This evening, since it’s turned off a bit cooler, I decided to fire up the oven, roast some peanuts, and make some homemade peanut butter. I’d purchased a 4 lb bag of raw, shelled and skinned peanuts at the Asian market several weeks earlier ($7.00) and found the directions for making peanut butter online.
If I’d known it was this easy I would have started making our PB a long time ago. I guess the main problem is in finding the peanuts at a reasonable price. Now Mike just needs to make a couple of loaves of bread so we have something to eat this on!
Saturday morning Mike drove around and collected 30 large bags of grass clippings for our vegetable garden. We mulched all the beds about 2″ deep and the aisles 4″ deep. Then it rained that evening (they postponed the fireworks show until Sunday) and the temperature dropped 15 degrees, so our garden is pretty happy right now.
I made some salsa with the yellow tomatoes for a (soggy) 4th of July barbeque. It was consumed with great gusto, accompanied by tortilla chips, Negro Modelo, Shiner Bock, baked beans, and kebabs.
- 4 cups diced ripe and juicy yellow tomatoes
- 2 Serrano peppers, minced
- 1/2 cup diced onion
- 1/2 cup diced jicama
- 1 tablespoon minced oregano
- 1 tablespoon lime juice
- 2 tsp each honey and chipotle sauce
- 1 tsp each fresh ground cumin and coriander seed
- 1/2 tsp salt