In dinner news, I made some fiercely hot chicken. The "old 40 clove" thing you have probably seen forever in various cookbooks, but like me (and it would appear a lot of my friends, I queried about it), have never made.
The gravy had a Scotch Bonnet in it and Barry and I sweated profusely and had runny noses from the heat.
It was in Barry's words, "A keeper!"
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