The “Push for Pennsic” SCA event this past weekend was fairly unremarkable… a couple of tournaments, a couple of authorizations, melee practice, oppressively
Because the jalapeno plants are producing like crazy, and because John and I both love poppers, sometimes we take 2 dozen (plus a few more, and maybe we also throw some banana peppers in the mix as well) jalapenos and just make a meal out of poppers.
We don’t bread them, or fry them, or do anything especially crazy with them. We slice them in half, and core them. Then we stuff them with a cheese mixture (4oz cream cheese mixed well with 4oz cheese of choice – we prefer blue cheese or smoked Gouda) and them throw them in a 400 degree oven for about 20 minutes.
We don’t do this all the time, because halving and coring jalapenos by hand takes a while.
No matter how careful I am when I am cutting and coring the jalapenos, and no matter how many times I wash my hands afterward, the juice from the peppers always leaves my palms burning and itching for at least a day afterward.