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@AzOr we've been making colorado chile rellenos and green chile cheese souffle out of the ones from our garden. turns out that later in the season the Big Jim hatch medium chiles are actually pretty hot.

Hatch chiles still going strong. If this keeps up until the first frost I'm gonna run out of freezer space.

I'm going to settle this once and for all. It's soda. Because... pop goes the weasel...

I hate those things and yes, blacklights do work to spot them in the dark.

Sweet brined Santa Fe Grande peppers made yesterday, hot water bath canned.

Hatch chiles and Santa Fe Grande peppers from the garden this morning.

Hatch chiles from the garden about to go on the grill for roasting.

Heirloom tomato gallette. All the tomatoes are right from our garden. Credit goes to the Mrs.

All the peppers and tomatoes were started indoors from seed. All open pollinated to facilitate saving seeds. Trying a bunch of different hatch chilies this year and six types of both hard, and soft neck garlic to figure out which grows best here in 'Sweet Home Alabama'. The snap peas should be...

Here's the garden so far this year. Everything started from seed.

Our haul from the 1st beach vacation in 4 years. Fossils hunting fossils.

actually gonna fry wings for dinner. a healthy soak in texas pete, bake on the sauce, add celery and blue cheese dressing, and it's just like where we grew up in Rochester.

I started brining pork chops for the very first time about 2 months ago. My wife and I both agree, they're way better no matter if using boneless or bone-in, no matter how you cook them. Making pecan crusted boneless loin chops for dinner, will brine them for ~ 2-4 hours. Not sure if the...

Peppers still going strong. Santa Fe Grande, Pasilla Bajio, and Shishito

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