Instagram

These are an assortment of photos from the summer. All are taken with my phone. This summer I got addicted to instagram, an app on the iphone that lets you apply different filters to your photos and then share them with others that use the app. There is a huge community that uses the app, and you can view photos and interact with people across the world. Pretty neat.

candied jalapenos

Ever since having the sweet and spicy burger at the Grind, I have been searching for a recipe that will duplicate the candied jalapenos. This one is close, but still not the same. I guess I have to keep going to the Grind. . . Who am I kidding, there is no way I could make the fried ratatouille, I'm hooked.

Ingredients:

• 3 lbs jalapeno peppers
• 2 cups cider vinegar
• 6 cups granulated sugar
• 1/2 tsp turmeric
• 1/2 tsp celery seed
• 3 tsp granulated garlic
• 1 tsp ground cayenne pepper

1. Slice the peppers into uniform rounds. I used a food processor and the slicing blade. It made this step really fast, and I didn't have to worry about gloves with the jalapenos. I love my Cuisinart!
2. In a large pot, bring cider vinegar, sugar, turmeric, celery seed, granulated garlic, and cayenne pepper to a boil. Once it is boiling, turn the heat down and simmer it for 5 minutes.
3. Add the jalapenos and simmer for 4 minutes.
4. Use a slotted spoon to transfer the peppers into clean sterile canning jars. Then turn up the heat on the syrup and boil at a rolling boil for 6 minutes.

1. Pour the boiling syrup over the peppers in the jars until full. Seal the jars.
2. If you want them to be shelf stable, you need to boil them in a canner. But I just keep mine in the fridge, so after the jars are full, put the lids on. Let them cool, and put them in the fridge.

They are good on everything! Of course burgers, crackers, sandwiches, eggs, and a simple but delicious combination, on a toasted tortilla with Greek yogurt.