August 16, 2009

All Ripe Now

Four days have passed and now the little scotch bonnets are ready to go. There are only a couple of green peppers left. Everyone is afraid to eat them. They are intensely hot. I made chile oil out of the first two that made its way into a spice rub. I've served a tiny amount with pasta and some wild salmon from our beloved Alaska.

This morning we went to the Palisades Farmers Market for a chicken, jewelicious chard and three peaches that will be eaten this day.

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