Some times, you have to go back to the kitchen

Pork and Spicy Peach BBQ

Pork and Spicy Peach BBQ

I’ve had a lousy week.  Sunday night, I found out a long time family friend died of lung cancer.  She had a wonderful life just a not so happy ending.  I tried to find something poignant to put on the flowers I sent to my mom but came up with “some days just suck”.  At least my mom laughed: I know her friend would have had she received the flowers.  The day of the funeral I had to deal with my condo association and their inability to follow a procedure from point a to point b thus causing me to be inconvenienced.  My mom and her friend are both retired school teachers.  The one thing that entered my mind (because I couldn’t be 1/3 of the way across the country at the funeral like I wanted to be) was “Lack of planning on your part, doesn’t constitute an emergency on my part”.  The cliché of the poster pretty much sums up how I feel about my condo mis-management firm.  Always a fire drill.

So, on this miserable rainy fall Tuesday night, I cooked.  A fresh ham (not smoked … really you could substitute a pork roast) from the fantastic 8’Oclock Ranch and some homemade peach bbq sauce that I made this summer.  The following is the recipe I used for the zesty peach bbq sauce:

6 cups finely chopped pitted peeled peaches (about 3 lb or 9 medium)
1 cup finely chopped seeded red bell pepper (about 1 large)
1 cup finely chopped onion (about 1 large)
3 Tbsp finely chopped garlic (about 14 cloves)
1-1/4 cups honey
3/4 cup cider vinegar
2 tsp hot pepper flakes
2 tsp dry mustard

(It’s adapted from the ball canning book:  I skipped the salt and Worcester sauce).  And I somehow used the wrong kind of hot pepper flakes so mine as an extra layer of heat (suffice to say, cayenne pepper is a tad hotter than hot pepper flakes: oops).  This makes about 4 pints.

I preheated the oven to 380.  Dumped a pint of the sauce all over the roast and cooked until done (ok, so the cooking time depends ON the weight of the roast so that you have to look up. . . .).  I served it over rice.

Finally it’s fall . . . and I get to cook.  And enjoy the rewards of my hot summer nights in the kitchen

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