So here we have two new items. While perusing some old Southern Livings a couple of weekends ago, Alice came across this Pear/Peach/Tomato Relish. As luck would have it, due to current climatological conditions, all three types of produce were available to us (at a reduced cost!) We have not actually used the relish on anything yet, but we have tasted it. We’ll be trying them with field peas or butter peas this weekend. Confidence is high, as it reminds me of the Tomato Chutney from the Blue Willow Inn.
The deviled eggs are my rif on Bill Smith’s of Crook's Corner :
1 tablespoon vinegar
2 tablespoon mustard
2 tablespoon mayo (Dukes?)
2 tablespoon fresh finely chopped chives
24 rings of pickled jalapeño (Chapsmackers?) finely chopped
12 boiled eggs
I’m not going to tell you how to make them. Bill’s recipe uses way more jalepenos, and purple onions, which I have nothing against. It’s just that I have a surplus of chives right now. The good thing about this recipe is that with the mustard, mayo, and pickled peppers, you don’t have to add salt . . . . and that helps keep my blood preasure down (126/78 on Monday!)
yeah I know the white borders are stupid, but I was in a hurry.
2 tablespoon mustard
2 tablespoon mayo (Dukes?)
2 tablespoon fresh finely chopped chives
24 rings of pickled jalapeño (Chapsmackers?) finely chopped
12 boiled eggs
I’m not going to tell you how to make them. Bill’s recipe uses way more jalepenos, and purple onions, which I have nothing against. It’s just that I have a surplus of chives right now. The good thing about this recipe is that with the mustard, mayo, and pickled peppers, you don’t have to add salt . . . . and that helps keep my blood preasure down (126/78 on Monday!)
yeah I know the white borders are stupid, but I was in a hurry.
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