Sweet and spicy cole slaw

Invented a delicious coleslaw to go with our fried cheese eggs and sausage-cheese muffins for last night's supper.

Finely shred a quarter of a cabbage. Add 1/2 finely shredded onion. Mix together about two tablespoons of pepper relish and two tablespoons of white vinegar into 3/4--1 cup of mayonnaise and toss with the vegetables. Drizzle sriracha sauce on each serving.

To be repeated!

Chili Butter

This just in from Betty Francis. It sounds wonderful, so I'll try it soon. Maybe to be served with a foccacia made with cheddar cheese and mexicany instead of italiany...

Chili Butter: In a small bowl stir together 1/2 cup softened butter; 1/4 cup finely snipped fresh cilantro; 2 fresh jalapeno peppers, seeded and finely chopped; 1 clove garlic, minced; and 1 teaspoon chili powder. Place on waxed paper; form into a log. Wrap well; chill for 1 hour or overnight. Store in refrigerator for up to 2 weeks or freeze for up to 1 month.

Aunt Marcia’s Carrot Pickles

And this post is for Mark.

Combine:

2 bunches carrots
4 jalapeno peppers split
2 garlic cloves, peeled and sliced
½ tsp red pepper flakes

Mix, boil, and cool:

1 pt. cider vinegar
1/4 c water
3 T salt optional
3 T sugar
2 t mustard seed

Pour over carrots and let marinate. Keeps in refrigerator for several weeks.