Friday, November 23, 2012

Readers from Around the World

I have been writing my blog for a couple of months now and I am very happy that so many people are reading it. To be honest I am pretty amazed that it is being read in so many places around the world. To date, if I have counted correctly, I am being read in 20 countries. The list I have compiled is below. I may have missed some but. even if I have, I am still pleased that so many people in so many places have been reading what I write.

I am really enjoying writing this blog and knowing that it is being read in so many places is extremely satisfying. I hope you will share the link with your friends and they will share it with their friends. I hope to have readers in at least forty countries by New Years Day. Send the link to your friends and family. Share it with your fellow workers and pass it along to the groups in which you are members. Become a member...you will receive notifications of my posts and I will do my best to keep you provide you with good news and a small dose of good old fashioned common sense to keep you thinking and a small portion of simplicity in our extremely complicated world.

What will I do to to thank you for this effort? I will post more often and try to give you a little more food for thought, cultivate fond memories from your lives and provide you with ideas to make everyday a little simpler and a little better.

Thank you for reading the words I write.

United States
Australia
Canada
China
Egypt
France
Germany
Hungary
India
Jordan
Lithuania
New Zealand
Poland
Russia
Romania
Rwanda
Sweden
United Arab Emirates
United Kingdom
Turkey


Until next time...John
Here is the address for you to pass along: http://acountryjournal.blogspot.com

Thursday, November 22, 2012

Less is More....I don't think so

Who wrote "less is more"? 

Ah, yes it was Robert Browning in 1855, but he was not the first to write it. 

In Men and Women he wrote "..Yet do much less, so much less, Someone says,
(I know his name, no matter) — so much less!Well, less is more, Lucrezia: I am judged."
Less is not more...more is more and here is the proof.
Thanksgiving Dinner.

Many times this statement of less is more is misattributed to Buckminster Fuller the minimalist but the little bit of research I did on it says that the statement was actually first used in  1774 by Christoph Martin Wieland when he said  "And Less is often more, as Gotthold Ephraim Lessing's Prince teaches us."

Neither of these esteemed gentlemen  have ever feasted on a meal like the one I enjoyed today because there is evidence that no matter what they say. Less is less and more is more. The minimalist theory seems sound until it is tested by the ant and the grasshopper.  The grasshopper played all summer and in his case less was not more when it came to the stored grain and seed that was missing from his warehouse when winter came.  The ant however, stored seeds and grain until his warehouse buldged with food for the long hard winter. The ant thought more is more when it comes to food and his survival was proof of that. 

"More is more".  Happy Thanksgiving.


You never know what is enough, until you know what is more than enough.  ~William Blake, 


Until next time...John


Tuesday, November 20, 2012

Some Random Notes

A Great Loss

Our community lost its most aged citizen on Monday. Mrs. Webb would have been 102 years young on her next birthday, if I am not mistaken.  Her memories will live on, but she will be missed.

Dry Weather and Other Things Autumn

Both October and November have been very dry months this year. We have had almost no rain so the risk of fire is pretty high. That is the down side of this autumn.  The up side is that we have had near perfect weather. We have had sunny days and clear cool and even cold nights. I have cut some firewood, but still don't have all we will need for the winter,  and it is these nights that bring that to top of my mind.


Last weekend was the first day of deer season for most of our state.  We, however,  spent the weekend on the coast at high school soccer matches.  The weather was fabulous and though the outcome of the effort wasn't as positive as the weather it was a great weekend to spend with our boys and our friends.

My first jug of mead is fermenting nicely.
You can tell this by the partially inflated
balloon (fermentation lock.)
We have three lizards that seem to be making their way into and out of our bathroom due to this cool weather.  I have named one of them. His name is Tom Rex.  He is very easy to recognize.  He is large for a green anole lizard and has scars on his back.  T. Rex lets me handle  him and is quite sociable as cold blooded, creatures go.  In the previous post's photo, T. Rex is the one highest on the sticks.

Mead Making Progress

I wrote about my first attempt at making mead, honey wine. It has been several days now and it seems to be going well.

Reading up on Our History

I just read something from BBC News about Alexander Solzhenitsyn, the Russian Author.  I continue to be amazed by the level of cruelty some human beings are capable of inflicting on other human beings.  Solzhenitsyn is at least partially responsible for initiating the awareness of this cruelty and helping bring down the Soviet Union by exposing the Russian people and the world the the atrocities of Stalin and his regime during and after World War II. I have read some of his work, but will be picking it up again to remind me of what a real struggle is about.

Thanksgiving Soon

Carl Blundell
While we obviously should be giving thanks everyday, the official holiday is only two days away.  We will have our small family gathering but this year there will be a little twist.  We have invited our friend Carl Blundell...the keeper on the Belhaven Soccer Team and Logan's and Holden's trainer  and any other British friends who don't have previous plans to join us for Thanksgiving.  While this is not "their" holiday of thanksgiving we can only imagine that the campus is a pretty vacant place on a holiday and since our family is small we decided to open our home up to them.  Logan and Holden really look up to Carl,  for good reason.  He is a really fine young man and a good role model for them.  When he is around, Holden shadows his every move.   I know that this has to get old for Carl, but he never lets on if it does.  Carl is from York England and is a long way from home.  I hope we can provide him with a little of the home atmosphere that is often times missed when one is away at college.  We have only known Carl and his friends Tom and Tom and Dave for a while, but as we have grown to know Carl, he has become one of "our guys."

Until next time...John.
http://blazers.belhaven.edu/roster.aspx?rp_id=1738&path=msoc



Thursday, November 15, 2012

Cold Mornings in the Deep South


The temperature in our house wasn't as
warm as they were hoping for.
(Look carefully. There are three (3)
lizards in huddled together here.)

Autumn is in full swing, and since Thanksgiving is next week it is only normal that our weather takes a turn toward winter patterns. This morning there was definitely "frost on the pumpkin" as my Pop use to say.  The thermometer on my front porch read 29 degrees F. when I walked out to go to work. There was a heavy frost clinging to everything that wasn't covered.

On a crisp morning like this it would have been nice to pour another cup of coffee and sit in front of the fire for a few minutes until the either the day or I warmed up a little more. 

Early this morning I snapped a picture of three lizards trying to stay warm by the back door. They obviously had made their way in the house on a house plant but they still weren't as warm as they had hoped to be.

I didn't get to take a walk this morning because of a very early appointment I had in Jackson.  I did however get to see a train crossing our driveway on my way out.  That doesn't sound too exciting, and it really wasn't.  However, on this cold clear fall morning there was something I wish my iPhone camera would have captured better.  As the train rumbled by, the wind it created caused the leaves to fall from the tree at an accelerated rate.  It looked like a huge, fall windstorm as the train pushed its way through the cold air.  If you look closely in this picture you can see that there indeed are leaves flying. As Major Henry Livingston, Jr. said, "As dry leaves that before the wild hurricane fly, When they meet with an obstacle, mount to the sky." Get ready that season is not far away.

Until next time...John
Logan said the way the train and the leaves flew by us in my Jeep
reminded him of "The Polar Express."
I have to admit I had already had that same thought.
This photo has nothing to do with morning or living in the country but this was the view from the top of the parking garage of the building where I work in downtown Jackson, MS.  I wanted to share it with you.

Sunday, November 11, 2012

Man is tame but needs proper instruction

I was thinking of a little something Plato said some 400 years before Christ, "Man...is a tame or civilized animal; never the less, he requires proper instruction and a fortunate nature, and then of all animals he becomes the most divine and most civilized; but if he be insufficiently or ill- educated he is the most savage of earthly creatures."

That gentleman Plato was a pretty intelligent fellow. Maybe, just maybe there in lies the rub.  It is not in the lack of doing that we are failing.  It is in the fact that we are concentrating our efforts toward everyone succeeding in exactly the same way that we are failing each other; and by each other I mean our students, our children and our own legacy.  We have so standardized education that we are not seeing the specialized talents that individuals have. We are too busy trying to push everyone through the cylindrical mold that will allow even the square pegs into the standardized round holes our society has supplied us with that we don't see that everyone is different and each of us has our own talents, skills and expertise that we should cultivate from a young age.  


It is no wonder they are successful.  Look at this menu.  I only wish I could
 "write" how wonderful the aroma was in this little shop.
We should recognize that not everyone should be headed to college and that some should master the trades and capitalize on their own skills, talents and interests.  It is individual specialties that have built this country into what it is...melting pot of people, cultures, skills, faiths,beliefs and ethnicities.

I went to the high school with Dre' on Thursday and visited the little coffee shop, Mocha Loca, that she a couple of fellow teachers and their students founded, developed, created and are successfully running everyday.  They have created a working business inside their school that operates when classes are not going on in the morning.  This business is already in the black and it is raising money for special programs in the school. This is an experiment of sorts, stemming from the new "Business Academy" curriculum they have implemented in their school.  They are not only teaching the courses required to direct these young people toward a career in business but are also teaching them the basics of the entrepreneurial spirit by doing what they are learning.  This model will be successful.  

Young people are starving for direction and responsibility as they always have.  In the Business Academy they are given responsibility they are craving and the authority to make the decisions to see their plans turn into a success.  Could this be a portion of the foundation of the "proper instruction" that Mr. Plato spoke of some 2,500 years ago?  Maybe we are finally learning a little from the old guy's words.  Maybe this next generation will surpass us and our parents and their parents in building our nation's strength, economy and sustaining this constitutional republic we call the United States of America.

This little school in Florence, Mississippi has also started another academy and it is in its second year.  The Health Science Academy is successfully directing students to future careers in the medical fields.

I salute Dre',  Florence High School, its administration, faculty and staff and all of its students and the fine teachers who are working to prepare the future leaders for society. Most of all I salute Dre' for her untiring work and dedication to her students and her family.

Until next time.....John

Novembers Come and Go

As Novembers come and go, this one has been pretty normal. The temperatures have sometimes been below normal and  at other times above normal. The leaves have changed from deep green to pale yellow and now don the trees with infinite shades of red, orange and almost purple as they ready themselves to carpet the forest floor beneath their boughs and limbs. With every gust of wind the trees give up more of their summer coats as leaves float, blow and swirl to the ground around me on my routine walks through the woods around our home.
In November leaves of a thousand colors carpet the forest floor.

This weekend has been a big weekend in our little town. Our annual community celebration was a big success with music, food, vendors of crafts and games and even rides for children of all ages. The weather was wonderful and the event was a big success. I am sorry I missed it but youth sports are a big portion of our life around this house. We left early in the day for  Laurel where FHS played in a high school soccer tournament that lasted all day. The FHS boys played very well. They tied the first game and won their second game. Both  of these games against schools that are much larger than our 4A school. The FHS defending State Champion girl's team dominated their opponents winning both of their games handily against the same schools played by the boys. It appears from where I sit that we are in for another very good soccer season at Florence.


Back to November.  This weekend has been warm but, if we can trust the weatherman, and The Old Farmers Almanac www.almanac.com , @almanac the weather is about to change. A cold front is coming our way that is about to bring storms, rain and below freezing  temperatures. This is always expected this time of year. As they sound around the Great Lakes, the Witch of November is coming our way.

The leaves have changed from deep green
to pale yellow and now don the trees with infinite shades of red,
orange and almost purple
as they ready themselves to carpet the
forest floor beneath their boughs and limbs.




Portable greenhouses waiting to
protect my tender fall garden
against the elements.





Today before the rain starts I will bring firewood to the house so I can light a fire with dry wood. The heating season is about to begin and we better get ready for it.

Until next time...John




Tuesday, November 6, 2012

November Meadow by John Helms


November Meadow
By John Helms



Morning creeps into the frosty November meadow.
On the back of starlight she slips over the distant trees and quietly enters the field.

The chirps of morning birds, the chickadee, the wren and sparrows resonate on the meadow floor,
In the tree tops the jays and the cardinals all send up the alarm that she is coming.
As the first rays of day are sprinkled around us,
The cold gray darkness shifts slowly to blue and then to gold and yellow and white as she approaches ever closer to the meadow.

Fingers of daylight scatter a sprarkling frosting over everything in her reach,
Hanging crystalline ice from pine bough, limb tips, and the last burnt orange leaves of the sturdy oaks.
As night turns to day, the treetops explode with brilliance, showing off their branches, their forks and hollows as well as the homes of creatures they hold in their arms.
The sun begins to warm the ground and life returns.

A fox finishes its rounds and steals back to its hiding place deep in the wood.
Two squirrels, then three, then four chase about from limb to limb on a distant tree, dashing to earth to gather acorns, pecans and hickory nuts for their winter cache’.

As the birds silence their morning melodies, there is a movement at the meadow’s edge.
With the secrecy of a master spy, the figure tip toes into the fresh tender shoots exposed by the early frost.

Left and right she looks with each step further into the field she takes.
And when she is fully out of the woods and in the waiting meadow, they follow.
Two of her in miniature, barely six months old, they too are cautious, having learned the art of hidden movement and survival in the wood and glen from her.
Their heads low, they begin to feed, silently, almost motionlessly, content on this tiny patch of earth. 

Forty paces from the family, in the shadows of a giant pine he enters, slowly cautiously, proudly, head held high, eyes darting left and right, his caution hidden by his grandeur and brash boldness.
On his antlers the flash of sunlight from morning’s intervention exposes his position and he freezes as if he knows the light has captured him and betrayed him.
Soon all blend into the scene at the wood’s edge as the stillness of the field is restored.
The sun itself has climbed above the trees where is fingers touch the ground and then the frosty ground below.
Within minutes the crystal ­­­­clear morning field is veiled by a low lying mist hovering only a foot or two above the ground. n 

The sun continues his slow relentless rise and the last remnant of night gives way to the deep fading blue in the western sky.
As the frost disappears and the strong light of day returns to the field, the birds take wing, first the blackbirds, then the sparrows and later the kestrel hunts from his perch on a lone limb from a dying pine.
The field is alive, though only the perceptive eye sees the intricate movement of the light and dark shadows that are out of place as they move about their day. 

The crow overhead calls out my position and is joined by a choir of others calling their counsel to all who will listen.
I glance up only for a moment and when my eyes return to meadow's edge and the field where I sit, all is quiet and I am alone.

John Helms –November 6, 2010 sitting at the base of a huge pine tree while Logan hunted from above in a stand.
Copyright John Helms , November  2011


I wrote this while spending time in the woods with Logan  in 2011.  He was hunting and I was observing. The woods are full of life for those willing to take the time to see all that is there.  I have learned that not all hunting is for game.  Sometimes hunters are just looking for the things they know...their heart, spirituality, peace and themselves. 

Sunday, November 4, 2012

I am glad we live in the country...no driving to see the leaves


Leaves

                        1 

Every October it becomes important, no, necessary
to see the leaves turning, to be surrounded
by leaves turning; it's not just the symbolism,
to confront in the death of the year your death,
one blazing farewell appearance, though the irony 
isn't lost on you that nature is most seductive
when it's about to die, flaunting the dazzle of its 
incipient exit, an ending that at least so far 
the effects of human progress (pollution, acid rain)
have not yet frightened you enough to make you believe
is real; that is, you know this ending is a deception
because of course nature is always renewing itself—
        the trees don't die, they just pretend,
        go out in style, and return in style: a new style.

                        2 

Is it deliberate how far they make you go
especially if you live in the city to get far 
enough away from home to see not just trees 
but only trees? The boring highways, roadsigns, high 
speeds, 10-axle trucks passing you as if they were 
in an even greater hurry than you to look at leaves:
so you drive in terror for literal hours and it looks 
like rain, or snow, but it's probably just clouds
(too cloudy to see any color?) and you wonder, 
given the poverty of your memory, which road had the 
most color last year, but it doesn't matter since 
you're probably too late anyway, or too early—
        whichever road you take will be the wrong one
        and you've probably come all this way for nothing.

                        3 

You'll be driving along depressed when suddenly
a cloud will move and the sun will muscle through
and ignite the hills. It may not last. Probably
won't last. But for a moment the whole world
comes to. Wakes up. Proves it lives. It lives—
red, yellow, orange, brown, russet, ocher, vermilion,
gold. Flame and rust. Flame and rust, the permutations
of burning. You're on fire. Your eyes are on fire.
It won't last, you don't want it to last. You 
can't stand any more. But you don't want it to stop. 
It's what you've come for. It's what you'll
come back for. It won't stay with you, but you'll 
        remember that it felt like nothing else you've felt
        or something you've felt that also didn't last.

Copyright © 1992 by Lloyd Schwartz. From Goodnight, Gracie (The University of Chicago Press, 1992). Appears courtesy of the author

Until next time...John

Making Mead

In  just six months or so this mead will be ready to bottle.
 The balloon on top will inflate when fermentation starts
and it will deflate when it is time to rack it. ( transfer
it to a new jug.)

Let me start by telling you a little about mead.  ( A longer history is posted with this blog.) The beverage going by this name dates back to Old English but in actuality mead the drink itself actually dates back to Europe, Africa and Asia.  Mead, also called honey wine, is made by a very simple process of fermenting honey and water that dates back for thousands of years and, according to some experts, was around before beer which is thought by many to be the oldest fermented beverage.  Some of you might remember reading King Arthur and the Knights of the Round Table.  King Arthur and his knights toasted with a mug of mead.  
 “I would sleep while I wait for my repast; and you can entertain one another with relating tales, and can obtain a flagon of mead and some meat from Kai.”  Tales of King Arthur and the Knights of the Round Table.
There are a lot of different recipes for mead  but I decided to make a very simple mead made with a gallon of water, honey, a few raisins, an orange and some "bread" yeast. Oh yeah, you need a balloon as a fermentation lock. 
Just a few minutes ago I mixed the ingredients.  That took all of about 4 minutes.  I shook the mixture for five minutes to fully and thoroughly aerate it and placed a balloon with a tiny hole in it on the top of the water bottle as a fermentation lock.  
In three months, if all goes well, I will transfer that liquid, sans the fruit into another clean jug,  put another fermentation lock...balloon...on it and wait.  I could bottle some it then or wait a few more months.  According to everything I have read, the longer you wait the better it gets.  

Below is a brief history of mead from Mark Beran which I found at http://www.medovina.com/history.htm

The Past, Present and Future of Mead

Transcript from Mark Beran's presentation to the Boulder Revel, March 2006


    Wine has been part of human culture for 6,000 years, serving dietary and socio-religious functions. The history of mead dates back 20,000 to 40,000 years and has its origins on the African continent. In order to really understand the history of mead we need to go much further back in time.

    The origins of mead can be traced back to the African bush more than 20,000 years ago. Feral bees were well established, elephants roamed the continent and weather patterns were seasonal, as they are today in Africa.  Extreme conditions of drought during the dry season, and torrential rains in the rainy season were common. This weather pattern would eventually cause hollows to rot out the crown of the Baobab and Miombo trees, where the elephant had broken branches. During the dry season, the bees would nest in these hollows, and during the wet season the hollows would fill with water. Water, honey, osmotolerant yeast, and time andviola - a mead is born. Early African bushmen and tribes gathered not only honey, but also mead and as successive waves of people left Africa they took with them some knowledge of mead and mead making. 

    Eventually mead making became well known in Europe, India and China. But mead making died out as people became urbanized. This happened 1700 years ago in India, 1500 years ago in China and about 500 years ago in Europe. Honey was prized throughout history, it was often available only to royalty. Somewhere about 1300 A.D., the Italian voyager Marco Polo (1254-1324) returned from the Spice Islands with sugar cane. This inexpensive source of sugar became dominant and honey went underground - well almost. The tradition of mead was sustained in the monasteries of Europe. The need for ceremonial candles made of beeswax necessitated managed bee colonies and surplus honey was used to make mead, which was enjoyed by the monks in their more secular moments. There are monasteries in Great Britain today that have over a 400-year tradition of mead making. The Industrial Revolution resulted in a significant decline in mead making. The first centrifugal honey extractor was invented in 1865 by Austrian Major Francesco de Hruschka. As legend has it, the idea came to the inventor as he watched his son swing a bucket of honey around his head.


    The origins of mead can be traced back to the African bush more than 20,000 years ago. Feral bees were well established, elephants roamed the continent and weather patterns were seasonal, as they are today in Africa.  Extreme conditions of drought during the dry season, and torrential rains in the rainy season were common. This weather pattern would eventually cause hollows to rot out the crown of the Baobab and Miombo trees, where the elephant had broken branches. During the dry season, the bees would nest in these hollows, and during the wet season the hollows would fill with water. Water, honey, osmotolerant yeast, and time andviola - a mead is born. Early African bushmen and tribes gathered not only honey, but also mead and as successive waves of people left Africa they took with them some knowledge of mead and mead making. 


    Eventually mead making became well known in Europe, India and China. But mead making died out as people became urbanized. This happened 1700 years ago in India, 1500 years ago in China and about 500 years ago in Europe. Honey was prized throughout history, it was often available only to royalty. Somewhere about 1300 A.D., the Italian voyager Marco Polo (1254-1324) returned from the Spice Islands with sugar cane. This inexpensive source of sugar became dominant and honey went underground - well almost. The tradition of mead was sustained in the monasteries of Europe. The need for ceremonial candles made of beeswax necessitated managed bee colonies and surplus honey was used to make mead, which was enjoyed by the monks in their more secular moments. There are monasteries in Great Britain today that have over a 400-year tradition of mead making. The Industrial Revolution resulted in a significant decline in mead making. The first centrifugal honey extractor was invented in 1865 by Austrian Major Francesco de Hruschka. As legend has it, the idea came to the inventor as he watched his son swing a bucket of honey around his head.


    Eventually mead making became well known in Europe, India and China. But mead making died out as people became urbanized. This happened 1700 years ago in India, 1500 years ago in China and about 500 years ago in Europe. Honey was prized throughout history, it was often available only to royalty. Somewhere about 1300 A.D., the Italian voyager Marco Polo (1254-1324) returned from the Spice Islands with sugar cane. This inexpensive source of sugar became dominant and honey went underground - well almost. The tradition of mead was sustained in the monasteries of Europe. The need for ceremonial candles made of beeswax necessitated managed bee colonies and surplus honey was used to make mead, which was enjoyed by the monks in their more secular moments. There are monasteries in Great Britain today that have over a 400-year tradition of mead making. The Industrial Revolution resulted in a significant decline in mead making. The first centrifugal honey extractor was invented in 1865 by Austrian Major Francesco de Hruschka. As legend has it, the idea came to the inventor as he watched his son swing a bucket of honey around his head.


    Prior to the mechanized extraction of honey, the honeycombs were simply crushed to remove the honey. This left loads of honey laden, crushed beeswax which could most easily be processed by rinsing the honey out of the wax with warm water. And what became of the honey water? Mead, of course. Mechanized extraction meant less left over comb and less honey water for mead making and a general decline in the craft. Since the mid 1800’s mead making has survived as an artisan craft void of large scale commericalizaton.  It has, howeve, been the topic of two very significant Ph.D. dissertations. Dr. Roger Morse of Cornell University studied and patented two formulas of ideal yeast nutrients for mead making decades ago.   More recently Dr. Garth Cambray of Makana Honey Company in South Africa has written a dissertation on a new process which can take unfermented honey must to 12% alcohol in 24 hours. I had the pleasure of tasting some of the Makana meads at the 2006 IMF in Boulder. They were very impressive and good testaments to the innovation process from which they were made. 




    The modern honeybee can be traced back to just over 1 million years ago. The honeybee has always gathered nectar and pollen and it has been engaged through the millennia in a battle against indigenous yeast. The bees learned through the millennia that by drying the honey and thereby increasing the osmotic pressure they could make their much-needed honey less and less suitable for fermentation by native yeast. A special strain of yeast survived and became ideal yeasts for wine and beer fermentation.

    Fast-forward about a million years to somewhere between 20,000 and 40,000 years ago, we have the first indication of man's knowledge of mead. As nomadic peoples wandered out of Africa and into the Mediterranean taking their newer bees with them along with their special yeasts.  they took with them bees, honey and, unknowingingly, osmotolerant yeasts. Wild, indigenous yeasts like those first bio-engineered by bees were responsible for the fermentation of wine grapes - a practice which started in the Mediterranean some 14,000 to 34,000 years later. 

Wassail, drink up and enjoy mead! 


That leads us to today November 4, 2012 and I am making mead for the first time. Wish me luck.  

Until next time....John

Saturday, November 3, 2012

Let's Make Some Pepper Sauce

Making pepper sauce is not a difficult thing to do.  The recipe is simple: peppers and vinegar.  How much of each should you use?  You should use enough peppers to completely fill the bottles or jars you have and enough vinegar to do the same.  You can get fancy and spice your finished product up a little by adding a clove of garlic or some onion or even some herbs from your kitchen garden, but there are no real secrets here.  It is a simple old sauce that all of us in the south grew up with.  It is the perfect complement for peas or  mustard, collard or turnip greens and it is a great substitute for the salt we all use too much of.  Now here is how I do it:

Pick enough hot peppers to fill the bottles you have.  So, you say, I didn't grow any peppers this year.  So what, I say.  Go to your local grocer or farmer's market and by a pound or two.  They will be good and when you are using the sauce later in the year and on into the new year you will hardly remember that you had to buy the peppers.

I save the bottles from Bull Sauce or Crystal Sauce which we use a good deal of around this house.  Some people use pint jars and that is fine but, in my family we always bottled our sauce in small shaker bottles we had collected from friends and neighbors.  
What you will need:
  • Vinegar--either distilled or apple cider...I alternate and sometimes combine them
  • Fresh peppers
  • Bottles 
  • Funnel
  • A chopstick for arranging your peppers in the bottles.
  • Optional -herbs to "fancy-up" the flavor a little bit. I am a purest...nothing but vinegar and peppers for me.

Here are the steps.
Begin by heating your vinegar on the range top.  Some folks don't heat the vinegar but this is the way my Granny did it and that is the way I do it.  She said it made the flavor of the peppers stronger and who am I to question her.
  1. Take your peppers inside and turn on the radio or the cd player or some source of music or sports so you can listen while you are performing the mindless task of making pepper sauce.
  2. Wash the peppers in cool water to remove all dust and debris from the garden.
  3. Pinch the stems from the top of the peppers ( to make the sauce hotter, pinch the stems and caps from the peppers as shown in the picture below.  You can also poke several small holes in some of the peppers to allow the vinegar to soak up some of the heat from the membrane and seeds on the inside.The more you do this way the hotter they will be.)
  4. Push the peppers down into the clean bottles  (if you have multi-colored peppers be sure to alternate them. Your pepper sauce will be as pretty as it is good. 
  5. Pack the peppers in the bottle tightly enough to fill the bottles up but not so tightly that the vinegar will have no room.  After all it is the vinegar that you will be using on your veggies...not the peppers. Use the chopstick to arrange and situate the peppers in the bottles.
  6. If you are satisfied with the way your bottles look then it is time to take your funnel and fill the bottles to the rim with vinegar.
  7. Wait a few minutes and top them off since some of the vinegar is going to fill the "opened" peppers.  
  8. You are done...cap the bottles and place them in a cabinet for use in the cold winter months. 
These bottles will be pretty enough to leave on the table all of the time.  Maybe you will want to display them in your kitchen or give them an gifts.  That is up to you. 

IMPORTANT NOTE:  When you use all of the sauce out of a bottle don't throw it away.  Refill it with vinegar and move it to the back of your shelf for aging. You can do this multiple times and will be just as good as the first time you tasted it.

There are two ways to make your sauce hotter. One is t poke small holes in the peppers befor  you put them in the bottles and the other is to pinch the tops off of about half of the peppers.  Both ways accomplish the same thing.  The vinegar will be allowed to flow in and out of the peppers gaining the heat from the membranes and seed inside.
Hot Peppers packed in the bottles, waiting for the vinegar to be added.


The finished product...ready for bottle caps (all photos are taken with myiPhone)
Until next time...John

Autumn Saturdays

We woke this morning and it was gray outside that was the bad news...the good news is that it is Saturday.  Dre' had to run to the school to get the concession stand ready for this afternoon's basketball game and I did a little work in our garden.  

Peppers ready for harvesting.
By the end of the day they will be old fashioned southern pepper sauce.
I folded back the cover to my green houses so that when the the rain comes in this evening it will get a good soaking.  I fertilized it with "tea"...I will explain that at a later date but let''s just say it is organic.  I decided it was time to pick some of the small cayenne peppers we have to make some old fashioned pepper sauce. This is yet another "skill" I learned from my Granny and Pop.  I remember their small house always smelled like vinegar and a sundry of other aromas that came out of their small walk through kitchen.  They lived in a cottage that was connected to our house on Highway 51 in Madison. That was back when Madison had a population of less than 1,000 and when it was still a farming community based around dairy cattle, small truck farms and a rural life that is not visible there anymore.  Anyway, I digress.  

Today is a great Saturday.  Ole Miss is playing Georgia, MSU is playing Texas A&M, Alabama is playing LSU and USM is playing UAB.  We will be going to watch Belhaven University play football first and then later this evening we will stay for the soccer playoff game.  As long as the rain holds off we will be there.  I just don't feel like getting soaked this time of year.  It doesn't really matter, this is a great time of year.  

I would be remiss if I failed to mention all that is going on in the northeast.  There is a lot of hardship and suffering up there right now.  They will get through it but as we in the south know a hurricane is not something you bounce back from.  It is a long, long road to full recovery and with the type of devastation they have seen in New York and and in New Jersey it will be an arduous task recovering from it.  Recover they will and as the old saying goes that which does not kill you makes you stronger.  We all know that New Yorkers and their neighbors are built for endurance or they couldn't thrive there.  

On to a little lighter subject.  We have finished up with Halloween, arguably my least favorite holiday, and are moving into the Holiday Season.  This is the season that includes both Thanksgiving and Christmas.  I find my self wanting to  listen to music of the season but it is too early for Christmas music and I  will be darned if I can think of music for the fall...except for that old time favorite that all of us from my age group learned in school music. Yes, the number one fall hit "Over the River and Through the Woods to Grandmother's House We Go." I dare you to name another Thanksgiving song. Ok, I will search the online radio stations and see what they are playing and maybe, just maybe I can fulfill my seasonal music jones before time for us to start playing Christmas Carols.  

I have got to get myself ready for a day of sports so I better finish this up.