I know, I know. It’s a little late to be making hot pepper jelly, right? It’s almost Thanksgiving. We got a little busy, what with a vacation to New Orleans, winterizing our gardens and chicken coop, and a way-to-early snow fall and hard freeze. Read more ›
I just returned from a lovely Caribbean vacation on the island of St Martin/Sint Maartin. Half of the island is French, the other, Dutch. The two main food styles are French and Creole West Indian. And the Creole side really likes habanero hot sauces. Bottles of the stuff grace every table in multiple levels of really hot to hotter than hell. Read more ›