Weather Heats Up ~ Hot Peppers ~ Eggs ~ Boiled Eggs

 It is tough getting the day started this week.  The cooler weather, just screams "sit, sip and enjoy the morning while you can" and then I delay the day ha ha ha!  It's worth it, as we are heating up now to the 80's again.  

I picked all of the hot peppers that were on the plants.  I don't think we'll get  anything more, as this could be the very last warm fall week we have this season.  There were zero Anaheim  peppers, two baby hot banana, no serrano, and just these jalapenos.  Not enough to can hot pepper jelly this year.  I could buy extra from a farm stand, but I decided not this year.  I will freeze these remaining jalapenos, and keep a few for cooking this week and next.

If you read yesterday's post, I forgot to pack my husband's breakfast for the day (2-day's prep in photo).  I decided to use up some of the smaller eggs, from the newer laying hens, and scramble them.  I added them to his breakfast (and mine).

I put some of the larger eggs in the fridge a few weeks back, and got those out to boil.  There are people who raise layers, and still do not think they can boil their own eggs.  You can, but you have to let them sit a week or two (in the fridge) before boiling, or they will not peel for you.  Also, I put the saved eggs out on the counter to come to room temperature before boiling them.  I do not add anything to the water.  If you want a boiled egg, and only have fresh eggs, you can poach your egg for the same taste.

I add enough water to cover the eggs about 1 inch before I set the pot to boil.

They boiled up perfectly, and I used some for egg salad, and save some for slicing on sandwiched or for snacking.  I sometimes like a few boiled eggs for a quick breakfast.  The chickens are earning their keep.

Beautiful Weather ~ Breakfast Prep ~ New Salad Recipe Tried

I love these crisp, cool mornings.  I plan to enjoy my morning coffee with the sunrise before starting my day.  The snow will be here before we know it.  We worked on "Chicken Castle" last night, and I slept fantastically.

I'm trying to get as much porch time in as I can, as the weather is absolutely beautiful these past few days.

Yesterday, I got the blueberry Einkorn pancakes made, but I will not be buying the breakfast roll sausage anymore.  I had some in the freezer.  Anyway, the ingredients include "sugar" in the sausage.  I cannot find any sugar free breakfast sausage anywhere here, so I bought more pork to make my own again.  Anyway, I prepped breakfast for my husband.

I slept so good last night, and was not totally awake this morning.  I packed my husband's lunch and coffee, and completely forgot the breakfast!  Urgh.  We are both getting a laugh out of that.

 

Our pear trees do not have pears this year, so I had to buy a pear for this salad, but the apple came from our trees.  It is a new salad, and looked interesting.  It contains 1/4 cup honey, but that is for the entire salad.

The taste test?  Absolutely delicious.  Potluck worthy.  I typically do not add the links to my posts, but here is the recipe if you are interested.

https://juliasalbum.com/broccoli-cashew-apple-and-pear-salad/

I used the Greek yogurt option, roasted raw cashews myself (to avoid bad oils), and used juice from a lemon (not bottled juice).  I do suggest the pear be on the firm side, vs. a soft ripe pear.  We really liked it.  If you are avoiding sugar, this does contain the pear and apple and 1/4 cup honey.   I would not make this every week, but we will be enjoying this during apple season.  So good!  We will just balance it with a low-carb dinner.  

We tried rutabaga roasted with carrots and non-gmo/low fat chicken sausage.  Delicious.  I didn't realize it, but carrots are a high-carb vegetable.  I have to remember that when I pair this dinner with a salad.  I may add another vegetable next time, but so good.

Has anyone frozen rutabaga?  If so, what is it good for, after it's been frozen.  Just soups/stews?  What is the texture?   I am wondering if I could use it in place of potatoes in a breakfast dish?  What's the best way to freeze it?  Diced or mashed?  Or both?