The Chef Race premiere is three days away!! I’ve got three more chefs from Team USA to introduce you to (if you need to review, check out Ronaldo, Pippa, Stan, and Bianca). Today, we’ve got Chef & Trainer Robin Bodwin.
Despite her tough exterior, I knew Robin and I would get along when I saw how much purple she wore, and when I saw the fear in her eyes when she asked if we could bring snack bars in our backpacks, and was swiftly denied. I packed two industrial-sized boxes of Kind Bars in my suitcase, so it was nice to hear that someone else was not only as prepared as I was, but equally cranky when hungry.
Robin is a force of nature with a take no prisoners approach to life. She not only runs her own catering business in Raleigh, North Carolina. But she is also a Crossfit coach and works part time at The Raleigh Wine Shop. Her biggest problem is that are not enough hours in the day. (I can relate).
Born in Alaska and raised in places such as Hong Kong, Utah, Oregon and California, she has seen some places. Robin now resides in beautiful Raleigh where she can be close to her Mom and Step Dad. Life is busy but she would not have it any other way.
Check-in October 2nd for the big premiere – I’ll be hosting a virtual viewing party & potluck with a bunch of bloggers from around the web. Everyone will be posting their own all-American recipes, and I’ll be giving away a bundle of Red, White, and Blue items from Le Creuset, Edgeware, and Dream Farm.
Living in the south canning or jarring food has a long and honored tradition. My Bread and Butter Jalapenos are a local favorite. These little treats are good on everything from cheese and crackers to smoked salmon!!!!
- 2 pounds jalapenos
- 8-10 peeled whole garlic cloves
- 1½ cups white vinegar
- 1-cup water
- 1 ½ cup sugar
- 2 tablespoons salt
- 3 tablespoons whole mustard seeds
- 2 tablespoons turmeric
- 1-tablespoon celery seeds
- 2 teaspoons whole clove
- 1-teaspoon ground allspice
- Using rubber gloves slice the jalapenos and sprinkle with salt. Cover the jalapenos and refrigerate for 24-48 hours.
- Drain the jalapenos in a colander and allow them to stand for 10 minutes to get off all the excess water.
- Bring vinegar, water, sugar and spices to a boil. Add the jalapenos and simmer for 15-20 minutes.
- Strain the jalapenos being sure to save the pickling liquid.
- Pack the jalapenos in sterilized jars and pour liquid over them. Seal the jars and process them in a water bath or you can simply store them in your refrigerator.