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Presenting the assortment of peppers that went into dinner - one Scotch bonnet, two cherry bomb, and four fingers (from Kenya and India, apparently, in this case). They provided some.. invigoration for a vaguely Thai-inspired curry, with chicken strips and pork & Bramley apple sausage slices at the forefront, backed up by baby corn and thin beans, rounded out with some ricotta and brown sugar, in a sauce primarily based on a thick vegetable chowder instant soup mix, with backup vocals by garlic powder, basil, lemongrass purée, and lemon thyme.



(To be honest, only half of that wound up on the plate - I deliberately made enough for another night. Anyone want to visit? =:)

I think my hearing's returning to normal already, too.
 
 
 
 
 
 
Hee! Makes one wonder how different species' sense of taste varies - ISTR some/all birds are perfectly happy with capsaicin. What do rabbits make of peppers? Or chocolate? (Or chocolate-coated peppers?)

Are you taking advantage of the jalapeños? I could imagine some killer relish or chutney coming from those, especially coupled with the apples.

While I'm not incompetent in the kitchen, I'm fairly artless in general. I do yearn for the finer things, but that usually just means I pay extra for a cut of hormone-free grain fed beef from an independent rancher, accompany it with organic veggies, and then just toss the lot in a crock pot and boil the hell out of it until it can be eaten with a spoon.

I did eat an apple, though. :)