The Scotch bonnets are still recovering from the aphid infestation but they will fruit this year.
The green habaneros mean that mackerel rundown with hardtack is in our immediate future! That's exciting!
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The Scotch bonnets are still recovering from the aphid infestation but they will fruit this year.
The green habaneros mean that mackerel rundown with hardtack is in our immediate future! That's exciting!
Solve all your doubts through question mode.
I bought a chilli plant from the side of the road. Didn't grow, got covered in black fly.
Those look fantastic.
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Remember to thoroughly cook your chicken!
None of that medium rare cr4p!
https://www.thesun.co.uk/news/957693...ams-in-terror/
It's been another great year for the peppers. I've already got enough full grown unripe tabascos to make green pepper hot sauce. I went through a 750 ml bottle of homegrown last year and could have used more. I may well get enough for at least 2 this year without interfering with daily requirements.Originally Posted by geoffbot
Regarding yoru pepper, my Scotch bonnets got swarmed by aphids this year and I ended up killing all the above ground growth to get the aphids under control, but I left the stalks in the ground and continued to treat them as living and they have come back.
Solve all your doubts through question mode.
Remember to thoroughly cook your chicken!
None of that medium rare cr4p!
https://www.thesun.co.uk/news/957693...ams-in-terror/
Watches for SALE:
<PRICE REDUCED> Nivrel 322 Black Dial: http://www.intlwatchleague.com/showt...869#post447869
All of you, hang out in the fridge tonight. Mingle. Get to know each other. Tomorrow you will all meet the smoker. Mmmm...Korean BBQ style pork leg.
Solve all your doubts through question mode.
End of the week food
Whatever pasta was left in the jars
A beef mince Ragu (with various fried veggies too) with pan fried wild mushrooms and garlic
That marinade!
Solve all your doubts through question mode.
My daughter & fam are here for a few days, so I'm actually cooking. Nothing fancy, baked wild harvest scallops with crumb topping, lemon juice, and vermouth.
Sides of angel hair pasta and green beans amadine.
For desert, fresh Georgia peaches and strawberries sliced and topped with sweetened heavy cream. I might make Chantilly creme if I have the energy!
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