Today started with me massively over-sleeping, and of course I’m grateful for the ability to oversleep when I know so many people who can’t sleep through the night. I’m grateful that my first zoom of the day friend was gracious and understanding when I was half an hour late. I’m grateful for ample firewood so I don’t feel the need to scrimp on a chilly grey morning, and Wren is grateful for a thick cotton rug on the hearth. Today is the first time she’s stretched out in front of the woodstove, and I’m grateful she’s comfortable to do so. I’m grateful for a quiet Saturday to rest, read, and catch up in the kitchen.
I’m grateful that my strategies for salvaging the two Datil pepper plants worked, and I was able to harvest enough ripe Datil peppers to make this delicious hot sauce recipe from Chili Pepper Madness, with homemade tomato sauce and paprika, honey, garlic powder, and apple cider vinegar. It was crazy to choose to grow Datil peppers–they’re a St. Augustine, FL, specialty, and I might have known they’d need far longer to mature than the growing season here. I may not try to grow them again for that reason, but I sure am glad I tried them this year. After simmering the ingredients for about 25 minutes, I blended them and got two squeeze bottles full of a fruity spicy sauce, with a touch of sweetness. I’m grateful for shedding the label I gave myself decades ago of ‘can’t handle the heat.’ I can handle a little bit more heat today than yesterday, and more yesterday than the week before. And it’s been fun and fascinating to grow all these different hot peppers this summer, and play with how to use or preserve them.