Late night preservation

Here's a pic of Anni making an icecream cone. Hmm!

Today was another breezy, rainy, cool day. Eek! the slugs are advancing!

There was no post yesterday as we were elbow deep in produce preservation last night. We blanched and froze peas, sugar peapods, beans, squash, and 4 kinds of peppers. Phew! was the kitchen ever steamy! Now we'll have some summer veggies to add to the fall/winter root veggies. Then at 10:30 pm, I decided to start a pot of black current-apple jam. Four hours later, I dropped into bed!

This evening, I went to the Veg of WA vegetarian dinner with my friend Lisa. The food was from an excellent carribean restaurant (Kallaloo).

Here's a recipe special request for the Skillet Chile Rellenos we mentioned the other night.
(makes 5 servings)
5 poblano chili peppers
5 eggs
1/2 cup milk (or soy or rice milk)
1/3 cup flour
1/2-1 cup cheese, finely shredded (we like organic sharp white cheddar)
Cilantro
1) Put peppers in enough boiling water to cover peppers. Cover with lid and blanche for 2 minutes. Drain peppers and rinse with cold water. Cool. Cut stems off each pepper, remove seeds, and cut each pepper into 4 vertical strips.
2) In a medium bowl, measure flour. Whisk in milk. Add eggs, one at a time. Beat until smooth.
3) Brush large skillet with olive oil. Heat pan on medium low. Pour in a thin layer of egg mixture. Lay peppers on top in a pinwheel pattern. Cover with remaining egg mix. Cover pan. Let cook over medium low until egg begins to set. (If you like, you can flip the reyenos at this point)
4) Sprinkle cheese over top. As soon as cheese melts, sprinkle with cilantro and serve with favorite sauces, such as salsa, gaucamole, or sour cream.