*Update: I have to apologize to those of you who left the kind comments yesterday; I must have accidentally pushed delete instead of publish and I lost all of your messages. I love to hear from you and value what you say. Please continue to leave comments, I promise that I will be more careful from now on!
I’m a little late getting to my blog today; I’ve been in the bathroom most of the morning. Too much information? Sorry!
It’s been quite a weekend:
The Fiscal Cliff has been resolved; to which I have mixed feelings. I’m glad to not hear about it anymore, but really don't think we have the answer to our debt problems solved (Canada paid off their debt by adding a federal sales tax ,GST).
The NHL lockout is over! Yesterday morning Billy woke me up with a big kiss on my cheek and just said, “Game on.” There was no mistaking what he meant. Billy will be going back to work! After months of seeing A LOT of each other, we will now be seeing little of each other as the schedule will be jammed pack while the league tries to make up for lost time. I’ll miss my husband.
The reason that I was in the bathroom all morning…We got a new cat yesterday!
We have two other cats, so to integrate her into the house hold we will keep her in the bathroom for a few days. We lost our cat, Herbie the Love Bug on Thanksgiving and the house has been too dang quiet without him. Lucy (the queen) hasn’t missed him at all, but Sweet Pea (the baby) and Herbie were playmates, so she misses him.
We haven’t named our newest baby yet, we will when we know her a little better. We know that she purrs a lot and that she loves her chin rubbed, but that’s about it.
Finally, I made an easy Sweet and Spicy Pepper Vinegar. I actually made a Caribbean inspired meal with Vegetarian Collard Greens and Roasted Plantains and this pepper vinegar was the delicious condiment that made everything just perfect. This pepper vinegar is made easily because there is no cooking, just mix everything together and put it in the fridge. The peppers that are used in the islands to make pepper vinegar are really spicy and the Islanders, accustomed to spice in there foods will just douse their meal with the vinegar. For my Gringo version of pepper vinegar I used a combination of bell peppers and habaneros for sweet and heat. I also used a little shallot and orange zest just because it’s yummy!
Here’s what you need.
Bell pepper, habanero pepper, orange zest, honey and apple cider vinegar.
You will also need a shallot, which was an after thought.
I’m a bit of a wimp so I removed the seeds from the habanero, but if you can take the heat, don’t remove the seeds.
I did end up wanting more heat so I added a pinch of crushed red chili flakes. You can always add more heat, but you can't remove it.
Dice the bell peppers small. A combination of red and orange bell peppers is pretty.
Mince the habanero pepper finely.
Mince a small shallot.
Use your favorite honey.
Put all the ingredients in a medium bowl and pour the apple cider vinegar over the top.
Refrigerate for at least a couple of hours to allow the flavors to come together. Overnight is even better. The vinegar acts as a preservative, so this will keep for a couple weeks in the refrigerator; beyond that I can’t tell you because we use it all up by then.
I plan on using this vinegar in several recipes this next week, because I love it so. I promise that I will keep you posted.
Yields about 2 cups
1 Sweet bell pepper, red, orange, yellow, or a combination; small dice
1 Habanero (scotch bonnet) pepper, seeds removed (if desired) and minced
2 Tbsp. Small shallot, minced (about 1 small shallot)
½ tsp. Grated orange zest
¼ cup Honey
½ cup Apple cider vinegar
1. Combine all the ingredients in a medium bowl; give it a stir to combine.
2. Refrigerate for at least a couple of hours (24 hours is best) to allow the flavors to come together.
3. Store in a clean container in the refrigerator. This pepper vinegar will last for a couple of weeks in the refrigerator.
*Note, if the vinegar is not spicy enough, add a pinch of red chili flakes.