While there are regional variations, chile usually refers to the fruit and chilli refers to the prepared dish. Notwithstanding that distinction, I have discovered a great website (and I have nothing to do with it, so this is entirely objective) at https://www.chilipeppermadness.com/. Today I am making their recipe for fermented sriracha using jalapeños and serranos from my garden. After fermenting a couple of weeks, it should be ready to taste. Looking forward to that! 

I'm trying to build more anticipation in my life. Being 75, I've no idea how much longer I'll be spry, so I try to fill my calendar with a few things I want to see or do soon, just so that I can look forward to the treat. Planning for special food or dining out with a friend is one of my favorites. It's hard to beat satisfying hunger with some tasty food with good company.

Fermenting lid allows gas buildup to escape without my having to keep track of the process and burp the jar as necessary.

With regard to cooking, there is almost nothing new. Recipes build on one another and people pretend that switching an ingredient or two makes a dish novel. So I don't claim that I have invented anything, but let me tell you of my latest kitchen adventure.

A few things in my fridge had been there for a while—namely shitakis, yuzu juice, and ume vinegar I'd bought for a Japanese dinner—and I was trying to think of a way to use them. And I needed to include tarragon, which was overtaking my herb garden. So here is what I came up with. Now, as always, you can vary anything you wish, but I do hope you will try this. I think it turned out to be superb.