Changing my diet to mostly vegetables has forced me to be more open to new flavors and spices. I used to be such a wuss about spiciness. I still kind of am, but am definitely more adventurous.
That led me to trying a cocktail based on jalapeno. A cocktail that I am still thinking about. I can't remember all the exact ingredients of said cocktail, but I am pretty dang satisfied with how this one turned out. It is clean, fresh, and crisp, with a spicy aftertaste.
The deep reds, oranges, and golden yellows of the leaves signal the start of the Holiday season and summon the urge to be seek coziness and warm comfort foods, while visions of Thanksgiving dinners and Christmas parties dance in our heads.The time has come, and this year I greet the Holiday season with fresh determination to present our loved ones with flavorful, vegetable based dishes. As I've said before, squash is to Fall as tomatoes are to Summer. Which means I try to fit squash into everything we are eating, from stews, soups, chilis, pastas, salads, you name it.
Soon enough, I will have to say goodbye to most of my plants until next spring. Waaaaaaahhhh. The mailman, UPS, Fedex, our dogs, and probably most of our neighbors are all secretly cheering for the disappearance of the tiny jungle I’ve amassed in front of our house and on the steps leading to our front door. We live in a row of townhouses, so I pretty much use every square inch we have and even still, we run over at least one plant a week. I just ran over the oregano I brought back to life and I’m pretty ticked off at myself.