Hello my dear friends!! Oh have I missed you so. Sorry I haven't been blogging lately. I had a few tests this past week so I've been studying for those puppies. They went pretty well. I got a 90% in Statistics and an 80% in Chemistry. I will happily take both of those!! Also, I've been daydreaming a lot about Robert Pattinson of course.... BUT!!!!!! (yes, there's a but) there is this one boy who is absolutely adorable. He has Edward Cullen eyes and they just make me melt. I could stare at them all day. I sound like such a whiney girl talking about him, but I can't help it, damnit!
Besides that, I got a special delivery from my friend, Scott. He makes his own salsas and relishes by fermentation. They are living and vegan, so it's the best of both worlds. He lives in Pennsylvania and obviously, Pennsylvanians are really smart and can make GREAT food.
My sister and I really enjoyed these!! She eats the majority of the salsa in my house so the salsa vanished pretty quickly. She loved posing for pictures haha NOT. I always manage to get her when she's in her pj's with no makeup on, so that always cracks me up.
Scott sent us Mild Salsa and Hot Salsa. It was so cool because it bubbled when we opened the jar!! It was like a salsa volcano. The mild isn't very spicy so that's the one I liked more. My sister likes the hot one though.
But I'm more of a relish person myself, so I've been eating relish with everything. He sent the Garlic Dill Relish and the Horseradish Dill Relish. These are really good. In my house, we always have the regular kind with that Pelican on the jar, but Scott's is REAL relish. It tastes so different and it doesn't have that gel-like consistency of the regular kind. I ate mine on top of salads and on raw burgers.
So if you like salsa or relish, you should definitely give this a try. They are sold at some Whole Foods stores, but you can get them online at his website, too. I forgot to say that the fermentation process also makes the salsa and relish a lot healthier. Scott explains the science of it so much better than I ever could haha:
"Right now, we have 2 salsas (Hot and Mild) and 2 relishes (Horseradish Dill and Garlic Dill), all of which are preserved only through the ancient and natural art of lacto-fermentation. It’s a simple and live-giving process, where beneficial bacteria like Lactobacillus Acidophilus convert the starches and sugars of the raw vegetables into lactic acid (hence the term “lacto-fermentation”) and preserve the entire food, with its full compliment of enzymes, vitamins and minerals. We use no sugars or sugar substitutes in our products, and we use only a small amount of raw apple cider vinegar in our relishes (none in the salsas)."
So there you go. Enjoy my friends and Happy SATURDAY!! Stay warm and misbehave ;)