pepper update, Monday 11/14/16

I have been moving the pots in and out because of low overnight temperatures. The plants seem to be tolerating the repeated changes reasonably well.

The Lazarus pepper began blooming last week, and its first flower will probably transition to a pepper fruit within the next few days. Meanwhile, the lower pepper on the plant with the miraculous good luck shield is starting to ripen and turn red-orange. Unlike the sideways pepper, it's doing this all over rather than starting from a single point, which means the whole thing has a vaguely brownish tinge rather than having a single spot of actual orange that I can photograph to show you.

As you can see from the fifth picture, the pepper on the plant that lost an entire branch to squirrels has a small brown spot near its stem, but I think it is purely cosmetic and of no consequence.



1) five peppers, Monday, 14 November 2016


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2) the Lazarus pepper, still blooming
3) the decapitated pepper, with its two fruits


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4) the repotted pepper
5) the pepper that lost an entire branch to squirrels
6) and the pepper with the good luck shield, starting to ripen


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fajitas: once more, with chicken

Below you see four peppers that I have picked over the past week or two -- where by "picked" I mean "trimmed and saved after they were chewed off their plants by squirrels." I sliced them up last night to serve as one of the two peppers in my latest batch of fajita filling, and stored them in the freezer overnight with the other sliced veggies.

To make fajitas, I use two bell peppers, two onions, an Ortega spice mix packet, some additional cumin, chili pepper, garlic powder, and oregano to taste, and a pound to a pound and a half of whatever meat is on hand. This time, the meat was four chicken thighs. I hate slicing meat, but here is a secret: it is about ten million times easier to cut half-frozen meat than fully thawed meat. Now you know! So I only moved my chicken from the freezer to the fridge around 5pm, and did my cooking around 9pm while it was still nicely firm and solid.

The results taste pretty good, if I do say so myself. :)


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