Real Food: Pickled Peppers
No-excuse method for preserving fresh jalapeño and bell peppers..
Recipe adapted from Michael Symon’s Live to Cook..
1 pound fresh peppers
2 1/2 cups filtered water
2 1/2 cups vinegar
3 tablespoons coarse sea salt
2 bay leaves
2 tablespoons whole coriander seeds
3 cloves garlic, peeled
2 tablespoons black peppercorns
Place 1 lb of cut peppers into a sterile, quart-sized canning jar.
Boil the remaining ingredients together for 5-10 minutes, then let cool another 5 minutes.
Pour the brine into the jar. If necessary, weigh the peppers down to keep them submerged.
Allow to cool on the counter overnight before transferring to the refrigerator for up to several months.
BPA Found To Leach From Polycarbonate Drinking Bottles Into Humans
ScienceDaily (May 22, 2009) — A new study from Harvard School of Public Health (HSPH) researchers found that participants who drank for a week from polycarbonate bottles — the popular, hard-plastic drinking bottles and baby bottles — showed a two-thirds increase in their urine of the chemical bisphenol A (BPA). Exposure to BPA, used in the manufacture of polycarbonate and other plastics, has been shown to interfere with reproductive development in animals and has been linked with cardiovascular disease and diabetes in humans.
BPA is also found in dentistry composites and sealants and in the lining of aluminum food and beverage cans.
Real Food: Bacon & Eggs with Toast
Here’s a tasty variation of the classic shirred eggs.. local, pastured bacon, farm fresh eggs, raw milk cheddar cheese, tomato and jalapeño baked in an organic oat bread cup..
Grease ramekins (or a large muffin tin) with butter. Press a slice of bread into and up the sides of the well. Bake in a 400 degree oven until lightly toasted, then set aside.
Meanwhile, fry bacon seasoned with smoked pepper until just under done but still pliable. Allow to cool enough to handle.
Form the bacon into a ring, encircling the inside of the toast near the top.
Put a little shredded cheese into the bottom of the cup, then crack 2 large eggs over the cheese.
Garnish with a split cherry tomato and some chopped, pickled jalapeño and bake in the oven until the eggs are set to the consistency that you like. Remove from the oven and allow to cool for 1-2 minutes before transferring to a plate.
