*Pictures to Follow Shortly*
**Off to catch our flight - Nick will be resuming full daily programming shortly**

Kettle Brand Chips - Death Valley Chipotle “the ULTIMATE pepper paradise”

Kettle Foods Inc.
P.O. Box 664
Salem, Oregon 97308
www.kettlefoods.com

ENTER AT YOUR OWN RISK
This 2007 People’s Choice Winner has got heat! We had to go out into the hottest, driest desert in North America to have a vision of the ultimate chip in the quest for hot pepper perfection. A smoky blend of chili pepper, cayenne, chipotle, habanero and jalapeno, with subtle spice accents, this chip will have you seeing visions and leave you thirsty for more. With heat that’s slow to burn and full of flavor, you’ll feel like you’ve been transported to the sweltering, expansive plains of the desert.

I was really expecting something great from this. Throughout the years Kettle Brand chips have been producing top quality, extremely flavourful chips. Grabbing this bag I thought I could have even had a Blair chip killer here. Well he has no need to worry. Neither do the people that enjoy the habanero Doritos or even just jalapeno flavoured chips.

Granted the chip itself is top notch. Great potato flavour, great crunch etc….. Even the flavour is very good. Its just not hot. Not even remotely spicy. I wouldn’t give it anymore of a spice\heat factor than regular BBQ chips. Maybe even less so. As a flavourful non spicy chip it is great. But no where near deserving of the name. I don’t think it even had a hint of chipotle in there.

Ingredients: Potatoes, safflower and\or sunflower oil, rice flour, salt, spices (oregano, celery seed, cumin) yeast extract, chili pepper (chipotle pepper), cayenne pepper, molasses powder, habanero pepper, jalapeno pepper.

Nutritional Info: http://www.kettlefoods.com/files/3949death_valley.pdf

Sorry Kettle Brand, you make some of the best chips out there. But this one needs some serious retooling to live up to its name.

*Pictures to follow in the next day or so*
**There may not be an HSB update for the next day or two as Nick returns from vacation and I leave for mine**

I am usually quite skeptical about places that produce food for the vanilla public and tout it as “EXTREME” but every once in awhile I do get surprised.

El Gaucho Chorizo
Address: 92 Front ST E, Toronto
Phone: (905) 689-0950

El Gaucho Chorizo has been operating at the St. Lawrence market for a few years and they have the accolades behind them to support their product. I always knew about them and envied those that were able to bring home their wares, but not having a BBQ at home (until now) kept me rushing past the long line-ups at their store front. That is…….until this weekend.

Yes, I had to wait to get served. But that is a good thing. It gave me time to peruse their selection of over 50 varities of sausages. In hindsight I wish I took a picture but I never knew my purchase would turn into a review.
So I thought to play it safe for the first batch. I have been currently grilling Spicy Italians from our local grocery store and they represent the happy medium in terms of heat and are overall quite flavourful. So I picked up 3 Spicy Italian from Gauchos. Each one was almost twice the size of the regular ones I usually get and almost in equivalent price.

I looked along the list of sausages they had on display and I have to say it was so hard to decide what to get next. Do I play it safe, be daring and take a chance on something more adventurous.? I was just about to grab some “extra spicy” Andouille sausage as my hot sausage of choice when I happened to see “Instantaneous Combustion” sausage out of the corner of my eye. This is where the skepticism comes into play.

I expected a sausage jammed with some cayenne or jalapenos, but the sales person warned me to be careful. Ya ya I have heard that one before. He then told me that they are stuffed with habanero’s and that most people can’t eat them. That sold it for me so I grabbed two of those and looked forward to getting them home for dinner.

One of my initial worries was that these were going to bellow habanero smoke out end up giving neighbours a coughing fit (ahhh condo living). I find that is more indicitive of a confined space but there were no issues out on the balcony and thankfully that didn’t happen. After a good stint on the grill they were ready to go.

It only took a minute for the heat to creep in, settle and down and stay a long while. These are by far the hottest sausages I have had and truly one of the best (too bad CaJohn can’t ship his Naga Sausages up here - I have heard awesome things). They were juicy, flavourful, and really hot. For those looking to take a big step when it comes to spicy sausages look no further and those that think regular spicy sausages are hot enough. Well steer clear of these. Unless you dare………

What ever you choose from El Gaucho’s is going to be superior, spicy or not. Next time you are downtown on a Saturday, try and pick a couple of these up. These freeze quite well too boot!

Wow - has our garden ever changed! Last month, I pulled out the cucumbers and canteloupes and planted more green beans and pumpkins for the fall. The tomatoes produced more fruit then we ever expected before getting hit hard by bugs, so the majority of those have also been pulled out, leaving room for the basil to take over and giving me space to plant more lettuce and brussell sprouts.

To water the peppers, I’ve snaked a weeping hose through the forest of the pepper plants, so that the water usage is maximized. I’ve also laid that same hose through the pumpkin patch, in order to make watering in September easier. We have not yet had the water line installed in the backyard, hence this half-cocked approach to watering.

Pumpkin Patch & Winter Squash Sprouts

Purple Ruffles Basil & Watermelons - taking over the back corner

Peppers - from the back of the garden view

Jungle of Peppers

Morning Visitor

Basil so tall, I’ve re-purposed the tomato cages to support it

Peppers again, from the left side

Cayennes - still a top performer

The peppers are flourishing in the weather here - Tropical Storm Eduardo dropped a ton of water on the garden (thanks!) and in the last week since, the peppers have grown at least another 4 to 6 inches. All of the plants are over 4 feet tall now, with some reaching almost 6 feet. I’ve been using a lot of bamboo supports to keep them up with all the wind and the heavy fruit. Next year I’ll use the tomato cages I bought this year on the peppers and build my own cages out of cement wire for the tomatoes as the cages from the garden center are simply not large enough.

Review: Scorpion Bay Hot Sauce — Chocopotle
Reviewed by Gary

When I was in college back in the late 80’s and early 90’s, a buddy of mine transferred to the University of California San Diego. We had always surfed and boogie boarded in the frigid and great white shark inhabited waters of Northern California, so the opportunity to go south and enjoy the warmer and less dangerous waters of Baja California was a welcome one. Over the course of the next few years we made frequent trips down via a couple of old Land Cruisers and spent many long weekends and spring breaks exploring the coastlines and chasing waves. It was during this time when I discovered the quintessential food of Baja, the street taco. There are little street carts, open-air taco stands, and hole-in-the-wall restaurants all over the place. Although Baja is probably most famous for their fish tacos, I found the little pinner size carne asada tacos irresistible. There was one place in particular near Rosarito Beach that had a very unique hot sauce that I had somewhat forgotten about until I tried the Scorpion Bay Chocopotle, and the memories all came flooding back.

Scorpion Bay is located in Baja California in San Juanico, about 700 miles south of Tijuana. From what I’ve read, Rob Burns, the creator of the Scorpion Bay line of sauces, has spent quite a bit of time traveling, surfing and eating his way around Baja. Thus he decided to try to recreate some of the sauces he enjoyed on his travels and upon successfully doing so, he launched his company and named his line after what I assume must be on of his favorite Baja destinations.

Rob describes his sauces as being unique gourmet-style hot sauces that echo the true taste of Baja, and I couldn’t agree more. The Scorpion Bay Chocopotle is a delicious blend of tomatoes, water, vinegar, peppers, citrus juices, spices, and the one ingredient that sets it apart from the rest of the pack, cocoa powder. It is the cocoa powder that makes this sauce truly unique and intriguing. The aroma is rich and deep with none of the ingredients standing out or overwhelming the others. It has a nice mellow smokey peppery smell with a hint of chocolate. Wow!

I poured a bit of the chocopotle into a ramekin and found it to be pretty thick. Not too thick though, just right. And according to Rob, that’s the way it’s supposed to be. There are little bits and pieces of peppers, tomatoes and onions floating around that add to the thickness and provide a nice texture. The color is a deep rich brown from the cocoa, resembling melted chocolate fudge. I tasted a bit from my finger and found that it tastes much like it smells. The chocolate flavor of the cocoa is very evident and blends well with the smokiness of the chipotles. The rest of the peppers, the tomato, the red onion and the citrus balance everything out nicely, but individually are not pronounced in any way. Although tomatoes and apple cider vinegar are two of the main three ingredients, there isn’t an overwhelming amount of acidity. The overall flavor, like the aroma, is very mellow yet complex and would taste great on a wide variety of foods.

So what about the heat you ask? The chocopotle definitely has some heat and it is very upfront. But, it is not over powering. I’d give it a five on the HSB heat scale. It’s a sauce that can be enjoyed by hot sauce lovers of just about all heat tolerance levels.

INGREDIENTS: Tomatoes, water, apple cider vinegar, jalapeno peppers, chipotle chilies, red onions, brown sugar, Serrano peppers, Cocoa powder, garlic, kosher salt, canola oil, Mexican oregano, orange juice, lime juice, xanthan gum, spices.

All in all, this is a really good sauce and I’d recommend it to anyone who not only enjoys a quality sauce, but especially for someone who is looking for something a bit different. It takes me back to those lazy days I spent exploring the coastlines of Baja in search of waves, and makes me wish I had a plate of those little street tacos to drizzle some Scorpion Bay Chocopotle on.

Wanderlust Gourmet Foods, LLC.
7026 Fern Place
Carlsbad, CA 92011
www.scorpionbayhotsauce.com

The Defcon ZERO Batch #5 is now available!

We here at Defcon Sauces are proud to announce the latest addition to our heinously evil elixirs. As many of you know, we haven’t put one of these beauties out in over a year. As usual, this release is completely different from all other previous releases, and, in my opinion, raised the bar when it comes to our collectibles. Here’s a picture of it:

As you can see, it’s not just a single vessel, pretty cool. The volumetric flask is the main piece. There is also a smaller sample bottle included with the set. Now, if you look closely, you will see that not only are both of the bottles numbered, but so is the dome. This set was met with extremely good response when it was unveiled at the Jungle Jim’s show in Ohio, and we are very pleased to be able to offer you something like this for your “Shelf of Doom”.

In addition to this, we are also offering a VERY limited number of small un-numbered, unsigned bottles that we call “taster” bottles, solely for your personal culinary experimentation. We are calling the entire set the “Apothecary Set”.

There will only be 75 Collectors Sets (volumetric bottle, sample bottle, dome and base) made, and they will be $125.00 per set (limit 2 per person). With the amount of time, effort and attention to detail, I think you’ll find this a VERY good buy. The number of Taster bottles is yet unknown, but don’t expect very many of them (limit 1 per person), and they will be $25.00 each.

Please go to the following link to make your purchase(s) :

http://www.defconsauces.com/Batch5orderform.htm

BATCH 5 RELEASE

Now, as you know, I don’t like sending a large amount of e-mails out, so I figured I’d keep everyone up to date with what is going on here as well on this e-mail. We have a few events coming up in the next couple of months, between catering gigs.

On Saturday, August 16, we will be making our annual pilgrimage to one of the most fun events we do all year at Duff’s in Brooklyn, NY. As usual, we will be handing out FREE wings to everyone at this local icon of metaldom, from around 9pm-5am. If interested, go to Jimmy’s (the owner) website, www.duffsbrooklyn.com, this event is a trip!

Then, from Friday, September 5th through Sunday, September 7th, we will be flying into Dallas for the Zest Fest show. Come join the Defcon Crew for a real good time, and meet up with all the characters in the hot sauce business.

Hopefully at Zest Fest, we just might be able to unveil the newest product in the Defcon Sauces line of culinary masterpieces. It’s completely different than anything we’ve ever offered before, and will end up as something your kitchen table won’t be able to do without.

On September 21st, the Defcon Crew will be hosting their first Defcon Day at a golf course. Everyone is invited! The owner has already requested there be a Deathmatch. That’s fine by us, we’re always aiming to please, and hey, you might walk away with a cool Deathmatch trophy as well.

Our softball team made it to the semi-finals this year, which was a pretty good accomplishment. With the talent these guys have, I see next year ending even better.

Well, that’s about it for now. We wish you luck in your acquisition of the ZERO Batch #5, and hope you enjoy the latest incarnation of evil we have created. Check out website every now and then, as events tend to pop up more and more as we head into football season. Look forward to seeing all of you in the near future. Thanks again for the support you give us, we truly appreciate it.

John & Maggie

First Impression: Alright, chocolate! Since my first steamy cup of Mexican hot cocoa, I’ve always loved the chile-chocolate duo. Milk chocolate, with its rich, decadent sweetness, paired with just the right amount tongue-tingling spice, can provide a devilishly seductive treat. So let’s see if the folks at the Chilli Pepper Company bring out the full potential of a classic combination of aphrodisiacal accoutrements.

Ingredients: Sugar, full cream milk powder, cocoa butter, cocoa mass, hazelnuts (8%), oil: refined vegetable, milk proteins, fat reduced cocoa powder, bhut jolokia chilli, (.6%), emulsifier; soy lecithin, flavoring: natural vanilla

Appearance: Little round chocolate balls, smaller than a ping pong ball, about the size of a ball you might get for a quarter from on of those machines found exclusively in grocery store exits. There is a slight flat part at the bottom so it can stay in one place and not roll around. There are also drizzle lines of more chocolate on the outside of the ball. Cut it open and you’ll find a smooth the praline pepper center, inside a pretty solid milk chocolate womb. All inside a shiny gold wrapper.

Smell: It smells like chocolate. Imagine that.

Taste: In my completely novice opinion, the milk chocolate is a relatively good quality, very milky or creamy, even buttery. Must be the cocoa butter. I also detect a lecithiny overtone. Must be the soy lecithin. Just kidding on that one. I think before the heat sets in I can also taste the nutty flavor of the hazelnut in the praline center.

Heat: What I didn’t mention in my first impression is what it said inside the little label that came with my bag of chocolates. That is because I didn’t initially read it. If I had, I would have discovered that I was about to embark on my first ever bhut jolokia experience! Just as the chocolaty goodness gave way to a slow creep of heat, I opened the label and made the discovery. My roommate was eating one too. “Oh shit!” I blurted. “Uh, Drew, uh, I gotta tell you something…” We both were excitedly paranoid regarding what was about to happen. The heat had a really incredible slow build to a respectably intense level, but that being said, it was manageable. The controlled heat can both be attributed to the neutralizing properties of the milk byproducts [casein], as well as what I can assume was a very small dose of the bhut. It was different, and I could tell I was dealing with a pepper I hadn’t experienced before, but the milk chocolate did an admirable job of quelling the heat, and my fears. It gets a hot rating, definitely, and extra points for the lingering intensity all over my mouth and even a little on my cheeks and face, but from what I’ve heard, I am positive this is not nearly as intense as a bhut jolokia experience can get.

Overall: I really like these things, and I think everyone needs to order them. A great gift item as well. This is a fun way for non-masochists to safely enjoy the essence of a bhut jolokia experience. Everyone I’ve given one to has had nothing but good things to say, even if the heat was borderline unbearable for some. I let the food department of the magazine where I was interning try them, and they all really liked them too; it even gave the food editor hiccups! Though I’d like to see the full wrath of the bhut jolokia, these little guys were a delicious introduction!

Contact:
The Chilli Pepper Company
Stoney Bridge, Cark-in-Cartmel,
Cumbria, LA1 1 7PE
Tel: 01539558110
www.chileseeds.co.uk

Hello fellow chiliheads,
Troy Hangen (aka generallee) reporting in for my yearly duty to help others and benefit their well-being. Some may remember me on TV shows like The Simpsons and Dukes of Hazzard.

After the completion of my 1st (and probably my last) marathon in January, I immediately started brainstorming what thing/hill I could conquer next and after talking with Jim Campbell (my long distance emotional support and trainer) it was decided that he and I would attempt the “Death March” (insert Star Wars like music with a Defcon – The Creator devilish laugh). The Death March you say? What the H E double hockey sticks is that?

Death March – hiking from the South Rim of the Grand Canyon to the North Rim AND BACK in a 24 hour period.

No sweat I told myself. I just ran 900 miles in training last year what’s a little hike? Well, after I looked at an elevation profile map, I was kinda thinking otherwise.
The reason for my good deed for the year this year was to benefit 2 outstanding charities – www.stepupforcharity.com and www.freedomisnotfree.com

Since Jim has been an inspiration to me the last 2 years or so, I am happy to help with trying to raise funds for his charity. I also was listening to the radio many a months ago and heard of this other charity (www.freedomisnotfree.com) and how they are a non-profit organization that helps benefit the life’s of returning soldiers who are injured and need funds to help them rehabilitate their wounded bodies and also help financially with soldiers who have came back from fighting for our freedom to foreclosed houses, etc. It really struck home and made me a little more aware of some of the hardships our soldiers that fight for our freedom experience.

So to make a long story short, I want to help these charities. I asked a few hot sauce makers/manufacturers and some chiliheads who have someone directly related to them to do something/give something/donate something and they have. In the near future, between 1 and 5 auctions will be going on eBay and all the proceeds of the auctions will go 50/50 to these incredible charities. If you are not the winning bidder, please find a way in your heart to donate and show a little support for the men and women who fight for our land, the great United States of America.

For the details of the hike – Jim, maybe a friend of his, and myself will be leaving the South Rim of the Grand Canyon at about 3am Saturday morning, October 4th. Our goal is to travel all 50 plus miles (rim to rim and back) in a 24 hour period. Otherwise, we just “went for a hike”. If you can find it in your heart, think of us, cheer for us, support us. With the love the chiliheads show, Jim and myself should be able to conquer. Thanks everyone for your time and God Bless the USA.

I dedicate this hike to all the soldiers, past, present, and future and to one of my 2 best friends – James West who is in Iraq fighting for my and your freedom right now.

Auction Details:
Date: 8/17
Time: 6pm Pacific
Watch this space for more details

Announcing the official kick off for the 2008 Open Fields Contest,
supporting the StepUpforCharity efforts. This contest was the original
brain child of Scotch Bonnet Steve, giving credit where credit is due, with
many other folks deserving recognition for their efforts. These include
Hennifer for running the raffle, Jeff Schickowski for organizing the
judging, Nick Lindauer for publicising, and many others who donated to the
raffle, bought tickets and helped judge! Every penny raised at this event
goes to the several charities supported by StepUp, and more information can
be found at StepUpforCharity.org The contest is only slightly modified for
this year, with changes to the entry fee and the addition of a BBQ sauce
category.

Listed categories are (separate commercial and amateur divisions):

- Best BBQ Sauce
- Best ‘Hot’ Sauce
- Best ‘Sweet Hot’
- Best ‘Mild’ Sauce
- Best Salsa

And everyone, commercial or amateur, competes together in:

- Best ‘Fresh from the Field’
- Open Category (anything goes [candies, dips, marinades, etc] any heat
level)

The Best Fresh from the Field category is unique among any other hot sauce
contest as these will be sauces that are made and prepared on site with
chiles picked fresh from the ones available in the fields. You are allowed
to bring your own extra ingredients (onions, garlic, etc) to the contest,
but the sauce must be based on the chiles you find in the fields.
Think “Iron Chef” minus the high tech kitchen and utensils and adding a
rustic setting, weather, lots of fellow chileheads, and a good cause.

Individualized plaques will be awarded for 1st, 2nd, & 3rd in each
category. Judging will be done on site & winners announced immediately
following.

The fee is only $10 per entry- for example a hot sauce & a salsa in one
category each would be $20. No forms to fill out or checkboxes to mark-
just state which category you wish your entry to be placed. Clearly also
print your name as you wish it to appear, a mailing address, and a method of
contact (email, phone, etc). Deadline for submission is Sept 20th. You
need send only ONE sample per entry! Submissions can be accepted at the
fields, but prior notification must be made by the deadline of your intent
to bring an entry in person.

Contest entries and fees should be mailed to 2008 Open Fields Contest, c/o
Jim Campbell, 81 Martin Pl, Franklin IN 46131. The check for the entry fee
must be made out to: The Stair Climb Fund.

You may email me (jim at wildpepper.com) for questions or more information.
Please put “2008 Open Fields Contest” as the subject header or I may not
receive it. Thanks & good luck!

This is a sauce that I have had before but it has been a long time now. Years ago before I ever used the internet to discover all the great sauces that are out there and expand my selection from the couple different store brands to the hundreds of sauces sold online, my sister went to Costa Rica and brought me back a bottle of iguana brand mean green sauce. I loved the mean green iguana so much I looked it up online and bought a gallon jug of it as well as a case of the 2oz vicious Verde sauces which is the same sauce only in a 2oz bottle. I also bought a single bottle of golden habanero and a single bottle of the atomic sauce. I remember that at that time I didn’t like the atomic sauce and that the golden habanero (the sauce that this review is on) was ok but I never bought it again since. The mean green remains one of my favorite sauces and is one of only a couple green sauces I like. I was excited to get this in the mail for review to give it a second try now that I have had the chance to try so many other products and my tastes have changed. My first taste test was on a microwave quesadilla like I used a majority of that gallon jug of mean green on back in the day. The sauce has a unique seasoning blend to it with a base flavor of habanero’s and carrots. The aftertaste of this sauce reminds me of the mean green that I love so much but only in the aftertaste. On food and by itself the sauce tastes like a sweet carrot sauce, my mother used to boil carrots and put honey in with them and this sauce tastes like other carrot sauces only with honey carrots in it. It’s a bold flavor but also sweet so I have mixed feelings about it. I like that it is unique and has something to stand out from all the other sauces that would be in the same category as it but all in all it’s nothing special. At the end of the bottle I feel the same way about it as I did years ago which is that I didn’t regret buying it but I never bought it again. I tried the sauce many ways before righting this and discovered that I like it better warmed up, so in other words put it on your food before you stick it in the microwave rather than afterword’s, For some reason it seems a little less sweet and the heat from the habanero’s comes out a little more. The picture I am including with this review is a little sauce on an English muffin and melted cheese.

Ingredients: cayenne peppers, cane sugar, corn vinegar, carrots, salt, onions, cucumbers, corn starch, habanero peppers, mustard, cumin and other spices and garlic, with ascorbic acid (vitamin c) as a preservative.

Distributed by (sole importers) half moon bay trading company Atlantic beach FL 32233-0718 tel :888-44-sauce www.halfmoonbaytrading.com

Taste: it’s different, and even though I didn’t like it I would recommend it to others if they like this kind of sauce. I think it’s the sweetness that ruined it for me.

Heat: very little heat in this sauce, with out eating half the bottle it was hard for me to detect any heat at all.

Smell: this is one of those rare sauces where the smell is different than the taste, it smells similar to the taste except sweeter. Based on the smell I expected it to have corn syrup in it and it reminded me of Blair’s Sweet Death which I hated. When you eat the sauce the seasoning overpower the sweetness enough to take away the corn syrup flavor I was expecting to get. There is no corn syrup in it so I’m not sure why I got that out of the smell but I did.

Price: averagely priced, if you order from there website you might as well pick up a bottle of mean green at the same time and take advantage of the shipping prices.

Overall: 4.5/10

This is one of those rare finds that takes you by surprise. And I’ll also start out by saying that I’ve personally finished at least 6 to 7 containers of these crackers in the last few weeks. I happened across these Texas Firecrackers while shopping in our local market with Laura. She watch as I snatched them off the shelf and just rolled her eyes when she read the name. Truthfully, I wasn’t expecting much as many product these days lay claims to being spicy and fiery - and we all know there’s not much to a lot of that blustering.

The Legend of the Texas Firecracker begins with the Cherokee Indian who had a hot cornbread called tus-ya-ga which they introduced to Sam Houston during the time he lived among them.

It is said that Gen. Sam fed his army of 910 pioneers these hot crackers before routing the over 2000 troops of Santa Anna in 18 minutes at San Jacinto and winning Texas independence.

The name Firecrackers was first coined at the famous Log Cabin Saloon in Spindletop during the oil boom of 1901, where it was not Saturday night unless someone got shot.

The hot crackers were a favorite among the mostly Texas crew of the Battle Ship Texas during WWII where they earned their current pronunciation “FARR-Cracker.”

Texas Firecracker became the favorite snack of some of the NASA Astronauts while living in Houston, and have been contraband on a few space flights and possibly one trip to the Moon.

We offer you this “Little Taste of Texas” in hopes that you find yourself repeating the words Texans have echoed for years, “They’re hot, but darn good…can I have another?”

Each of the crackers in every package is coated with seasonings, ensuring that each bite packs a full punch. (pics are from the mobile phone, my apologies for the blur) These crackers are snacks that you can eat stand alone or with a dip. I particularly enjoy adding them to soup - though you have to be careful of the salt - add any extra salt and you’ll wind up with a bowl full of something your cardiologist would never recommend.

On their website they only seem to sell them by the case, but I think you can reach them via email to pick up a package to try - and if not, let me know and I’ll willing help anyone out that wants to get their hands on some. At the market, they sell for $5 a container, which is spendy, but that may just be the mark up at the store. But I’d gladly pay more then that if needed, these are so tasty. I keep a container in my office at home, my desk at work and now make sure Laura knows to pick up a spare when she goes to the market. I highly recommend you pick some up if you can.

Jett Foods
Houston, TX 77098
713-524-4661
orders@texasfirecrackers.com
TexasFirecrackers.com