It's later than normal for me, I know. The title of this post refers to last night. Just as I was getting ready to cook up some dinner (really simple - fried clams [from a box], some tater tots and creamed spinach) our power went off. And stayed off.
We were in the midst of the remnants of Hurricane Ida and boy did we get a ton of rain. At one point our rain gauge was only showing a quarter of an inch. About half an hour later it was at 2"! And on and on. Our back yard was like a lake...or rather several lakes and ponds with rivers flowing between. Our gravel driveway now has a huge gully in it that I will have to be very careful to avoid when I back up.
Overall we ended up with about 5" of rain. A town not that far away and near my office got 10"!! There were many, many tornadoes around us, but thankfully not right over us. Our power was off for 3+ hours and then again was off in the middle of the night. When I got up, my alarm clock said 5:30, but it was actually after 7 a.m. (I thought it was unusually light for 5:30 - LOL). My office is without power and they don't expect that back on till around 11 this evening. It's a mess.
But...we are safe.
So, dinner last night was not much. LOL I had some cheese with crackers. Fletch had a few cold leftovers from the frig. I did have wine. I was bored...it was dark and stormy and no lights, so no reading, no knitting or stitching. Even our house phone was out. I ended up talking with my little brother in CO (cell phone).
The power came back on in a vague way around 9:00. Only the LED lights in the kitchen came on and they were dim. Finally later full power was restored (only to go out again while I slept).
Dinner tonight should be better. I thawed out some home-made sauce with hot and sweet sausage in it and will roast a giant spaghetti squash from our neighbor. I'm hoping/planning to get to making the candied jalapenos today...if work is quiet...so I thought I would share my recipe for that with you all.
- 1 lb of jalapeno peppers
- 2/3 C apple cider vinegar
- 2 C sugar
- Juice of 2 limes
- 1 head of garlic
Core the peppers (wear gloves) and slice into 1/4" rounds
Peel the garlic
Heat the vinegar, sugar and lime juice. Bring to a boil and then simmer for 20 minutes
Add the cut up peppers and garlic cloves.
Bring back to a boil for 5 minutes.
Put peppers and garlic in jars. Cool syrup another 5 minutes and then pour over the peppers.
Process in a water bath for 10 minutes.
These are delicious! They have a little heat, but toned down a bit with all the sugar. Great on salads or just snacking on out of the jar! The 4 dozen jalapenos I picked weighed in at just about 2 pounds, so I will be doubling this recipe.
Hope everyone who was in Ida's path is safe. We are almost at the (long) weekend and that makes me happy!!