Inspired by a basket of $2.77 peaches at the Penetang IGA.  Makes 2-3 pint jars.

1kg (~1 basket) peaches, peeled and roughly chopped
1 3/4 cups white sugar
1/2 cup white wine vinegar (min 6% acetic acid)
1/2 cup white vinegar (min 5% acetic acid)
1/2 cup water
1-2 cinnamon sticks, broken in half
1/2 tbsp whole cloves
1/4 tsp whole allspice
2-3 dried hot chiles (such as chile de arbol), broken in pieces (optional)

1. Bring the sugar, vinegars and water to a boil over high heat in a large pot, stirring until sugar is dissolved. Tie the cinnamon, cloves, allspice in a cheesecloth bag and add to the mixture. Add the hot chiles (if using). Reduce heat, cover and boil gently for 15 minutes.
2. Add the peaces to the syrup. Return to a boil and boil gently for 5 minutes. Discard the spice bag.
3. Follow standard canning instructions for preparing 500mL mason jars (pint jars), rings and lids.
4. Pack into hot clean mason jars to within 1/2 inch of rim (head space).  Process in a boiling water canner for 20 minutes.

3 tbsp olive oil
1 medium onion, chopped
3 cloves garlic, chopped
3 tbsp hot curry paste
2 14 oz cans of Italian roma tomatoes
1 cup red lentils
3 cups water
1 cinnamon stick

1. In a large pot, heat oil on medium heat, add onion, garlic and curry paste and cook until onions are translucent, about 5 minutes.
2. Add tomatoes, lentils, water and cinnamon stick; cover, and bring to a boil. Reduce heat and simmer until lentils are soft, about 30-45 minutes.
3. Serve as a side dish, or over rice.