A Tear in my Eye Part 2 And a 3 Pepper Creamy Andouille Sausage Pasta

I got it, I got it, I got it, I got it, I got it, I got it, I got it, I got it, I got it, I got it, I got it, I got it, I got it, I got it, I got it, I got it, I got it, I got it, I got it, I got it, I got it, I got it, I got it, I got it, I got it, I got it, I got it, I got it, I got it, I got it, I got it, I got it, I got it, I got it, I got it, I got it, I got it, I got it, I got it, I got it, I got it, I got it...


And at the risk of being repetitive, I GOT IT!!!


The final major piece of the eRecipeCards.com website has come together.  I certainly appreciate the extra work my beta testers had to do to get a photo loaded properly on the site.  But now, you can submit like crazy, any photo, any size and there is an easy peasy photo editor that allows you to crop unwanted edges, crop to a square image and automatically resized your photos.


If you have not jumped on board yet, please consider this an invitation to take a look at the site.  All of the tools are installed and working as planned.  I have some cosmetic changes coming, but the guts of the site are there!  As planned, as the site expands, it becomes more useful.  Not only for people looking for recipes (the pasta above was inspired by one of the recipes I saw on eRecipeCards.com), but for bloggers as well.  The stats so far show that 7.2 blogs are viewed each time a visitor signs onto eRecipeCards.com.  


eRecipeCards.com is designed to drive traffic to your blog, and that key feature IS working as planned!


And now, fellow bloggers, with the final version of the automatic photo editor coming on line, it is far easier to submit today's recipe, as well as some of your greatest hits... Please, come be a part of the fun from the beginning and make eRecipeCards.com a daily habit.

But enough of that... Let's update my other project... My garden!


I love peppers.  And I have peppers starting to pop up in my fancy dancy kitty litter container garden (click HERE to see the tale of my $2,000 salad).  Well, I have a party planned for Saturday when it will all be finished!!!


Here's a few "in process" pictures of the garden terrace being built (so I can get rid of the kitty litter containers), as well as an expanding area devoted just to my grilling toys (smoker, grill and permanent prep table)!!!

Sure looks like the Clampetts are moving uptown... Rumor is that all will be finished today!!!


But even though my garden is housed in empty kitty litter containers, I am still able to harvest a bit.  In this case, three different varieties of peppers...


A sweet banana pepper, a jalapeño and a HOT HOT HOT variety. 


And gods all mighty, that little green bugger is HOT!


OK, as I said earlier, the inspiration for this recipe came from the blog, SEARCHING FOR SPICE.  Corina is from the United kingdom (yes, eRecipeCards.com is international).  And, she certainly has cooking chops!  Go ahead and click the link to see what she has cooing today.


A few days ago, she posted a recipe for... Creamy Chorizo Pasta.  You really should hit that link and take a look at her original recipe, as what I did can best be said to be "inspired" by.  I tried to shop to make the recipe, but when I got to the store, my meat guy advised against buying the chorizo he makes.  It wasn't as fresh as he likes.  BUT, he did have some premium andouille sausage he would sell at a very good price.  SO my planned Hispanic inspired pasta was now going to take on a more Cajun feel.


And of course since I had the three peppers ready to go, it became a Cajun tri-pepper pasta (inspired by Corina's Creamy Chorizo Pasta.

Here's what I did (mostly from Corina's Creamy Chorizo Pasta)...

Ingredients – serves 2
2 big handfulls of Pasta
1 HOT pepper, Minced
2 milder peppers, sliced
6 Shitake mushrooms, minced
1 small onion, cut into quarter size pieces
4 tbsp Creme Fraiche
4 Andouille Sausage links, sliced

•  Put the pasta on to boil while preparing the sauce.
• Heat a dry saucepan. Add the sausage. Enough oil will come out of it so you don’t need extra oil. Add the vegetables and continue to cook.
• When the pasta is ready drain and add to the pan with the sausage and vegetables. Add the creme fraiche and stir well. Serve immediately.

Thanks Corina, your recipe was terrific.  When I get that really good Chorizo sausage, I will give your original a try!
And like I said, I found this recipe on eRecipeCards.com.  The site works, not only for inspiration, but also to drive traffic to your site.  Come give it a try.  I am still taking all suggestions on improvements, but it is fast and easy to make a submission


Brings a tear to my eye everytime I look at it.