Last of the Summer Sandwich

We have a delicious summer sandwich--it may be the perfect one for me. Here's how it goes--

Fat banana peppers from the garden are sauteed in olive oil and just a smidge of butter.

Four eggs are whipped up with a little water and scrambled.

On whatever bread is around, we slather mayo on one side. When the eggs are ready, slices of cheddar are laid reverently atop and allowed to soften. The peppers go atop the cheese and slices of fresh tomato go on top of that.

Mayo side down on top.

Slice, if you like.

Juicy, messy, delicious.

We had what was probably the last one today, since we're not having a bang-up pepper season this year.

(The sandwich pictured above also has some avocado on it but otherwise very similar.)

Canning is Not for the Faint-of-Heart

The time for preservation has come, dear friends. It began with picking apples and processing them into juice, then setting them down as cider.

We'll bottle that this week.

Then the currants were picked and processed, then frozen. Now they are in the ale pail, on their way to this year's currant wine.

The apricots were picked and processed a while back and now they are simmering in a pan--with rather a lot of sugar and cinnamon--darkening into fruit butter.

The grapes are ripening and will become both wine and jelly.

The last of the raspberries are in a pie.

And last night we made blueberry preserves with local bloobs.

There's a colander full of Cortland apples on the table, pondering their destiny.

Pie? Jelly? Crisp?

They'll get processed tomorrow and bunged into the freezer. Then we shall see.

What are you eating, this first night of Lughnasadh?