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  Thank you very much! Definitely loads of pods ripening now.    Yup, she definitely has the magic touch. Thanks for stopping by!

I definitely want more of that cherrywood smoked trinidad mix that I got last time. That was the bomb!

Nice looking tray of pods there, loads of great colours!

That is a lot of tasting! I love all of the yellow in the picture above, and the BBG7 looks pretty awesome. 

Awesome looking sauce and ribs! That is a serious blender you got there! I had an old one that looked like that, and it was the best blender I ever owned until I dropped the top half (which is glass) and it shattered all over my kitchen floor.

  Thank you, that means a lot to me. I pay a lot of attention to colour and shape when I am planning my grows. Loads of ripe pods today, filled two baskets.   A handful of Butch-Ts. There is a lot of hurt in these pods.   The assorted yellow and not yellow 7 pods that Sofia and I picked today. ...

I have a short break so I decided to snap a few pictures of the current state of my pepper grow.    The yellow brain is still plugging away. For some reason I think he will ripen, despite the odds.   I have picked about 80 aji lemondrops off of this plant already, and she is still loaded up and...

Count me in for some sweet paprika seeds :) I know those will be on my grow list next year.   Aside from the colour, the not yellow bhuts don't seem to have the classic bhut shape. I wonder if it just came from a seed that accidently blew over from a different pile. 

Hey Ramon, great to see the other plants in your grow! I notice you always put something underneath the pots, which makes sense to me as I am discovering my plants are now drilling down out the bottoms of my pots and into my interlock.   Good review of the peach bhuts. Mine are just starting to...

  Thank you very much for the suggestion, I will definitely try it!   Yeah, the fact that the heat stuck around was a huge shock to me. I think a part of it was having loads of peppers in it, and the other part was taking the time to pull seeds off of each individual piece of placenta. I was...

Over the past few days Sofia and I picked about 40 aji lemondrop peppers, so I decided to make pepper jelly with them this evening.   De-seeding was a huge pain. The seeds were really stuck on the placentas, so I pulled the whole shebang out, pulled the seeds off, and then put the placentas...

I've seen those critters before in my garden, but I have no idea what they are or if they are helpful.   That is a fine looking weekend pull!

The MoAs look awesome!   The clone you show in the pic sure does have an impressive root system going. That is pretty much the whole battle with getting plants off to a good start, so I am sure this one will work out well for you.   Have a great weekend!

  I hear you. I definitely would be doing nothing but dirt grows if I had the room, but as it is I only have space if I put my peppers out on the interlock. Putting dirt on that would defeat the purpose of having interlock there, so it is what it is :)

Bumpetty bump. Great looking grow so far, can't wait to see the rest!

Wow, that sure does look great! I can practically smell it from here. 

At the end of May my yellow brain strain was a stick that stuck up about 3 inches from the ground. It was quite pathetic. I almost pulled it a couple of times, but I decided to let it be just to watch it grow. Well, the crazy thing became my largest plant by the end of July. It still had no pods...

It is too bad the shipping from US to Canada is so brutally long, otherwise I would put in an order in a heartbeat. 

    It gets even worse for store bought tomatoes. A researcher in Wpg found that store bought tomatoes are typically genetically modified so that all of the fruit get to the same size at the same time. The gene they tinkered with that does that happens to be the same one that controls the sugars...

The dip looks awesome! It reminds me of humus, except with garbanzo beans instead of chick peas. And with loads of heat added, of course.    You are the first person I have seen cooking with a barrackpore. I hear those have phenomenal heat, but are a bit on the battery acid side of the pepper...