Tonight I made some lovely peach cobbler. We had some peaches that were attracting fruit flies and, rather than gorge myself on delicious peaches (mmm, yummy) I decided to make peach pie. But then I realized peach pie involves pie crust and changed my plan to cobbler.
Anyway, cobbler or pie, the peaches needed seasoning, so I added a little bit of sugar (probably 1/3 c) and a little bit of fresh-ground nutmeg (maybe 1/8 a tsp) and then hunted around for the cinnamon, because what's a fruit pie without cinnamon? Now, for years we've had one of those big 8 oz containers of cinnamon. We finally worked out way through it (mostly courtesy of Sylvia and a few concoctions created while my back was turned) and replaced it with a much smaller container. But of course, after years of looking for the same container, I still look for that container.
We have another, very similar container in our spice cabinet.
Full of reddish powder.
Made from hot chilis.
Guess what I used on the peach cobbler?
On the plus side, should I ever make it up to Alan's chili-fest, I have a recipe to share!