only part of the Christmas season that I’m okay with starting before Thanksgiving. Because, well, cookies. And mainly because I still haven’t found a good pumpkin pie recipe I can eat, and I’m bitter (anyone got one?). These almond-based sugar cookies might work, or maybe pecan pie bars (again with the nuts)? Maybe gingerbread people (the ninja cutters would really add to this one).
You really wish your parents were this cool.
Hope you all have a good weekend!