It still is, isn't it? And that would explain why I'm both late coming back to the blog and the fridge is filled up with all kinds of late-summer goodness.
The weather took a turn yesterday, and there's a chill in the air suddenly. It feels like back-to-school weather, and I should be sitting in meetings all week. But I'm not. I'm on sabbatical, messing up my kitchen and playing with green chile and peaches and corn and all sorts of goodness.
Yesterday, Jonathan roasted our annual case of Hatch green chile that made its way all the way from New Mexico, and we froze two gallons after we ate heartily of meatballs in green chile sauce (my compromise since I couldn't have the precious green chile cheeseburgers). Today, I made peach-green chile chutney to freeze, as well.
Beyond cooking, my sabbatical goals include lots of reading and writing. So, after I get the kitchen tidied, expect to see me back here more regularly.
Peach and Green Chile Chutney
1/2 onion, sautéed
3 c. roasted, peeled, and diced green chile
3-4 c. peaches, peeled and diced
1/2 c. dried cranberries
3/4 c. cider vinegar
3/4 c. sugar
2 tsp. salt
1 tsp. chili powder
1/4-1/2 tsp. cayenne
Combine everything and simmer until slightly thickened. I'll freeze mine in 1/2 pint jam jars. (What I don't eat for dinner over chicken breasts tonight, that is.)
