Bri's Cauldron I

Being an Eastern style Pagan, I only use my cauldron for cooking... So um. The sections entitled "Bri's Cauldron" will be cooking stuff... Here's a few things for Thanksgiving:

The Fire God's Green Beans

fry 1/4 lb chopped bacon until crisp, remove from oil, saute 3 cans of drained french-style green beans in the bacon grease, add 3 tbs shiracha chili paste and 2 tbs minced fresh garlic, saute until the beans are well blended and hot, serve with a sprinkling of toasted sesame seeds


Bri's Blackeyed Peas

cube and fry 1 cup lean ham in a little bacon grease until browned, add 2 lbs of frozen or fresh blackeyed peas, saute for 5 minutes on medium heat, add 2 cups of beef stock and simmer on low for an hour, stirring occasionally. Serve with a little chili vinegar (recipe below)


Calcifer's Chili Vinegar
(Yes, I did just name a condiment after a fictional Fire Demon from Welsh literature...)

in a 8 oz bottle combine 3" (skinny) or 1" (thick) of lemon grass, 2 cloves of minced garlic, 2 pepper corns or 1/4 tsp green pepper (Sansho), a sprog of rosemary, 2 basil leaves, 20 or so each of Japones (aka Yatsufusa) peppers and d'Arbol peppers, add vinegar slowly so that it trickles down. when the bottle is full, put the lid on tightly and give it a thorough shaking and let rest until it's time to use it. The loger it sits, the better it gets. good on greens, beans, salads, seafood, fries, and roast pork. You can just top off the vinegar after each use for years of herbal vinegar awesomeness.

Last Year's Thanksgiving Dinner: Hot German Potato Salad, Tea Roll, The Fire God's Green Beans, and Roast' Turkey.