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Nice! They propagate easily from cuttings being soft wood. We have a hedge of them, and make cordials and vodka cassis out of them

It's time for breakfast here and I am so into that burger right now GM.

I know he hasn't been on for a while, but worth wishing a top bloke a very happy birthday, especially this milestone!! 

lol. Poor turn of phrase, going to a funeral tomorrow.  ;)  Playing for fun anyway.  No entries from me this year just some support to pay it forward. I'll photobomb your vagabond thread with one soon.  

  Lol. Best intentions.  Meat is ready but ran out of time on pastry. All packed and frozen. Was going to do the pie on the weber... No time tomorrow - when does the comp end? 

Trident Chilli is a legend!  Received this in the mail today.  Thanks again John!        

Only a month out from when we should have, but trying to get everything right this year..   We built a big compost on the weekend out of recycled corrugated steel, the best things in life are free!    Judging by the pavers and consistent length of materials, I reckon it's 3x6m.  Cool cucumber...

Looks like you are set for a bumper season!  We just planted out garlic bulbs, a little late but should get an early crop by December.  Love the tomatoes in the greenhouse, they are looking super healthy.  Great bean climber there too! 

Oh my goodness.. Great hop combination     https://youtu.be/4pXfHLUlZf4  

lunchtime   Left over pomegranate molasses glazed pulled lamb with butter lettuce, cucumber, coriander, lemon juice and sour cream dressing, and a tortilla with some spoonfuls of TC's Natalie's Nectar sauce (great sauce mate, all the ingredients are there on the palate, balanced and delicious!)    

Sorry I am late to the party, been a crap week, doing palliative care for my grandma until she passed away, then packing things down. Funeral next Friday.     Lots of tasty eats going down here... Too cold to bbq now so cooking for fun   Beef and Oatmeal Stout Pies   Cooking in the slow cooker...

What do you do with all the chillies TC?  It looks like you have twice as many as I grew out, and I am still picking a minimum 2lb a week at the moment.  Thought I was done for after the last pick of 2.4kg but no frosts forecast and lots of colour in the patch again this morning.  There is no...

I used them this year and the plants that were in them were all huge.  I went 10g bags.  Especially aji amarillo, tall plant and heavy pods... All of mine got 2-3 garden stakes in the bag at planting, which helped alot too.  

I love this thread.  Day of the Triffids - chilli style.  Looking good mate.

Leftover pork tacos last night.  Cooked some up in a tomato passatta, cumin, clove, garlic and arbol chilli.  Dos capas with the soft tortilla having a generous smear of bahamian goat pepper lime jelly, a fresh avocado, pineapple red onion, cilantro and lime juice salsa, cheese, sour cream...

A multi shaker would be the goods, so you can pack a range to use for whatever ends up on your plate.  Going thai? Got thai.  Brisket boring? Ghosted good..    Something like this would work.   https://www.trekneat.com/en/de/512-8014643-tm-spice-shaker-4-parts-keyring

I am absolutely in the market for one of these, restaurant hot just isn't anymore.

And the dried pods for the season.  Smoked yellow rocotto, smoked aji lemon drop, smoked bahamian goat pepper, smoked red bhut, aji amarillo, smoked aji amarillo, smoked carolina reaper.      

Along with the super peel, I picked up a copy of Flour, Water, Salt, Yeast - the fundamentals of artisan bread and pizza by Ken Forkish.  The pizza dough is his poolish pizza dough, with the poolish made last night.  I have learnt a lot over the last couple of days reading this, in particular...