Emptied, cleaned jars await a trip back down to the canning shelves
Last summer I had no idea where the Ancho peppers I’d been gifted were going to end up, meal-wise. I knew I should simply char them on the barbecue while waiting for the coals to cool enough for other items; I skinned them, seeded them and froze them. Likewise, the posole I made early last fall or one of the dozens of quarts of tomato sauce, or one of the 20 or so pints of Great Northern beans that I had cooked and canned had no particular destiny. And the regular red peppers, jalapenos and sweet corn: blanched, frozen, and waiting, they sat.
It was fun to make chili this weekend, adding to it a browned ground pound of our quarter-cow. It’s March, one of the hungrier months in this northern calendar: we are a long way off from outdoor garden bounty. But all that work last summer has paid off in these delicious, somewhat impromptu wintertime meals shared with family and friends.