Grandma always had a vinegar cruet on her table.
Filled with peppers.
She used it on cooked spinach
(and hers was way overcooked -- it needed something)
and those beans that she cooked so often.
I had forgotten about the pepper vinegar. . .
A memory of my childhood
* * * *
I love cookbooks about places I've been.
Not necessarily bought when I was there
Daughter Sarah and I went to Savannah in 2010
It was one of my favorite trips
I loved Savannah
And on a shelf in a used bookstore, I found this book
by Damon Lee Fowler
It is my absolutely favorite Savannah book
(It also led me to buy his other books --
He probably is my favorite author on Southern cooking!)
In the book,
Is this page on pepper vinegar and pepper sherry
He recommended "bird peppers" for the sherry and vinegar
(bird peppers, it seems, are something that grows in almost every Savannahan's garden)
I googled, found only seeds, but could not find a pepper source and then six months later . . .
at Penzey's . . . there they were -- called something else but in the "fine print" identified as "bird peppers"
I bought a bottle of the peppers
And then I bought a couple of bottles (or cruets)
And now I have my trio
Pepper sherry in the big bottle, bird pepper vinegar in the tall cruet
and regular pepper vinegar in the short squatty cruet.
Thank you, Damon Lee Fowler, for adding some much needed spice to the meals at Linderhof!