Thanks for the recipe. Sounds great! I’m going to modify it for freezer use - which is what I do with most of my jams and butters.
I got all the mowing done, yesterday. It was the perfect day for it. Rain possibly on Friday into Saturday here, and I’ve got plenty of other stuff to do. Broke all land-speed records and finished in an hour and forty-five, when it usually takes me a solid 2 hours to mow. ;)
This season, for sure, I realize that I’ll need more than ONE Jalapeno plant next year, based on our now-fondness for those Poppers. :)
Watch out for that dangerous mulch/potting soil! We’ve have piles of chips from trees we had taken down - they’re out in the field in an area where nothing is around. They can get a little “hot” when decomposing, but we’ve never had a fire.
Spontaneous combustion of mulch and potting soil starts fire, destroys Virginia barn
https://www.wric.com/news/northern-virginia/spontaneous-combustion-of-mulch-and-potting-soil-starts-fire-destroys-virginia-barn/
I never mentioned quantity. 1 Block cream cheese, 1 lb. Ground sausage original type recipe, 1 cup parmesan cheese.