I like Coriander to use with my lamb and goat meat dishes, I do buy premade curries that have this spice in them as well. I decided to share one of my favorite homemade sauces as this months share, this sauce can be used in stews with the lamb or kid meat itself, it can be served on the side, it can be mixed with yogurt or cream cheese and made into a pasta sauce to go with pasta that has lamb or kid cut up into it etc.

• 16 cups of plum tomatoes
• 3 cups of diced peppers
• 3 cups of diced onions
• 3 cloves of garlic
• 1 cup of fancy molasses
• 3/4 cup of malt vinager
• 1/2 cup of Worcestershire sauce
• 2 tbsp of Chili powder
• 2 tbsp of Coriander powder
• 2 tsp of fresh ground black pepper

Take the first four and put in a large steel pot and bring to a boil, then cool just enough to handle, you can either Mash it very well for a chunky style sauce, or you can blend it with a hand stick or you can move it over in batches to a blender. Once the sauce is smooth or chunky, your choice, add the rest of the list and stirring frequently bring to a full rolling boil, cook over  med-high heat until reduced by half, typically takes at least an hour or more, then jar hot sauce into hot clean jars and process in water bath for 20 min, will easily keep a year in a cool dry dark place.

So first let me hang my head that I didn’t get this post up on time last month, I had in fact wrote it early and saved it in draft, all I had to do was post it, and then I got sick and busy and forgot, and our posting week came an went, and I didn’t want to admit that I had missed it again.. but having had this sitting in my draft box ever since, I decided to just beg forgiveness and add it to this months write up.

Spice Rack-Dill

ah, compared to last month challange where I had no idea what to do with it, Dill on the other hand is my friend, I use it all year long and grow many different kinds, it is a herb from my childhood, used by my mother and grandmother in home canning for as long as I can remember.

I put on my thinking cap and tried to figure out how I used dill the most, and I am tied between my favorite two things, one being my standard salad dressing for colslaw, which is mayo, dill and tiny bit of sugar, this dressing gets eaten at my house year round, it goes on veggie salads, colslaws salads, add a little vinager and it gets drizzled on greens, its just yummy.

The tie goes to my carrot and dill soup, its so plain and basic, but o so good, one onion diced and cooked till clear, chicken or veggie broth, a couple carrots peel, and diced, cooked till tender, blend till smooth, and then a dab of butter and lots and lots of dried dill mixed in.. Its one of my favorite lunch soups that I make just enough for me to eat and be done. Sometimes I add in a potato or left over sqaush or turnip to the soup, as well as the carrots, its all good.

Mango, mixed with a bit of honey/mayo or heavy cream with lots of dill mixed in, and that’s all there is to it girls.. Its different but its good.