It came from Ms. Pane’s grandmother and is a treasure to us.
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I bet those eggs actually taste better form that plate.
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Pretty sure they do!
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Nope. I have a food allergy that precludes me from eating most commercially-available corned beef/pastrami, so I get some that does not contain the allergen and make a full Irish boiled dinner every year.
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As an aside, Roy Wood Jr >>> Kyrie Irving.
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Keenan Thompson also >>> Kyrie Irving.
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Truly a thing of beauty!
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I was pretty happy with the way it turned out, although the syrup was a bit on the thin side. But my teeth ache, and that’s the relevant metric for any Greek dessert.
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from Jefe’s Fermentation Station™ new bottles of hot pickles and hotter sauces (all ingredients homegrown):
l - r:
pickled mustard leaf,
red chile garlic sauce (like sriracha without sugar),
habanero pineapple sauce,
five spice serrano sauce.
there are more chili pastes and sauces aging in quart jars with whiskey barrel oak chunks. those won’t be ready for several months or longer, if i can leave it alone! this is the first attempt at “oaking” a sauce. see what happens, i guess. i can always grow more!
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Taste the rainbow!
Those look beautiful. 
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Do you plasti-seal the bottles?
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I wanted to ask, but I didn’t know how to put it into words. I’m glad you asked about it!
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yes, they are heat-shrink bottle neckers on what is called “woozy bottles”.
sterilize bottles, pour, close with serilized cap and seal with necker and heat gun.
tomorrow i will print labels. next week i will give (most) to some pepperhead pals (i get some Trinidadian scorpion sauce in return. also some free beer at the marina and more fresh fish and lobster from a fishing buddy).
life is good. that’s why i do it.
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