Quiet in here...

Blimey. It's over two years since I wrote anything in here. That's a surprise, and not in a good way, because I *like* writing. 

I guess this is just a little more proof that things have been 'busy'/'strange' in these parts. With the ever present tendency of the horses to hoover up every ounce of energy/time/money, the distractions of lockdown/spousal redundancy and dealing with the worlds most unpleasant coffin-dodging neighbour it just hasn't happened.  Other things that haven't happened include walking (do I not walk because my back hurts, or does my back hurt because I'm not walking) and beer brewing (given lockdown's effect on consumption, that's not an entirely bad thing).

 

Grumbler's Scotch Bonnets

All that said, there have been a few chances to be creative that have given cause for celebration, including a modest success at growing chillis. Hungarian Hot Wax were first to appear, but they've been followed by Anaheim, Cayenne, Jalapeno, Poblano, Santa Fe, Serrano and Piri Piri are just starting to make an appearance. The Scotch Bonnets were particularly photogenic. 

 

 

Obviously, we don't want any of these lovely little devils to go to waste. I started out pickling the hungarians, and some of the cayennes have spent a night in the dehydrator followed by another in the smoker. Three of the longest ones are currently sitting in a bottle of vodka at the local pub, providing a unique experience for anyone who asks for a spicy Bloody Mary... The real success story, however, has to be the hot sauces.  After taking some to the pub and posting some pictures on the book of faces the pub has started to stock them and Ive ended up making several trips to the post office to send them out to friends, and it looks like I have a new sideline!  So far I've made three flavours but there's more to come, including some 'fermented' ones (Tabasco, for example, is a fermented sauce).

What you see to the right are the first three to see the light of day, all 'Carribean' style: Evilution, October's Promise and Mad Mango. Evilution gets its heat from golden habanero chillis (the astute will note that I didn't grow them...) and its fruity flavour from fire roasted pineapple and kaffir lime. Its hot, sharp and hot...  October's promise (so named because I had to promise a friend I'd make one she could try) is much milder, and contains those lovely home grown scotch bonnets with mango and honey.  Mad mango is similar to promise, but with a LOT more scotch bonnet as well as smoked Anaheim and a few other spices to ensure a decent kick.

 

 

Watch this space for updates and, hopefully, the welcome (?) return of some of the old fashioned silly ramblings.