My wife is called back to Chicago for work a few times a year and I’m usually begging her to make time to bring back a big bag of spices from The Spice House. In particular I haven’t been able to find ground ancho chili powder anywhere in the Hudson Valley (nor in my forays around Albany,NY). I easily go through 2lbs or more of ground and whole Anchos in a year. Most obviously it goes into homemade chili powder blends for texas chili con carne, as well as homemade taco seasoning.
I adore hot sauce. I suspect that I use hot sauce the way other people may use ketchup. Ketchup I do not care for. It’s way too sweet for my tastes and I’d much rather dip my french fries in steak sauce or a combo of mustard and mayo. I could never eat scrambled eggs with a stream of ketchup. I tried making my own ketchup once and ended up throwing away the finished product. I don’t think my heart was fully engaged in the project, or I lost patience.
It’s early February, the Catskills keep getting dumps of snows, and my wife is away working in Chicago where they also just got a blizzard with twenty inches of snow. There is 6+ inches of ice dams on my roof and sadly the previous owners didn’t use ice/water shield when the roof was redone. But there’s water leaking in too many places.
What’s better than the smell of baking bread, a slow simmering pot of stock or a pie in the oven? Nothing, of course. Though a dutch oven of texas chili on the stove and winning a lot of money in the lottery also brighten any day. Today, however I felt the urge inspired to start some kidney and dominican red beans in the crock pot.