From scratch — a pineapple pie, and a chess pie. (With all-butter pie crusts that are sinfully delicious. And enough butter in the pies to keep a heart doctor happy for a few weeks.)
Yet to come — cold potato salad (vegan), green salad (vegan), burgers and hot dogs (not vegan).
My students will be well fed this evening.
Whilst stocking up Friday at Rogers Produce, I saw a quart basket of habanero peppers.
And I bought them.
And then I had to determine what to do with them.
Why not Habanero Pepper Jelly?
And thus it was that I spent an hour Sunday evening making jelly. We shall sample tonight as I have nearly a dozen Webster University students here for a Labor Day barbecue. The appetizer: red pepper jelly and cream cheese on wheat crackers.
As I write this on Sunday evening, I’m hearing the lids ping to let me know they are sealed. That’s music to a canning-chef’s ears!
The recipe: http://allrecipes.com/recipe/170998/habanero-pepper-jelly/
Oh . . . and a reminder: even if you are wearing latex gloves whilst seeding the habaneros, you should still wash your hands and scrub in soapy water before you touch your nose. Lesson learned.