lwood: (westria)
Last night, I took the nine baby chilis that are left in their slightly larger peat pots and set them in a roaster to serve as a slightly more functional box until they're distributed to [livejournal.com profile] purplevenus and [livejournal.com profile] wolfs_daugher.
More Gardening Babble, LJ Icons, and Zucchini Recipes Here: )
lwood: (teal party)
Not an official Teal Party Memo, but as I natter about green growing things, this is the best thing I have to qualify with.

Well, three pepper plants are now planted in 12" pots at my house, and three pepper plants are planted in 12" pots at [livejournal.com profile] dpaxson's house (woowoo portions of pepper project to follow under lock).

So...now what?
More Non-Woo Pepper Rambling, Homegrown craft projects, and Death by Zucchini, that's what... )
lwood: (Default)
For reasons discussed quietly under tighter filters, I'm growing many tiny fiery chili peppers and bringing along rather a few folks. It's community-supported agriculture!

Once done, obviously they have to be dried before achieving their ultimate purpose--which, to be politic, we will dub "rum-based chili liqueur".

The most energy-efficient way to do this, to my mind, is to make ristras--better known as "those chili braids", or one of the several Obligatory Southwestern Tourist Tchotchkes.

You know the ones. Tourists returning from Arizona and New Mexico are required by some unwritten law to return with at least one, and preferably all, of the following:

  • a braid of chili peppers and/or garlic, which will almost never be used for food

  • Something featuring Kokopelli, although I must point out that most depictions pour los turistas are lacking a significant key attribute. Kokopelli, he's one of those ithyphallic fellers...

  • a silhouette of a coyote howling at the moon.

  • a silhouette of a saguaro cactus


The images can be on any old thing, although for maximum cheese I encourage shotglasses.

On our first Southwest trip, even [livejournal.com profile] dpaxson and I, hardened as we are versus tourist cheese, did not escape without a Kokopelli or two about our persons. To salvage our cred, I should also mention that we also brought several pretty red rocks, some Acoma pottery bought from them on their rez, and, instead of a coyote silhouette, a coyote skull that had been left on the charcoal grill of our campsite--and, of course, many pictures and a few books.

The peppers in question, Thai peppers, will make veryverytiny ristras. This, I reckon, is to my advantage.

And when it comes time to remember where the directions are, I will have the links in this post:

This one has pictures, by a gent in the UK:
http://www.g6csy.net/chile/drying.html

This one's in New Mexico:
http://www.geocities.com/TheTropics/Island/3920/ristrapage.html

This one's from El Paso Community College:
http://www.epcc.edu/nwlibrary/borderlands/11_chile_ristras.htm

-- Lorrie

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lwood

February 2011

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