Hot chocolate for dessert.
Delicious with Café Au Lait for Breakfast while the
Chef prepares the feast- Lamb and root vegetables
are in the oven roasting now...
Their feeders are full of yellow jackets now. The Canadian Geese are flying through and the rafts of White Pelicans are heading for inland marshes.. The clouds of migrating Monarch butterflies have left the Lake and the last few stragglers are feeding on the leftver Lantana blossoms...Time to sow the Rye Grass seeds.. Winter is a comin' in...
Here is how I make fresh bread and butter pickles:
I use 1 cup of vinegar
1/4 cup of sugar ( or 1/2 cup of sugar if you like them sweeter)
1 tsp of salt
3 bay leaves fresh from the garden
2 springs of fresh tarragon from the garden
4 Sprigs of Dill chopped fine fresh from the garden (or two tsp of dried)
1 tsp of mixed whole peppercorns
1 tsp of whole cloves
1 tsp of ground black pepper
5 whole and sliced garlic cloves
1/4 sliced yellow onion
(I like the flavor of yellow onions better-
you can also used pearled onions- they look lovey)
a few slices of red or purple bell pepper
a few sliced baby carrots
sliced fresh cayenne pepper
NOTE:If you like it HOT-keep the seeds. Use cayenne fresh if you have them in your garden- Jalepeno's give a different flavor and heat- I prefer cayenne- but use the pepper of your choice- Fresh is important if possible.
If you do not have fresh cayenne- try 2 tsp of crushed red peppers
If you do not like hot pickles- do not add red or black pepper at all
and avoid or reduce the garlic to one clove instead of five
Cucumbers- either speared or sliced- your call-
Mix all ingredients and shake vigorously.
place in sterile jars-( I use my emptied wheat germ containers-they work nicely)
Fill liquid to top to ensure vegetables are covered
( I top off with with little more vinegar if necessary)
Store in fridge and shake daily for a week.
Eat second week- toss after 6 weeks.
They are great tucked into sandwiches and wraps