I hosted Thanksgiving this year for my family. Everyone who comes usually brings a dish which makes it easier on the hostess. When I host, I like to provide many of our traditional family dishes and one new dish to mix it up a bit. It is usually something that if it fails miserably it is no big deal - an extra. A few weeks ago I read an article about Tumeric and what a powerful antioxidant it is. It has been said that it
may help prevent and cure cancer as well as a multitude of other diseases. So I found a recipe, Pineapple Chutney, that had Tumeric in it and it sounded good. One of the ingredients is banana peppers. My husband was stopping at the store so I asked him to get me some. I have eaten banana peppers before and always thought that they were pretty tame for peppers. These were not. Unfortunately, I didn't find this out until I had already diced them by hand and put them in the pot. The first indication was that the tips of my fingers were tingling. Then they were burning.
Really burning. This went on
all day. Cooking Thanksgiving dinner with burning hands is miserable! I tried milk, sour cream, lotion, aloe vera, lidocaine, hand sanitizer, ice and Advil. The only thing that put a dent in the pain was Advil, which I took like clockwork because I knew the instant it was leaving my system! On a good note, the recipe was a total success. It wasn't even that spicy. I think the vinegar and the several hours of cooking really tamed it. The men particularly liked this. I will definitely make it again, only I will wear gloves the next time when dicing the pepper!
Pineapple ChutneyIngredients:2 cans (20 oz. each) pineapple tidbits, drained
4 cups diced onion
3 cups packed brown sugar
2 cups golden raisins or dried diced apples
2 cups vinegar
2 teaspoons salt
2 teaspoons mustard seed
2 teaspoons ground turmeric
4 teaspoons grated orange peel
2 teaspoons grated lemon peel
2 medium yellow banana peppers, seeded and chopped, optionalDirections:In a saucepan over medium heat, combine all ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 1 to 1 1/2 hours or until chutney reaches desired thickness. Refrigerate. Serve with meat or over cream cheese as an appetizer spread.Makes 6 cups
We were heartily sick of turkey, and I was tired of cooking so we ordered pizza. Of course we've done this in the past. You know, call Papa John's, get put on hold, finally get to order and feel like you have been totally abused financially because you have to make a decision on the spot for the recited specials. This time was different! For the first time I ordered online. I had this fear that my order would be lost in their system and we would get the pizzas three days later. I am happy to report that it seemed even faster for delivery than by calling. I was even able to pay the price plus tip online. I will never call again. What is even better is that there are online coupon codes that you can use when you order (look for the tab at the top after you initiate checkout to find the page to enter the code). Now that is new! Not only is it easier to order online, it is cheaper. You can also save what you ordered to quickly reorder the next time.
I hosted Thanksgiving this year for my family. Everyone who comes usually brings a dish which makes it easier on the hostess. When I host, I like to provide many of our traditional family dishes and one new dish to mix it up a bit. It is usually something that if it fails miserably it is no big deal - an extra. A few weeks ago I read an article about Tumeric and what a powerful antioxidant it is. It has been said that it may help prevent and cure cancer as well as a multitude of other diseases. So I found a recipe, Pineapple Chutney, that had Tumeric in it and it sounded good. One of the ingredients is banana peppers. My husband was stopping at the store so I asked him to get me some. I have eaten banana peppers before and always thought that they were pretty tame for peppers. These were not. Unfortunately, I didn't find this out until I had already diced them by hand and put them in the pot. The first indication was that the tips of my fingers were tingling. Then they were burning. Really burning. This went on all day. Cooking Thanksgiving dinner with burning hands is miserable! I tried milk, sour cream, lotion, aloe vera, lidocaine, hand sanitizer, ice and Advil. The only thing that put a dent in the pain was Advil, which I took like clockwork because I knew the instant it was leaving my system! On a good note, the recipe was a total success. It wasn't even that spicy. I think the vinegar and the several hours of cooking really tamed it. The men particularly liked this. I will definitely make it again, only I will wear gloves the next time when dicing the pepper!
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