Well I was up early so went ahead and opened my SS gifts. WOW thank you Plumbnelly! I got the most beautiful hand painted gourd, a snowman spoon ornament, a Christmas Tree cone, a magazine, and a bag of peach marbles. Here is the photo of my stuff below. As you can see in the background, my newest cat just had to get in the picture. I'm single and live alone with my 3 cats so couldn't include a photo of myself. I tried and tried to wrap their little paws around the camera to take my picture, but they just couldn't do it. LOL Thanks so much for all my beautiful things. I had a great time opening them all. Donna in Florida From Garden

Just when you thought you had seen it all (live lobsters in the last swap), leave it to jessy to send some jews half way across the country. Too funny! We'll never let you live this one down, Alison Alison, if you haven't already devoured those yummies, trust me, you're gonna love them. I couldn't even begin to tell you which is best. When I opened this thread, the first thing I saw was the batteries. I was scared for you, Alison! LOL Enjoy the package. Jessy, you done good...again! :)

We went grocery shopping today. I picked up a nice piece of fresh halibut at Costco and, while I missed following most of the MI party, it seems like you guys had this sauce on fish. So...one thing led to another.... Wow, this stuff is wonderful! I marinated the fish for 20 min. or so and broiled it. OK...the experiment: First, a disclaimer. No way is this USDA approved advice, it's the opinion of my own personal self, so take it for what it's worth (not a whole lot, hehe). Testing pH is not a part of Idaho's program, but I have corresponded with MFPs from NM and CA where it's common practice. I made Jessy's sauce as posted (well, I might have added an extra clove or two of garlic and I didn't have brown mustard so used dijon), then simmered part of it for 10 minutes and tested it. It tested at a bit below 3.5. The highest pH recommended for boiling water bath is 4.6, so it's plenty acidic. The addition of peaches won't lessen the acidity, but onions would, so I'm not sure I'd add very many. I have some nectarines ripening so on Sunday or Monday I'll make some of Maureen's sauce and keep track of proportions, cook it, blend it, then test and see what it does to the pH. I can see where it'll be really good with peaches. The flavor of the cooked sauce was mellower and verrrry good, and I'm sure the processing would take some of the chipotle's heat away. At least that's what happens with my salsa.

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