Very interesting…yeah I’m familiar with the tart/sour flavor. I’ll definitely have to try to remember that for next year.
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I have no idea the variety of tomatillos i have. I saw a packet of seeds, had some space and gave them a try
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Today’s project: a giant batch of beef and assorted bean chili to freeze meal sized batches for the fall season. There is approximately 2.5-3 gallons worth of the tasty stuff simmering away and I feel very accomplished. That should come out to 10-12 quarts, since I measure by the quart sized jars it will go in and I’m curious how close my estimate is - we shall see.
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I just scored these pears from my neighbors’ tree that’s laden with them. It always pays to ask! Now what to do with them…I see a tart in my future.
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I found a Greek place for dinner
The little thing that looks flaky is like a pie but with feta and spinach inside. It is flipping amazing
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I love spanakopita 
Good stuff.
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I asked the worker guy to recommend a side and that is what he said. It is so very good. I’m happy I found this place 
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That’s about the only restaurant I’ll miss in Flagstaff, our little Greek place.
If I was still doing sugar I’d be a baklava hound.
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Finally! Chili for dinner, all dolled up 
(though I had plenty tasting as I cooked 
) Sour cream, queso fresco, avocado, scallions and cilantro.
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Zucchini salad, zucchini, golden raisins, mint, pine nuts
Spinach and peach salad
Salmon, cream cheese, zucchini and spinach salads. Delba bread
Apple and ricotta cheese cake
Celebrating the good, everything, and everyone in life
Bon appetit everyone
Food is life
@Thirdmonkey please @ me on a pic of the loaded tomatillo plants if other than here at food thread.
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Benson doesn’t seem interested in it LOL
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Woooooooooow. 
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Mother of Digestion…
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