Tuesday, September 20, 2011

Born To Be Mild

Born To Be Mild
6" x 6" Oil
$100.00 + $10. s/h

This is a previous piece, but it seemed appropriate to rotate it through again at this time.

I've had several questions about what to do with Hatch chiles.  Saturday evening we had them for appetizers:  sliced peppers and brie on crackers.  Last night we had them for dinner:  chile (pepper) cheeseburgers.  These were absolutely delicious!  Peel off the skins, slice, remove the seeds, lay onto the burger after flipping.  Swiss cheese is recommended!  I'll probably have enough menu ideas after a half bushel that I could write and illustrate a cookbook!  In the meantime, I've frozen them, 6 to a quart size freezer bag, and will use them all winter!

7 comments:

AutumnLeaves said...

I just love the title! And you've effectively made my mouth water with this post!

martinealison said...

Je veux bien goûter, maintenant que j'ai admiré!!
Les poivrons confits... Je viens d'en cuisiner!
Belle peinture.
Gros bisous

Claire Beadon Carnell said...

Beautiful reds in this, Pam - and I have to say that I LOVE the title!

Douglas Clark said...

I really like how the background colors relate to the pepper.

Nancy B. Hartley said...

Pam, love the hatch Chile's both your wonderful paintings, and the taste! Your writing is also so wonderful! I love it all!

Pam Holnback said...

Thank you Sherry. I, too like the title!

Martine, Merci beaucoup!

Claire, Thanks so much. I googled "songs with wild in the title" to come up w. this! Maybe I have too much time on my hands!

Thank you Douglas. Red and green go so well together that the background works.

Nancy. Thank you so much!

Shirley Fachilla said...

Okay, you say it's a mild chile but it looks very hot to me... in a very good way.
Your reds are popping!