Wednesday, June 19, 2013

Year two and a vacation

Well folks, Ryan and I celebrated two years of marriage last week! I can't believe how quickly this past year flew by. Wow. Here's to year three - woo! 

To celebrate, we ventured off to a small, old mining town called Julian here in California. They are famous for apple pie. And it definitely did not disappoint. We had this pie two days in a row it was so good. And they served it with cinnamon ice cream...oh my goodness, it does not get better than that!!

The town of Julian was booked, so we ended up staying nearby in Borrego Springs, in the desert. There were a ton of huge sculptures throughout which was awesome. 

Ryan chilling with the desert monster.

Checking out the old mine...

It was such a great trip all around. We went antiquing, wine tasting, shopping, fika-ing, and more! We drove back a different way so we could check out a few microbreweries Ryan and been wanting to see and they were awesome! We went to the Lost Abbey and Belching Beaver (what a name!) near Escondito. I'd definitely recommend them if you're in the area.

Along with Julian being one of the best little towns there are, they had tons of fresh produce for dirt cheap! I bought a bag of 30 avacados for $5. Five dollars people. That's a steal! We also bought a huge bag of serrano peppers for Ryan since he loves all things super duper spicy. Tonight I made them into pickled serrano peppers. Two jars I chopped and two I kept semi-whole. Hopefully they're tasty...I'll never know because they're too spicy for me!

Pickled Serrano Peppers

2 1/2 cups water
2 1/2 cups white vinegar
3 TBL kosher salt
3 TBL sugar
2 TBL whole corriander
Garlic clove for each jar
2 bay leaves
1 TBL mustard seed
pinch red pepper flakes
Serrano peppers, enough to fill 4 jars

Wash peppers well. Either pierce multiple times with a knife, or cut up peppers and place in jars. Boil all other ingredients in the vinegar/water combo. Remove from heat and pour into prepared jars. Let sit in fridge for one week before eating. 

Note: these are not shelf safe, keep in the refrigerator

That's all folks! Hope your week is going well. Tomorrow is Thursday...which means Friday is almost here! 

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