I am officially a college graduate! ...Well maybe not so officially until I receive my real diploma apart from the phony piece of paper they gave us on graduation day. But college life as I know it is over! It's weird to know that I won't have any more homework, finals, or 8 AM classes ever again! Or at least for now...
Grad day turned out to be a beautiful day filled with all my favorite people. The next day I had my party which was the perfect ending to an eventful weekend. The food was delish, catered by my dad's catering company Granite State Catering Partners. The spread included pulled pork, baked beans, veggie stackers, faux crab cakes, couscous salad, grilled shrimp cocktail, fruit salad, and a spinach salad. As if I wasn't full enough, I managed to make room for the many desserts including a cake with my giant noggin on it, homemade lemon squares, and a spread of cookies and pastries. I successfully stuffed myself to the max!
I'm now back in Keene to finish up my work at the Rec Center doing data collection for the after school program. It's sad to know this could be my last week ever in Keene, but exciting to start the next chapter in the life of moi.
While "spicing up" (*Power to world! Spice up ya life!) ...sorry had to give props to the long last Spice Girls of my youth! Anyway..while "spicing up" my life with internships at UCONN and Alabama Dept. of Education, I deemed it appropriate to post a potent recipe for the heat seekers out there. I had some leftover jalapeno peppers in my fridge from another recipe, so the idea of making my own pickled jalapenos came to mind. Now my friends can vow for me that whenever we got the beloved nachos at Cobblestone (oh I miss them already..) I always ate all the jalapeno off the top since no one else really liked them. So now I can open up the fridge and get my heat fix when ever it suits me! These are much fresher and spicier than their canned counterparts, and have better flavor overall. Like a fine wine, these get better with age, so I would give them AT LEAST a week to properly pickle.
Pickled Jalapeno Slices
adapted from Teeny Tiny Kitchen
3 Jalapeno Peppers, sliced into discs
4 Garlic cloves, whole and peeled
1/2 cup White vinegar
1/2 cup Water
1 Bay leaf
3/4 T Kosher salt
1/2 tsp Sugar
1/2 T Peppercorns
1/2 T Coriander seeds
First, put your jalapeno slices and garlic cloves in a re-sealable jar. I'm big on reusing so I used an old salsa jar (how appropriate!)
Next, add the rest of the ingredients to a small saucepan and bring to a boil. Reduce the heat to low and simmer for 5 minutes.
Pour the brining liquid into your jar and let cool on the counter to room temperature. Once cooled cover and store in the fridge. Remember 1 week! No less!
I put these on just about anything I think needs a bit of heat. Recently has been on salads, burritos, and black bean burgers.
What's your favorite spicy food?