Sweat Sandwich Recipe

These sandwiches are kind of a special tradition in my family.

My late Uncle Kenny was the inventor of The Sweat Sandwich. He passed away at a young age when I was only 8 years old. I don't have many memories of my Uncle Kenny. But, when I crave the unique combination of cream cheese and pickled jalapenos, I think of him. These are such a simple snack that I feel funny calling this a recipe. Here it is anyway:

Sweat Sandwich Recipe

2 slices of bread (any variety of your choice)
3 TBS. soft cream cheese
Pickled jalapeno slices

Spread the cream cheese on both slices of bread. Cover the cream cheese on one slice with a layer of pickled jalapeno slices. Place the other slice of bread, cream cheese side down, over the jalapenos. Enjoy!

Lacto Fermented Peppers Recipe

These are the very best picked peppers that I have ever had!

Lacto-Fermented Peppers 

1/2 peck (4 quarts) sweet peppers 

1/2 peck (4 quarts) hot peppers 

1 cup sea salt 

3/4 cup water 

1 quart live apple cider vinegar 

2 cups extra virgin olive oil 

3 garlic cloves, chopped 

1/4 cup oregano 

Cut the peppers into rings or cracker size squares.  Mix all the ingredients together. Let sit at room temperature overnight. Pack into jars. Store in cool dark place.

 I made this recipe before I was married with hot Banana peppers and Anaheim chilli's and my family really enjoyed them. I haven't had the opportunity to make this recipe since I have been married until this year.

This year our next door neighbors grew more peppers than they could use. They offered me their extra peppers. I only had enough to make a 1/4 batch. I think this recipe is intended to be store in jars in cellar like conditions. I have always kept my jars in the refrigerator. I am just to nervous about leaving them unrefrigerated.

These picked peppers make great Sweat Sandwiches. Never heard of a Sweat Sandwich? Don't worry, I am planning to tell you in my next post! ;)

This Season's Butternut Squash Harvest

We have had our first hard frost of the season. And, that means all of our winter squash have been picked and stored.

The only winter sqaush we grew this year were Butternut squash. I planted two hills, and I think there were 6 plants. We did have some volunteer Pink Banana sqaush. They were not able to mature fully, thanks to squash beetles killing their vines. So, they had to be eaten in short order instead of being stored through the winter.

I think Butternut squash are the best! Grant it, I have not tasted every variety of winter sqaush. :) Of the winter squash I have eaten, which includes Acorn, Burgess Buttercup, Hubbard, Pink Banana, and Pumpkin, I prefer Butternut.

Butternut squash seems to be the sweetest variety. It can be enjoyed plain without adding anything, and it is delicious!

Generally, Butternut squash is a great keeper. In proper conditions it can be stored all winter. This year I had several specimens that had to be cooked right away because of blemishes and flaws that would cause them to rot if stored.

I have found that I really like the flesh to be pureed. After I bake up several squash, I scoop out the flesh. At this point I can just put it into a large bowl and refrigerate it if I don't have time to blend it and bag it. The next step is to run it through the food processor in batches. And then it can be put in plastic bags and frozen for long term storage. I like to measure it and make sure I have 2 cups of pulp in each bag. That makes it nice in the future if I want to be able to use a bag to make "Pumpkin" bread or cake or something. So far, I have 14 bags of Butternut squash in the freezer. There are still 12 uncooked squash in the basement.

Do you have a favorite sqaush? Or squash recipe? I'd love to hear about it in the comments section! :)

Proverbs 20:4 

The sluggard will not plow by reason of the cold; therefore shall he beg in harvest, and have nothing.