I just love fall! The cotton is ready and the gins are running. Most of the cotton I see is loaded from top to bottom. It takes a long time to get a killing frost around here, so just about everyone defoliates to kill the leaves, then they can strip, and get it to the gin as early as possible. This is just one of the pretty fields south of Midland.
Last night was the last football game for us. We played our rival, Garden City (Glasscock County), and they beat us pretty badly. I left at the half because I couldn't stand it any more.
I had some tomatillas in the refrigerator, and a couple of long chilis that needed to be used, so I decided to make some "experimental" hotsauce. I cut the tomatillas in half, placed cut side down on a broiler pan, and roasted them. You can see they squished when I started to peel them, but I think it was necessary to take that peeling off. Their little peelings are tougher than tomato peelings.
I learned from the carne guisada experiment that chilis need to be peeled, because their skin is tough. This is a roasted and a peeled chili. Peel from the bottom up--it's a lot easier. I blended the chilis, tomatillos, about 5 cloves of garlic, onion, 3 jalapenos, and tomatoes, a tsp. of salt and cooked it just a little. Nice, but not hot enough for that kid of mine. If you want it hotter, add more jalapenos (or habaneros).
I just love fall! The cotton is ready and the gins are running. Most of the cotton I see is loaded from top to bottom. It takes a long time to get a killing frost around here, so just about everyone defoliates to kill the leaves, then they can strip, and get it to the gin as early as possible. This is just one of the pretty fields south of Midland.
Last night was the last football game for us. We played our rival, Garden City (Glasscock County), and they beat us pretty badly. I left at the half because I couldn't stand it any more.
I had some tomatillas in the refrigerator, and a couple of long chilis that needed to be used, so I decided to make some "experimental" hotsauce. I cut the tomatillas in half, placed cut side down on a broiler pan, and roasted them. You can see they squished when I started to peel them, but I think it was necessary to take that peeling off. Their little peelings are tougher than tomato peelings.
I learned from the carne guisada experiment that chilis need to be peeled, because their skin is tough. This is a roasted and a peeled chili. Peel from the bottom up--it's a lot easier. I blended the chilis, tomatillos, about 5 cloves of garlic, onion, 3 jalapenos, and tomatoes, a tsp. of salt and cooked it just a little. Nice, but not hot enough for that kid of mine. If you want it hotter, add more jalapenos (or habaneros).
That field of cotton is beautiful! And I'm not just saying that because I'm married to a farmer...
ReplyDeleteSorry the last game was bad...that's a rough way to end the season.
I'd like to get a hold of a bunch of peppers and roast them. Tried to grow banana peppers this year, but the hoppers ate most of the plants...I think we got 2 peppers. Maybe next summer!
The cotton field looked impressive.
ReplyDeleteThe pepper dish looked a little too hot for this Montana girl!
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Have a wonderful week!