Mom canned a lot of tomatoes, made tomato juice and then she made ketchup. Bubba reminded me of how much he likes homemade ketchup and that I haven’t made it in a long while. So, yesterday I made ketchup. The aroma of it cooking is unbelievable, very spicy and good.
I let it cook down until it was very thick, mainly because Bill likes it thick, not “runny” like Mom made it. If you don’t want it so thick, cook a shorter period of time and you will have a higher yield. Another good thing is that you know exactly what is in it, no preservatives!
If you like ketchup, you should really try the homemade kind! Add more sugar if you like it sweeter, more vinegar for a bite and then start in with the spices until it suits your taste. Add more red pepper flakes if you like some heat with it. Experiment!
Then later, when we moved to
So, if you’re not familiar with the types of mushrooms, only forage for them with someone that can identify them and whom you would entrust your life!
Here’s my way of sautéing them:
Here’s the secret why this is so very delicious: the peaches are combined with brown sugar and allowed to macerate over-night in the refrigerator. Oh, are they good the next day ~ very soft with an intense flavor. Then they turn into this magnificent “homey” dessert!
Having passed the grain stalls they came to the fritanguerías – the fried stalls – where sweaty, plump women dropped thick pieces of fish into enormous frying pans. Laid out on the wooden trays that served as counters, the fillets of fried fish immediately cooled to take on an almost mineral appearance while thick slices of fried plantain – patacones – were heaped around them.
Tomás González, In the Beginning was the Sea