Sauce That Goes “Ouch”, With Interruptions

If there’s a good afternoon for making sauce, outside, where the fumes won’t annoy Herself, then it will also be a good afternoon for visitors.
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Like a trio of magpies,
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including the one with two crippled feet…
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(you can just see the piece of nylon string, dental floss or whatever, still attached to his right foot)…
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Once the maggies had eventually had enough,
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Greedy old Sauce, the mother, gathered up a beak-full for later,
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and I was almost ready to get serious…
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… when along came Pip, the juvenile butcherbird,
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so called because this bird has Great Expectations,
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and has been known to perch on the stair handrail and knock on the back door if he thinks I’m late.
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Pip being satisfied, I cut and seeded my chillies. Sixteen old-fashioned ounces went into each batch.
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The leftover seeds will be a “mystery bag” for one of my friends. There’s everything from fruity peppers to fairly serious heat-givers.
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Batch One was made up of fruity peppers and birdseye chillies.
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Jar sterilisation is an important factor, and I didn’t overlook it.
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Cue lots of bubbling while I cut up Batch Two and prepared some auxiliary ingredients.
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Batch Two has Bhut Jolokia and Trinidad Scorpion peppers, among others.
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A clump of (frozen) chopped ginger, waiting to go in both pots, along with…
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A whole bulb of garlic per batch.
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Spices, sugar, salt, vinegar and tomato rounded out the recipe.
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And it boiled…
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A quick trip to the inside kitchen and a loan of Herself’s blender, and both batches were a lot smoother, and more visibly saucy.
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It’s all in jars now. Chosen friends will soon remember me… warmly.