It's Hot {august break}
These are so gosh darn hot and we have no idea what to do with them.......
Knitting News
Good morning! How are you and how is your crafting coming along? I continue to work feverishly on the christening blanket and am now mulling over how to finish it off without doing all of the remaining charts. I do not have much yarn left with the second skein. I do have a third optional color (similar to the first one) but I'm not sure if I want that and most of all I don't know if 500 yards will give me an additional inch of pattern based on how many inches I obtained with the second skein. If I could get the blanket to be 36 inches wide and long (it's a square!) I feel that would be enough of a blanket. So my wonderings are: how many add inches in blocking will I get? Definitely one inch per quadrant but would I get two inches? Three inches might be right out! Also, how do I finish it off? I am going to flip through some of my other knitting books for some ideas. Overall, I have loved knitting this and I'm excited to get it off the needles and give it a blocking....
Don't ask me! I'm NOT a hot pepper fan!
ReplyDeleteWell, my husband takes the red ones and stings them together and hangs them out to dry. When they are all dry he crushes them up. That gives us crushed red pepper all winter long! I'm sure you could do the same with those?
ReplyDeleteOH oh, ask me, I love them!
ReplyDeletePickle those babies with some vinegar, then you can use the vinegar to season cooked greens or beans or well, lot of things, then just munch on the peppers. I know you don't like hot things Karen so you may just have to leave these for your husband. My husband isn't a fan either which always means more for me :)
They look amazing! Tracey's idea sounds really good.
ReplyDeleteTake care
Linda
pickle them!
ReplyDeleteLOL..I'm with Donna! But drying them sounds like kind of a neat-o idea. Controlled hotness!
ReplyDeleteMmm...I love hot peppers. Top burgers, put them in chili or spaghetti.
ReplyDeleteSalsa! I like fresh salsa...tomato, onion, peppers, garlic, cilantro and lime juice. Maybe a little salt. You don't even need to cook it.
ReplyDeleteDepending on the kind, you could char them on the grill, remove the skins (with gloves) chop and use in dishes throughout the year. Or pickle them like Tracey suggested.
ReplyDeletethese are beautiful!!!
ReplyDeletea touch added to salsa...plus i love tracey's idea :)
So, I've looked at the suggestions, and they all sound great. However, in the great Southern tradition of we pickle everything, I'm with Tracey. I use the vinegar in my chili and salsa and it's awesome!
ReplyDelete