Today some of the beauties will be out for a few hours. The weather forecast is 20°C, no rain but a bit windy. I hope that is ok for the chillies. I also put the flowering plants outside. Fingers crossed the bees will find them.
"We processed our huge clams harvest from our weekend village clam digging. We have extra clam meat for you. Froze them & I can drop off some freezer bags filled with them. I'll be in your area tonight, so let me know when you'll be around!"
My Indigenous friends are very kind, generous & thoughtful 💗 They bring my family seafood, year round.
I've shared similar snacks twice¹ before². This is the third in this family.
This is essentially the first of the snacks (linked below) made with stuffing finger peppers with a sesame-based paste and crisp-frying them to delightfully crunchy perfection. It's the less-spicy variety (unlike the second linked snack) but still plenty hot. And crisp-fried alongside them are two legumes: peanuts and broad beans. Being fried, seemingly, in the same oil, both have a lot of the imparted flavour of chili peppers, Sichuan peppercorns, and other spices (probably black pepper in there as well at least) inundating them.
These are a bit oilier than the other pair of snacks, however. Have tissues handy while eating them.
My babies are growing so well. Now you can clearly see the difference between the two types of chillie plant: On the left a Habanero, a bit bushy, and on the right an Ufo, a taller plant.
Next week will be the first time I leave my sweethearts alone for a few days. I am curious to see how they look when I get back.
Look at this beauty :)
The chillies are doing very well.
They are still inside but today I am going to prepare the garden so I can move the chillies outside as soon as the temperature allows. Which is not going to be today or tomorrow, because the weather forecast says it will snow, brrrrrr!
Oops, something went wrong. Two pots, same soil, same water, same sun, both ufo chilli seeds. The plants in the left pot have died, but the plant in the right pot is doing very well.
@fzer0 die sind 2,5 Jahre bei einem Westfenster vergessen worden.
Daher auch die tolle Farbe.
Volle Keimfähigkeit. 😳 #Chili Ají Mojo #SchoafeSochn hoit. 😁
I'm always on the lookout for super cheap recipes for people trying to stretch their food budget; cheap plus simple is the gold standard. Well, litotes and metonyms, I found a pretty good chili with just five ingredients:
CRAZY SIMPLE CHILI
1 lb ground beef
15 oz tomato sauce
15 oz kidney beans (drained)
15 oz chili beans (undrained)
2 Tbsp chili powder
Cook the beef into crumbles, add the other ingredients, simmer until it's bubbly. That's it. That's like $3 plus whatever a pound of beef costs, and it takes a half hour.
Chili experts will no doubt tell me that it would be better with more ingredients; and they're right! I'm just going for what I consider the simplest recipe that still constitutes good chili. By all means, improve upon this recipe as you see fit.
Will add that I made this today but with fake vegan beef, and it tasted exactly like normal chili, but was 100% vegan.
"Le changement climatique a-t-il une influence ? « C’est le ciment de tout ça », tranche le chercheur. « À part l’année dernière où il a beaucoup plu, nous accumulons des années et des années de sécheresse ici. Dans le centre du Chili, nous avons battu le record du nombre de jours au-dessus des 30° et les maximales historiques sont régulièrement dépassées », énumère Miguel Castillo. Le phénomène climatique naturel El Niño, qui trouve son origine dans l’Océan Pacifique et provoque sécheresse et inondations selon les régions, s’est aussi aggravé en raison du réchauffement de la planète."
Hop, un #MardiConseil aux couleurs des vampires et du #Chili avec un récit de type survival horror mâtiné de critique sociale et de guide touristique. Franchement une excellente surprise ! https://www.outrelivres.fr/zona-cero/