@shrinkrap lol, the age old rivalries between the Greeks and Turks! Penzey’s Turkish blend is one of my top favorites, but DH refused to use it for years and he would make up some of his own Greek blends. Now that he realizes it’s the exact flavor profile we seek, he uses it a lot, but refers to it as Byzantine seasoning. Ha ha, so it’s become a big joke between us. I’m anxious to hear about how your pepper jelly turns out. I make a really good mixed pepper relish, but would love to make the clear jelly with just red peppers in it.
3 Likes
For about the last decade, I’ve been making caramel corn to give away. Several years ago, our letter carrier (with whom we have become friends - she and Mrs. ricepad sometimes go thrifting together) said her husband told her to keep providing good service to us so she might continue to receive the caramel corn. Ever since then, I’ve been giving her a fairly small container (about 2 quarts) “to take home to share with Les”, and a larger container (probably 4-5 quarts) for her “to keep in her truck for snacking while on her route.”
2 Likes
Right now I have packed up Vadouvan cashews, Meyer lemons, “house blend” of BBQ Spice mix, and four pepper jelly.
I’m planning to make spiced pecans and chocolate bark, but I’m just not feeling it today . 
I’m hoping I have one more day to get it together and ship priority mail.
3 Likes
