Just a few miles from Beloit, lies Afton, Wisconsin, home of the creator of all these Stump's foods.
As the label reveals, Jim (Stump) Haakinson's hunger for food with a "kick" prompted him to experiment in his kitchen. The result of some of his work is here for you to see.
We received a few jars of Stump's hot stuff as a gift recently. Lon and I are enjoying everything as long as we eat of it sparingly. The olives aren't terribly spicy but one or two with a meal is usually enough. The pickles are something else again. Two small bites of one spear go a long way.
I'm saving the Bloody Mary Mix to use for a pot of chili this fall. Doesn't that recipe look good?
I haven't used the minced garlic in oil yet either, but I will eventually. I'm not a devoted cook so such things sit a spell before I get around to using them. Quoting my oldest brother, "I don't want to rush into it."
Stump's stuff is available online at http://www.stumpshotolives.com/ . Let me warn you though. Go easy until you know what you're getting into.