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Member Since 07 May 2014
Offline Last Active Yesterday, 09:23 AM

#1568248 Diner Lingo?

Posted by SavinaRed on 15 July 2018 - 12:57 PM

Pigs in a blanket 


And heck with the plain old swanson tv dinner supersize it to the Hungy Man Dinner- Mean Joe Green was the company spokesman :)


Oh and lets not forget " Hippy Food ". 


Modern day vegan, vegetarian meet the Hippy. These hippy's are your ancestors rofl.................


now burn a big fatty and eat some meat  :)


who remembers " Twiggy " ?  5'7"  92lbs   :shh:


#1568071 In and Out burger/cast iron skillet

Posted by SavinaRed on 14 July 2018 - 06:26 PM

I like 69 / 31, its a really juicy smash-mouth burger  :)

#1568068 Cacti Thread

Posted by SavinaRed on 14 July 2018 - 06:23 PM

I got into Japanese Maples last fall and now have 12 of them  :)


So succulent collecting has taken a back seat this year. I've actually been thinning them out and giving allot away to my daughters so they can start a succulent garden or containers. 

#1567940 Cacti Thread

Posted by SavinaRed on 14 July 2018 - 01:18 PM

also mine is in full sun all day and its been 100* weather for several weeks. 

#1567897 Cacti Thread

Posted by SavinaRed on 14 July 2018 - 12:00 PM

Here are a couple recent pics

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#1567776 Cacti Thread

Posted by SavinaRed on 13 July 2018 - 11:05 PM



Hey Savina,


   I know this post is a year old now, but where did you order your Desert Rose from? Was it a quality plant and do you have any current pics of it?

I forgot where I ordered it from I will research and see if 

i can find out. I know it was somewhere back on the east coast.

I will try and post a pick. 

#1566088 Pasta sauce recipe?

Posted by SavinaRed on 07 July 2018 - 09:52 AM

screw the unsalted butter go with the salt as salt always enhances the flavor of food. 


I make a killer pesto almost every weekend during basil harvest :) started last month and will go into October/ Nov. I have 10 plants. 


And guess what I always add 1/2 to 1 cube of salted butter to the sauce. Huge difference in taste and texture. And now that I use my Blendtec the sauce never separates like it use to with the olive oil in my ninja. The texture is much more consistent and smooth with the Blendtec and the sauce stays together really well. 

#1566025 Pasta sauce recipe?

Posted by SavinaRed on 06 July 2018 - 09:33 PM

I didn't take any measurments, just eye-balled everything like Bobby Flay would do..

Same here I just went for it lol and used what I had at home without going to the store for anything. I used 5 different types of tomatoes in the sauce. I also used these herbs from my garden- basil, oregano, lemon thyme and rosemary. Garlic was from a jar and a walla walla onion. I also threw in a fresno pepper that was turning red and sliced it up really thin for a little kick. 

#1565706 Pasta sauce recipe?

Posted by SavinaRed on 05 July 2018 - 02:50 PM

Just ate some :)

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#1565420 Pasta sauce recipe?

Posted by SavinaRed on 04 July 2018 - 03:02 PM

You can't go wrong with-

fresh tomatoes

fresh basil

fresh garlic

fresh onion (not too much!)

maybe a caper or two (or 10 ;) )



other additions----

fresh oregano (just a bit)

fresh marjoram?

black pepper



Oh Man!  That recipe is making me hungry!




3 cups tomatoes

1/2 cup fresh basil leaves chiffonade

2 Tbsp crushed garlic

1/2 cup fine chopped onion

2 tsp capers

1-2 tsp salt


serve with a wide noodle like linguine, fettuccine or a chunky piece pasta like penne or farfalle.


And LOTS of parm!   plus your choice of red or yellow chile pepper flakes/powder.



oh boy I have 18 tomato plants most of them heirlooms so needless to say I will be making some today as I have 10 basil plants, fresh thyme, Greek oregano and Italian , shallots and chives to use and of course garlic :)


oh and maybe a couple mild peppers I have some serrano's and fresno's just starting to turn red. 

#1564663 Your first super hot stories

Posted by SavinaRed on 02 July 2018 - 04:48 PM

Salsa lady thats hilarious but I know at the time it was terrible 😂

#1562760 Smoking Ribs Thread For All

Posted by SavinaRed on 25 June 2018 - 07:43 AM

RG that 3rd pic down showing the marbling on those beef ribs is money.  Can't wait to see what you do with em.  :)

how long did you smoke the ribs and at what temp, thx !

#1562534 Your first super hot stories

Posted by SavinaRed on 24 June 2018 - 08:40 AM

I remember back in 2013-14 eathing my first hab and it ruined me with cramps, puking sensation but held it in, burning mouth,tongue,lips, throat etc.......


Then I discovered the Red Savina and this forum. I ate one of them and it was much worse than the hab. I had this macho thing going at the time along with my brother who always could tolerate more heat than me. So next we tried a butch t which ruined both of us then like gluttons for punishment we next tried a moruga. That caused severe cramps, pain beyond the others but we survived. 


Last but not least we both ate a Reaper. I handled it better than my brother who ended up puking, stomach pains all night and couldn't sleep. I damaged me worse than all the other peppers but I did it without puking which in my mind was a victory.


One thing I learned from all that macho/ego eating supers. That I will never eat them again as the pain is way to intense and that I like flavor over heat now 24/7. Every once in a while I will have some super hot sauce but even that is rare these days. I hover around the scotch bonnets as the top of my heat/flavor level now but still don't eat them by themselves and always have it with my food in smaller pieces or in salsa's. 

#1562531 DF 2018 Veg Grow log

Posted by SavinaRed on 24 June 2018 - 08:03 AM

I grow the Italian basil every year and make pesto every weekend. I have 8 plants this season. 

#1562326 What becomes of the surplus harvest?

Posted by SavinaRed on 23 June 2018 - 01:22 PM


I've been wanting to try the Red Savinas. I love superhots and plan to keep several around, but anything that tastes good is welcome.


I've been giving away some of my frozen pods to get others into this so the pepper business expands a bit. A lot of people are interested but apparently can't think to look toward the internet.

Savinas are between the heat of Caribbean reds and bhuts but retain the better fruity,citrus flavor of the red habs. I don't like the flavor of ghost peppers at all. I have to dr them up when making a sauce whereas with savinas, CR;s, scotch bonnets etc..... the flavor of the peppers are great on their own and no need to cover the flavor IMHO. Some people like the ghost flavor but I'm not one of them and they are one of the super hots if you like them that are really easy to grow and very productive even in the heat where I live.