In Our Kitchen: Turkey Day is When

Not as many peppers as normal

Not as many peppers as normal

This year was tough on the hot peppers, but I was able to get one good harvest with enough for a batch of pepper jam and a couple containers of pickled jalapenos. For awhile I was hoarding the last of the jam from 2014 but in celebration we got some blue cheese and did this.

take advantage of the day old fancy bread at the supermarket for crostini.

take advantage of the day old fancy bread at the supermarket for crostini.

Still looking

Still looking

We went to a closeout auction for a local antique shop and found a few ceramic crocks. I still want a really large one for sauerkraut, but these two should work well for fermenting tepache and red wine vinegar.

The glass is from somewhere else

The glass is from somewhere else

A BJ’s brew house just opened in North Little Rock. Even though they are a chain restaurant, their beer is pretty good and I can now get growlers to go any day. Finally I can get alcohol every day of the week again and don’t have to overstock beer for the weekend. The food is mediocre though.

Oh and here is a great idea for breakfast lunch or dinner.

A true breakfast sandwich

A true breakfast sandwich

To get a peek inside other bloggers’ kitchens hop on over to Fig Jam and Lime Cordial for her monthly roundup.

 

 

 

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About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
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11 Responses to In Our Kitchen: Turkey Day is When

  1. A_Boleyn says:

    Love the crocks.

  2. Ruth says:

    Yes, those crocks are excellent. And your pepper jam sounds wonderful.
    Mediocre food is such a drag.
    Happy Turkey Day, early.

  3. A lovely round up, many thanks for the peek into your kitchen x

  4. Love the idea of the pepper jam with blue cheese. Fancy bread… he he he

  5. fergie51 says:

    I have a crock like the larger one but it is tapped so a filtered water can be inverted onto it. That pepper jam looks and sounds great 🙂

  6. Liz says:

    The pepper jam sounds great, and blue cheese, yes! I love old crocks.

  7. Love the ceramic crocks. They would be great for kimchi.

  8. Kim Bultman says:

    Greg and Katherine, I always enjoy seeing what’s going on with my “neighbors to the East” and your IMK post this month looks like you’ve got lots to be thankful for! (I’d celebrate all month long with those crostini and breakfast sandwich!) Sure wish I could’ve hauled home some of my sister’s Red Wing Pottery crocks (all sizes) to share — she even had a 50 gallon one, which I expect would keep you in sauerkraut for years to come! Nice finds though, and best wishes on your continued quest for “the right one.” Happy Thanksgiving!

  9. love the ceramic crocks. what is a growler? and this may be rude, but why do you have to buy alcohol every day? 🙂

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