It's a Good Day for a Hot Sandwich

Temperatures are still in the upper 80's but I've been jonesin' for a hot sandwich. Not being a meat eater I am usually limited to some sort of grilled veggie sandwich or grilled cheese. Those are great but I wanted something different and unlike what I'm stuck ordering when I go out for sandwiches.

It just so happened that I picked up a wonderful Hot Green Tomato Relish by Slice of Georgia last week. They had a booth set up in the Artists Market at Atlantic Station where they were offering samples and selling jars of jellies, jams, salsas, pie fillings, pickles and relishes. I picked up jars of the Hot Green Tomato Relish, the Green Tomato Relish (mild) and a jar of Peach Salsa.

The Hot Green Tomato Relish is really unlike anything I've tried on the market. I thought the milder version tasted almost like a Chow-Chow. It's packed with flavor and I can't wait to try it on other foods. When I tried the hot relish on a chip at their booth it started off a bit sweet and flavorful but the heat really sneaks up on you at the end. I used about 2 tablespoons on my sandwich and it wasn't too spicy at all. This really goes well on a sandwich and I didn't get that spice shock when I tasted it alone.

Tofurkey and Tomato Relish Sandwich

• Hoagie Roll, cut in half and pick some of the bread from the center
• 2 slices of smoked provolone cheese
• 1/2 tsp Red Wine Vinegar
• 1 tsp Olive Oil
• Slice of Georgia Hot Green Tomato Relish
• 5-10 Smoked Tofurkey slices

Cut the roll in half and pick some of the bread from the center to give you more room for filling. I mixed up a little Cabernet Sauvinon vinegar that I had on hand with olive oil and drizzled it over the insides of the bread. Add your sliced cheese, the your relish and put the Tofurkey on last. 

Close your sandwich and wrap it in foil. Put it on middle rack and heat at 350 degrees for about 15-20 minutes.

Here's the link for Slice of Georgia and a listing of upcoming festival and event appearances. They also have a Pdf catalog here. I'm hoping to catch them at another festival to pick up some of their vidalia onion products and dips for use around the holidays. I thought it would be a nice treat to serve out of town folks and I may even do a goodie bag for some hostess gifts for holiday parties. 

Pumpkin Butter Recipe

Even though it's still in the 90's in Atlanta, I'm so excited about fall. This summer has been brutal and it's the first year I've really tried to limit my sun exposure. I'm looking forward to cooler weather where I can cover up and the skinny chicks near me will have to cover up too.

I found some Peach Butter and Pumpkin Butter at my local farmer's market. While I was in there I Googled some recipes and grabbed the ingredients to make my own pumpkin butter. There are several markets around that sell local produce but there is one that's probably the size of a Super Wal-Mart with nothing but food. It's a great place to buy produce, cheeses, and there's an enormous meat counter if you're into that kind of thing. I found canned organic there as well as some of the bulk spices I'd need for the recipe. I'll just hang onto the jar of pumpkin butter I picked up for when I run out of the homemade goodness.

If you have a farmer's market or any market that sells bulk, you should take a few extra minutes to peruse the spice aisle. I've found spices for a fraction of the cost of the grocery stores. You can see some of the prices in my picture below. Granted, I don't know what I'll do with a half pound of ground cloves. For $2, I can think of something.

Yesterday I attempted my first batch of homemade pumpkin butter. I can tell this is something I'll make again this fall. By last night I had already gifted two jars of it. I used my big Williams-Sonoma Spoonula for this job and it worked perfectly. By using the spoonula and the slow cooker, it was a fairly small kitchen production. I love one pot masterpieces! I also recipes for stove top that takes about 30-45 minutes. I may try that next time. I'm also going to try making a similar version with orange zest. I'll let you know.

Pumpkin Butter

• 3 Cans of Pumpkin Puree...not Pumpkin Pie filling. The filling already has spices and other stuff added. I used organic.
• 1 cup of brown sugar, firmly packed. (Option: Use 1/2 cup of maple syrup and a 1/2 cup of brown sugar.)
• 2 teaspoons of ground cinnamon
• 1/2 teaspoon of freshly grated nutmeg. 
• 1/2 teaspoon of vanilla extract
• A big pinch of salt
• A big pinch or 1/8 teaspoon of ground ginger
• A big pinch or 1/8 teaspoon of allspice

Stir all of the ingredients into a slow cooker set on low heat. Because you are cooking it down you'll abandon the rule of leaving the lid alone. Stir at least once every 30 minutes to an hour the first 4 hours. The last 2 hours, leave the lid 1/4 to 1/2 off and stir every 20 minutes or so. It's important to keep the sides scraped down to prevent burning. By stirring so often you'll keep it reducing instead of allowing the top to dry and it to stay too wet underneath. Total cook time in slow cooker: 6 hours. 

I found these cute Ball jars in Target. It filled all 4 and I had enough left over to fill a small Rubbermaid container. I like the jars for sharing. I may transfer one to another Rubbermaid for freezing. I'll hang onto the jars for when I try to learn to can.

The Kickball Experiment

I haven't played kickball since I was about ten years old. We had a huge backyard and the kids from next door would come over and we'd play some serious kickball. I was never an athletic child. It's possible I may be the clumsiest human on earth. So why do I look back on this sport with such fond memories?


My friend Julie posted something on Facebook about an adult kickball league playing in Piedmont Park this fall. I can't explain the excitement I felt. I signed up immediately. We'll play in Piedmont Park and then meet for adult beverages and conversation at a nearby restaurant.

It turns out there are all sorts of teams and they let you know which ones are more sporty or competitive and which ones are more social and good times. I picked a social team.

I'm really excited to do something this fall with new people and do it at one of my favorite parks. Part of the registration money goes back to the park so that's even better.

If you'd like to try your kickball skills there's a website for the World Adult Kickball Association. You can see if there's a league near you. I'm looking forward to channeling my inner child. Tell me this doesn't look fun!



I know they're coming up with theme nights and I can't want to see what everyone wears. I'll post more pictures of my own once the season starts.

Peach Butter and Pumpkin Butter!

I found some Peach Butter in the Dekalb Farmer's Market yesterday. It's by Braswell's and made nearby in Statesboro, Ga. This stuff is amazing. It also comes in a cute little jar that I plan to re-use.

I try to save glass jars when I can and use them instead of my plastic storage containers when sending leftovers home with friends. This little glass will make a nice addition to my already cluttered glassware cabinet.

This morning I made my Oatmeal and instead of adding cinnamon and bananas I added a big tablespoon of peach butter. It was so good I'm rethinking my plans for dinner and trying to think of ways to add more of this deliciousness into my day.

If you'd like to order the Peach Butter, Braswell's has an online store full of goodies. Here is the PEACH BUTTER link. Georgia is the Peach State so you know the Peach Butter will be amazing.

I think I'll make some tea and add a teaspoon of the peach butter to sweeten it up. Don't fret, peach butter isn't actually butter, it's pureed peaches cooked down with sugar and seasoning until the flavor is concentrated. This is so smooth I think it will mix nicely.

Besides, playing tea mixologist for the rest of the day will give me something to do while I try my hand at making Pumpkin Butter in my crockpot. (I hear it is also good in coffee and just like having your own Starbucks in your kitchen.)

The house is starting to smell pumpkiny good. It takes several hours. I'll keep you posted and if it works out I'll post the recipe. My kitchen is too small and my patience too short to attempt using fresh pumpkins. I grabbed three cans of organic pumpkin puree while I was in the farmer's market and I'm using it instead. I'm all about the short cut.

Soup Nazi Time

There are a few things I cook really well. Considering a few years ago I used my oven to store gift wrap and bows, saying that is a huge accomplishment. Soup has become one of my specialty items and I have so much fun creating new ones. This summer I was on a bit of a squash kick. I made about five different kinds of squash soups and even tried a gazpacho. Now that summer is winding down I'm making some vegetable soup with some finds from the farmer's market. Today I used some silver queen corn, tomatoes, green beans and some shelled beans the market was offering. I tossed in a few things from the fridge and voila...SOUP!

   
It's still in the upper 80's during the day, but the evenings are cooling off nicely. The cooler it gets the more soup I make.

What do I do with it all?

My husband is an anti-vegetable kind of guy. He'll eat potatoes...maybe a green bean or two every few months and he'll have a standard side salad. My friends seem to benefit the most from my soup making. I love sharing it.

I would love to learn how to can and preserve the soup for the pantry so I can save more of it from myself. I'd love to try my hand and making pickles and pickling various vegetables that are suddenly more popular when pickled (okra and asparagus come to mind). It would be great to eat those summer farmer's market vegetables year round. It would also make it easier to justify buying a bigger haul from the local stands.

Sadly, I'm discovering that canning is a dying art form. When society started eating crap and stopped growing food, no one bothered to learn how to can. I remember my neighbors and some of my older aunts canning a few times a year. These canned goods practically turned into currency later on. I remember my father doing favors for the elderly neighbor to score some of her canned cherry peppers.

There is a ton of information on canning online. It just isn't the same. I wish I lived closer to my aunts and some of my older cousins who still can from time to time. I want to be able to learn a skill from an older person and then teach it to someone else.

There's so much more to canning than what can be pulled from YouTube or local farmer co-op websites. There's a lot of skill involved. Canning isn't just something you can try doing. It really takes an investment of time and money in addition to the fact you can actually kill people (or make them VERY sick) if you don't do it right. The goods aren't very expensive but there are some specialty items that are essential that probably can't be used for much else. The technique is the tricky part. You have to follow very specific instructions based on the acid content of what your preserving. Some things require being boiled in a water bath and other items require a pressure cooker. I know what you're thinking! Who the heck uses a pressure cooker in midtown Atlanta? I've been around few pressure cookers in my life. My mother would chase me out of the kitchen when she was using it in case it exploded. So now I am pondering buying one (who the heck knows where to find one around here) and jumping into this canning project. I'll keep you posted.