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The garden keeps on producing this year. So, for a change of path, I was wearing my Chemist's hat to concoct, ferment and label (yay, art!) hot sauce.  Homegrown Santa Fe Grande, Jalapeno, Serrano, Tabasco and Thai Devil peppers were naturally lactose-fermented with spices and onions in a salt brine for a week. The result is quite hot, hot, hot but very yummy! Of course painting the label picture (acrylic with paint knife on canvasboard) was part of the adventure. I guess we can cut our heating bill by eating this sauce all winter!