Green party guy, Moonrise Kingdom and Track-ula @ the KCRW Halloween Party 2012
Possum that fell into my window well.
He was trapped in there and screeching every night. The noise was driving me crazy because I couldn’t figure out what it was. This went on for about 4 nights until I figured out how to get behind my building. It turns out two possums had fallen into the window well and couldn’t get out. I had to stick a 2x4 in the hole so they could escape. So, I’m pretty much a possum hero.
Pickled jalapeños I was up in the Bay Area this weekend and had the chance to visit some family that lives in Fremont. They have an amazing vegetable garden and let me pick whatever I wanted! I took a gallon-sized Ziploc bag and filled it up with peppers (jalapeño, bell and Anaheim). Here is a recipe I am trying for refrigerator pickled jalapeños. I used an empty 10 oz. olive jar and just kept slicing jalapeños until the jar was full. Here is the recipe for the brine I used: 1 cup white vinegar 1/2 tsp kosher salt 1/4 tsp turmeric Bring mixture to a boil and then remove from heat. Pour hot brine over the sliced jalapeños and a few whole garlic cloves that you have put in the jar. (My 10 oz jar fit about 7 jalapeños and 3 garlic cloves.) Let cool at room temperature and then affix lid and store in refrigerator. Most of the other recipes I read said that they’re ready to eat in about a week and keep for a few months in the refrigerator.
Pineapple-Peach Hot Sauce
There is a Mexican bar/grill called Parilla in my hometown of Boise, ID. They have some really great and creative burritos, but my favorite part of eating there is the hot sauce selection. They have about five hot sauces (ranging in hotness) that incorporate unconventional flavors and combinations. One of my favorites is their “Pineapple Peach” hot sauce, which hits a perfect balance between spicy and sweet. However, I no longer live in Boise so I had to come up with a compromise. Yesterday I did some internet research and found that it is actually very simple to make at home. I couldn’t find a recipe that was exactly what I wanted, so I experimented with combining a few and came up with something great. The color and flavors are vibrant and the heat level won’t disappoint. Here is my recipe for homemade pineapple peach hot sauce.
- 1/2 fresh pineapple, peeled and cored, chopped
- 1 white peach, peeled and pitted, chopped
- 4 habanero peppers. stems and seeds removed
- 1/4 cup apple cider vinegar
- 1/4 cup pineapple juice
- 1/4 tsp salt
- 1/4 tsp sugar
Add pineapple, peach and habaneros to food processors and blend until pureed. Add puree to small skillet and add remaining ingredients. Bring to a boil and then lower heat to a simmer. Stir occasionally and cook for 15-20 minutes. Remove from heat and let cool to room temperature. Pour into a squirt bottle (or empty Sriracha bottle) and enjoy.