There were as always at these gatherings uncounted snacks
including quite nice peaches, peeled, sliced, and lightly
sugared. I had a bowl of these along with a chocolate and
a white-chocolate macadamia cookie.
The peaches were left over from Lydia's putting up peach jam and such
(she'd saved out a bowlful of peaches for Ruth's use)... the cookies
were also Lydia's fresh-baked ones, made just for us... :)
Ian and Jacquie have a white peach tree, and so
we have had more sugared peaches over here - after
some time without satisfactory peaches, there's
this abundance now, for which I am thankful.
For our dinner out we voyaged to the Abyssinia restaurant in
Rochester, a bit over half an hour down the road but worth
the trip. It's an unprepossessing little place (seating
maybe 30 or 40), family run apparently, in a strip mall in a
safe but not very appealing neighborhood
It's within walking distance of U of R and Strong Hospital... And indeed
the place is family run... :)
It was pretty pleasing, though I might have asked
for a bit of hottener-upper for myself, but I didn't
want to overtax the staff. The below (I sent along a
different version not long ago, but this one was
made for the Hoareshold) would have gone well.
At dinner we were as
enumerated above minus Lydia and Bonnie and with the welcome
addition of Richard and the Fords.
Edith had originally planned to be there, but decided she had too much
to do to be out another night... she particularly wanted to be at the
picnic day... :)
I still didn't understand Edith's absence at that
jolly occasion, which no doubt she would have
enjoyed. I hope it was as she said a time thing
and not a lack of resources thing.
Hot pepper condiment vers 0.5
categories: sauce, condiment
yield: 1 batch
8 lg jalapenos or similar, minced
oil or rendered suet or a mixture
- duck fat was good
1 md onion, minced
3 garlic cloves, minced
1 Tb soy sauce or tt
Mince the peppers and put them in a single
layer on a board to dry a little bit, then
put them in a saucepan with fat to cover. Fry
gently over medium-low heat until they start
to brown and crisp up, a fairly long time. Add
onion and wilt. Add garlic and wilt. When
everything is pleasantly browned, dump in the
soy sauce and simmer to desired color and
consistency.
In the instant case, I made two batches, the
first using just the flesh of the peppers with
few membranes (red cup) and the second using
the seeds and membranes of all the peppers as
well as the flesh (black cup). As it was for
you all, I tipped the fat out and used it to
cook the otherwise standard mapo tofu.
Source: moi
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