I'm going off the grid! First, I'm flying to Austin to be a preliminary judge at the Austin Chronicle Hot Sauce Festival on Sunday, and then I'm headed to North Texas for a few days to spend time on my grandparents' farm. If I'm lucky, my grandma will teach me how to make fruit preserves; I hear the pears are already in season in Chambersville, and my grandma has tempted me with a recipe for pear honey. I don't even know what that is but it sure sounds delicious! And my grandparents are due a few batches of my biscuits, which always pair well with fresh jam.Since I'm afraid my sensitivity to chile heat isn't what it used to be, to prepare for the hot-sauce judging I've been taking daily doses of habanero salsa like medicine. I leave you now with one of the salsas I made—a fruity, spicy mix made with fresh, ripe peaches, yellow tomatoes, cilantro and a habanero. It's terrific on seafood, chicken, pork or simply as a dip for tortilla chips.
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