Bowling, Sausage and Pickles,

As I mentioned, we went bowling Wednesday and then again on Thursday. I didn't bowl very well on Wednesday but was better today. Next Monday is our last league bowl for the Winter Seniors. May 1 will be our banquet and we will be bowling for fun rather than for competition, not that anyone really takes the competition part seriously. Our summer league then starts on May 17. The mail finally delivered the coupon books which contain coupons for our bowling alley. We can't use them for league play but we can for non league days. However, these coupon books are such a waste of money. Most of the people in this building, at least, throw them away without even looking at them. I cannot imagine the wastage all over town and elsewhere.

How genuinely Mexican this recipe is, I don't know. I do know that I made them on Wednesday night

and found them delicious. I even gave a glass jar full to the guys who own the bowling alley. I had a plateful with my lunch on Thursday and really enjoyed them. I thought I had posted the recipe before, but if I did, I can't find it. One of the owners at the alley gave me a couple of Lanjaeger sausages, at least I think that's what they are. We ate one each. Always wanted to try them, but if I had known they were 200 calories a piece, I would have left it severely alone. I have seen them for sale in the deli and also seen people buy them and wondered what they were like. I could probably have asked to try one, but now I know anyway. Matt won't try the pickled vegetables by the way, he isn't a lover of pickles. The only problem I have, eating them, the carrots are a tad crisp which, with my lack of teeth, makes it difficult for me to eat.

Mexican Pickled Vegetables

These spicy pickled vegetables are like a Mexican version of Italian giardiniera and are delicious with tacos and as a condiment for any sandwich or burger. The recipe makes a large batch but it keeps well

in the refrigerator. Packed into glass jars, it makes a nice gift

1 Tbs black peppercorns
2 tsp allspice berries
2 tsp coriander seeds
1 tsp whole cloves
1 cup extra-virgin olive oil
1 medium onion, thinly sliced
10 cloves garlic, peeled
1 large head cauliflower, broken into small florets
1 lb pearl onions, fresh (peeled; see Tip) or frozen (thawed)
3 medium carrots, cut into 1/4-inch rounds
1 large red, yellow or orange bell pepper, cut lengthwise into 1/4-inch slices
1 small habanero, or 2 small jalapeño peppers, stemmed and thinly sliced
2 1/2 cups distilled white vinegar
6 bay leaves
2 Tbs dried oregano
1 Tbs salt
1 tsp cumin seeds

1. Place peppercorns, allspice berries, coriander seeds and cloves on an 8-inch-square double layer of cheesecloth. Bring up the sides, making a bundle that encloses the spices, and tie at the top with kitchen string (or put the spices in a stainless-steel tea ball).

2. Heat oil in a Dutch oven over medium heat Add sliced onion and garlic cloves and cook, stirring, until soft, about 5 minutes. Add cauliflower, pearl onions, carrots, bell pepper and habanero (or jalapeños). Cook, stirring occasionally, until the vegetables are tender-crisp, 7 to 9 minutes. Stir in vinegar, bay leaves, oregano, salt, cumin seeds and the spice bundle and cook 2 minutes more.

3. Let cool for 15 minutes before transferring everything to a large nonreactive bowl (see Tip). Refrigerate, stirring occasionally, until cool, about 2 hours. Serve using a slotted spoon to leave behind excess oil.

Yield: 8 cups

Tips
If using fresh pearl onions, bring a large pot of water to a boil. Add onions and cook 1 minute to loosen the skins. Drain. When cool enough to handle, trim both ends, leaving enough of the root end to keep the onions whole while cooking. Peel off the skins. A nonreactive bowl or pan—stainless-steel, enamel-coated or glass—is necessary when cooking with acidic foods, such as vinegar, to prevent the food from reacting with it.

Author: Elvia
Source: WebMD Recipe from EatingWell.com

Have a great day