Yesterday, I cooked up a sauce of bell peppers and tomatoes. This allowed me to use up the two bell peppers that have been sitting in the fridge for too long, and the last batch of very ripe tomatoes I got from the in-laws.

This morning, I harvested jalapenos and pointy peppers from my vegetable patch. With a simple recipe I found online, I turned the small harvest into a jar of pickled peppers.