Last week we talked about pickling but never talked about the base and most important ingredient, which is vinegar.

 I wrote an intro I'm gonna put in here when I get to the computer to upload it because I'm literally a dog pile row now. It'll be the picture that I post for social media. I've been putting pickled in food since Hannie showed me the recipe at Mercato. This week after we ate so much at Thanksgiving were talking about pickled peppers.   My usual quick google search tells me that pickled peppers originated in Aztec time frame. Back then they were called curtido. It's a type of lightly fermented cabbage relish from Central America, that was adapted into pickling different local peppers. During the Spanish conquest this technique was taken back to Europe and was adopted by Italy which is where pepperoncini and the American pickles and peppers.   I first learned how to make pickles from my grandpa and aunt. Grandpa would make what’s known as refrigerator pickles that aren't canned, and my aunt would make sweet pickles that are canned. Canned pickles have a longer shelf life but grandpa's pickles never lasted long enough to be canned. The pickled peppers didn't come in until I was at Mercato. My first week was basically a trial run where I had to make pickled peppers the first time. The recipe was simple but tedious. I had to thinly slice like six pounds of mini sweet peppers. Turns out they used the peppers in like 2 or 3 different dishes. So I found the mandolin and got to work. It turns out I set a new record that day; it was broken a year later.   You don't have to make pickles at home because there are so many different varieties in the supermarket already. They've been canned and have a pretty long shelf life if you don't refrigerate them. The temperature in the fridge makes canned pickles turn soggy quickly. If you decide to make pickles at home, these are the ones you refrigerate.  The benefits of pickles go further than just their taste. They help with your digestion, blood sugar, replenishing vitamins minerals and antioxidants, and can help muscle cramps. I believe some of those benefits are from the pickle liquid as well so I'll have to do more research and get back to you when I get a chance.   Until then let me tell yall the easiest way to pickle peppers, cucumbers, or whatever you'd like. The sweet version  is to add equal parts sugar and your vinegar of choice. I say that because there's so many types of vinegar it's going to have to be a blog all it's own. I think that'll be next week maybe with a quick salad dressing recipe. Anyways once the sugar dissolves and your peppers are cut add the pickling liquid to the peppers, let them cool and refrigerate. A simple dill pickle recipe is a few tablespoons of sugar and salt, equal parts water and vinegar and a pinch of red pepper flakes, garlic, and a big handful of dill. Boil and add cut cucumbers.   As always if you have any questions, comments, or concerns please reach out to me commenting below or emailing me... Be Blessed!!!  

  I went on vacation, so I'm like 2 weeks late on this post. I needed to unplug. Running at mock 10 all the time puts Alex and our relationship on the back burner a lot. This week's blog is going to be Thanksgiving tips and tricks as well as a highlight of our trip.   Our vacation this year we went to Washington DC again. It holds a very special place in our hearts. We spend as much time in the nation's capital as we can and want to move there when the time is right.   This vacation started with the longest nap either of us have had in I can't even tell you how long. We had plenty of time to explore with Alex's service dogs. She found a park a block away from the hotel and was instantly in love. Since we haven't had the opportunity to have kids, she's been our little baby and been a godsend for Alex. She not only is his indicator of seizures; she is his pillow and student. He has taught her both verbal and nonverbal commands, so when we're in a crowd she's always on point.   My favorite part of our time in DC was the Smithsonian’s Air and Space Museum. Now it's under construction but it was still mostly open. Now we took the roundabout way of getting there by getting off the metro in the wrong spot, but it was magnificent. We saw the inside of cockpits and Mars rovers. It made my inner nerd happy. We stopped to get me a snow globe of a space shuttle and a Boba tea and went onto the train. I can't wait to go back when it's completely open.  I had a few friends this year ask me about turkeys this year so here's how I make mine. Obviously let it thaw. Take that joker out and set it in the fridge like a week before or if you’re like me and forgot. Take it out now night before and set it on the counter with about a half pound of butter. If you forget that take it out in the morning and run under cool water. To the butter you're going to add about a fourth cup of poultry seasoning 2 tablespoons each of onion and garlic powder and stir until combined and there's no butter without seasoning in it. Then rub the butter under the skin of the turkey. Cut up enough onion carrot and celery and put them in your pan as a bed to set your turkey on. Put your oven at 350 for well that depends on how big your turkey is. Generally, they cook about 20 minutes a pound. If you like stuffing, make it before you put the turkey in. We like dressing in my house. Difference is dressing is cooked outside of the turkey.

Alex wanted to help take care of some of the weeknight meals week, so I've been living my best Korean life all week.These days off have left me in a vegetative state. The only thing I did was help. Alex cut up ingredients for dinner because this holiday weekend at work has me scrambling.From my understanding of all the dinners, Alex has made me. Korean food is more spicy and sweet mix. This is where I normally get on google and do research, but again, i'm at work.  Depending on when I get to type, this out is whether I'd do it or not.I'm so grateful for that amazing man, he is out of his mind in pain and always so calm and thoughtful. For an example, I stayed late at work last night, so he made me work lunch out of what was supposed to be dinner.We made sesame beef, sweet and sticky chicken, and spicy and sweet pork stir fry. I was the sous chef and did all the chopping, because he'd have cut himself. As in true Alex fashion, he wouldn't let me near the sauce. He says his grandmother would roll over in her grave, so I cannot know the Asian secrets. She said something about needing to have one thing he knew that I didn't.So when we went to a Japanese restaurant yesterday, I asked him questions about the food culture to be able to depict it properly to you guys. Korean food is rice vegetable and fish based cuisine. They use spices and peppers to even the flavors out in the dishes served. Korean people are all about hospitality and honor. Alex says that if you go to Korea and you are offered food or drinks by a host ALWAYS TAKE IT GRACIOUSLY. If you don't it’s blatantly disrespectful.  

So, I did the scary thing last week and if you ask Alex, it was an Oscar-winning performance. If you look closely at the website, you can see what’s changing, but because I have got to spill the beans, I’ll tell you. I made my first cooking video this week. It was awkward and I think it’s going to need mounds of editing before I can let anyone else see it.

French dip sandwich is what I have been craving this week as I drag myself through the end of an 11-day work week, so I haven’t had time to cook. This week while I’m off I’ll be cooking but swinging from morning to night has left me drained as a human so well see.

   While I was off this week my husband asked if I'd make some tacos, but we made crunchwraps like you buy at taco bell. Let's talk about it.

   Well, if you've been following my stress level the last few weeks it's been up from its normal 12 to an easy 25, so I got my butt in the kitchen. Now my crazy schedule only allows for maybe 2 to 3 meals a week for home cooked meals, but I try to go all out when I do cook. We love Asian food and I’ve been trying to eat healthier. So, if Mongolian Beef and beef and broccoli had a baby, that's what I made today for lunch and let's talk about it.

Yall it's been a crazy few weeks, so much so that I haven't been cooking like at all. Until yesterday I don't think I had seen my parents except in passing for at least a week. I have been working 6 days a week for the last few weeks and probably will be for at least the next for the next month. I think this week I'm just going to share what’s happening in my life so y'all don't think I abandoned my blog, and the cake my amazing husband made for me.

There's nothing like a stomachache and blog deadline to get the brain going. Welcome to the ramble! Just kidding I'm going to tell yall about these amazing cabbage rolls I made this week and hope it lulls me to sleep for another hour or two before my latest doctors’ appointments and work.

I'm going to start this whole blog off with I'm not a baker, so you know this is a brag on my husband for letting me help him. I’m writing while he's getting some doctors’ appointments done.

I had a whole informative blog written and ready to post and then well life happened, and I thought it was boring, so it’ll stay a draft until I feel like I’m ready or I lose an entire week again. Sorry I’m so late with this week. My days all run together because my schedule has no more pattern anymore.  Well, here’s the ranting of a sick chef that is used to just powering through.