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I do silver sharpie on blue painters tape, slap it right on the side of the container. Never have had a problem with fading, the tape peeling or anything else. I've got some labels still stuck on my containers from last year that I haven't removed yet.

Conjoined twins! Very cool! 

Whipped up a big plate of pasta today for lunch. Used 2 chocolate Devil's Tongue peppers, which perplexingly had ZERO heat to them whatsosver. It was the first time using any pods off the plant, so not sure if the plant is a dud, or what.  Oh well, the pasta was still tasty!         

After intense thunderstorms last night, went out this am to find a decent amount of pods ready for pluckin'..     In the picture we've got - Devil's Tongue Chocolate, Lemon Drops, little Explosive Embers, Hot Mamma Rosso, an F2 hybrid of a cross I did a few summers ago, two small Portokolova...

        Off-topic side note, but hands down best pizza in the DFW metro area is Cane Rosso. Worth a trip for sure! 

Tonight's dinner/hangover meal..  A heaping plate of AOP, made with some Nitan peppers I had in the freezer.  Pretty good, although I thought it would have turned out spicier than it did.                    Cheers!

  Tasty stuff! How are shishito peppers? I haven't tried one to my knowledge, but always on the lookout for a good variety that's a compromise between the heat level I enjoy, and what my husband can tolerate, haha. 

Late night meal last night. Classic AOP with a twist - one Cantabrian anchovy added into the olive oil after the garlic and peppers, and before adding the parsley and water. Once plated, some bread crumbs generously sprinkled all over, topped with two more anchovies.        Americans aren't big...

Hi Foxtrot!    Yes peperoncino pretty much just means "hot pepper" in Italian, without denoting any one specific variety.    I agree most any hot annuum will work well if you're looking for the most typical expression of a recipe. Some classic Italian peppers are Diavolicchio, and Fuoco della...

:confused:   I wouldnt recommend anybody doing things just to do them either, I only suggested it because as I mentioned, I used an epsom solution on my plants earlier this year and saw noticeable results. In my case, a one-time drenching helped, for others it might not, depending on what's...

To be clear, I use epsom salts dissolved in a watering can (not a pre-made solution) on my plants after transplanting into their final containers, and water over the whole plant so it effectively "rains" over the leaves, as well as getting down into the soil. For me it's always helped the...

Doing a foliar spray with some epsom salts dissolved in water should help

Dropped a bid! (will have sent to my Stateside address in case of a win)     I have a feeling this listing is really going to pop off based on the number of watchers and days still left on the auction. 

Best labeling solution I've found so far is silver sharpie on blue painters tape, stuck right on the side of the plastic pots or buckets. 

I give some away to anyone who's interested, the rest mostly end up in my freezer to use over-winter.  Dehydrating for flake and powders prob my next move...freezer's kinda full after last year  :P

Can't say it helps me either, I seem to attract them like a magnet. Maybe there's some other component in the sauce that's helping to repel them, or metabolizing in your body in a unique way that helps to ward them off.

Lunch today - Made with Tortiglioni pasta, and Cheiro Creme + Macchu Picchu pods. Even if spaghetti is irreplaceable, the short pasta was a nice change..

Hahah I'll have to start including the wine pairing :P

Also Aji Norteno !

I really enjoy Ecuadorian Brown peppers, they've got a really nice flavor and are wonderful in every day cooking where you want heat but not super hot levels.