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IMG_20141123_124614watermarkThis wonderful and simple recipe was sent to me by my friend Lauri. It’s originally from Ortega, and calls for their 4 oz canned chilies. Since I roast and freeze my own chilies, I just use those. This makes a great breakfast (the leftovers are great for work the next day), and we’ve been known to have it for dinner when we are awash in eggs or in a hurry. Prep time is really fast, and its on the table in less than an hour. It’s also a great change of pace from the “all things turkey” after the Thanksgiving week-long leftover fest. Read the rest of this entry »

MeatLoversChiliI’m a bit of a chilihead. Living in Southwest Colorado for 10 years, (not to mention southern California for a while when I was a kid, and traveling in Mexico for 9 months in my 20’s) has given me a serious appreciation for a well-balanced bowl of red. Read the rest of this entry »

My habit of late is to get up around 7:30 am, make a cup of tea, check email and Facebook, and read any interesting blogs. This morning, I saw a recipe for grape chili-pepper jelly. I wasn’t interested, both because IĀ thinkĀ grape jelly is mostly for people under the age of 10, and more importantly, I didn’t have any grapes.

Some of these dried chilies are well past their expiration date, but how do you tell, really?

What I do have is loads of apples. I’ve made apple-plum sauce, apple sauce, apple butter, and a lot of apple crisp. But still the apples keep coming. We picked the last of the tree just before our first really hard frost a few days ago. Read the rest of this entry »

Jennifer Kleffner

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