Those Scorpions will make some awfully
good smoked powder.
Well, I've got big plans for these fellas.... There is still enough time (before the rains arrive) to dry them in the sun. Smoking will have to wait until we are at our new home.
In the meanwhile, it seems my first steps into the world of fermentation are yielding positive results. The plastic bag in the image below is fully inflated. I made a small incission near the seal and immediately expelled the gas by putting pressure (no opportunity for gas to enter). I then sealed the bag again as quickly as possible. I expelled most of the gas, but not all. I imagine something has to remain in order to avoid that undesired microorganisms take over and ruin the ferment. Odour was good. The ferment is about 3 weeks old, 4% NaCl by weight (total weight = 700 g). I used
chile chocolate (local heirloom) that I had bought on the market. Also has tomatoes (hence the liquid, I believe), carrot, onion, garlic, ginger, some spices.
And it's time for me to
be ready, because harvests are just around the corner. I nicked a few Jaloro jalapeΓ±os yesterday and used them in a mango salad (
click here for the preparation. I prepare the beans separately. Beans, cheese, platain, this mango salad, chorizo, and tortillas
). They were quite good and even green they were rather sweet. Very very mild though... But as long as the taste is good, I'll have it.
Even the Whynot is setting out pods. Just look at this beautiful cluster. First flowers and *bam* pregnant.
God Stopper is taking things seriously. I have noticed that some pods have begun to change colour.
Welcome to my GLOG!
Probably a hot pepper as well 
