Devv-2017-Having a good time in the dirt

Another season has come and gone. Time to start a new one!
 
Although I did already a few weeks ago . After last years dismal (late) start I jumped in a bit early to insure I could have viable plants come dirt day. I can always cut them back, if I need to. I have to compile a list yet, but I'm growing the full spectrum. Sweets, to supers, based upon what we will actually use. Most of my list is to make LB happy; I'm really glad to see her infuse peppers in more and more dishes. Can't beat that when the wife takes interest
 

 
Not the best pic; but the shelf is being sketchy, and I don't need all the babies bouncing off the floor.
 
Good luck to all this season

 

[stettoman]

 
Are you going to make the sauce? The meals are endless. Chicken cutlet Parma- use boneless chicken breast sliced to 3/8 to 5/16 of an inch. Run through a tenderizer (we have a neat handcrank unit), dip in beaten eggs and add Italian breadcrumbs. We fry up a few pounds and freeze them. For two add a few in a small pan, cover with just enough sauce. Bake until the sauce is bubbling a bit. Add the Mozzarella. Poof meal! Meatball heros, of course with the Mozzarella. And then the Stombolli, Spaghetti, don't forget the Grated Mozzarella and hand grated romano cheese. Baked ziti, stuffed shells. Ok now I'm hungry. But LB spoils me with this all the time.

 
 
Yes. We haven't used a store bought Italian sauce since 2004. If pressed I might be able to find the day and date of the last can/jar I ever opened.
 
I do set aside great volumes of time for sauces that require it, and I love your sense of portion: baseball size onions. You learn from your folks? I almost never use a cup or spoon to measure anything.
 
As far as the endless meals go, we'll get to them, but we recently committed to The Program. I'm headed for 60 yo and am easily seventy lbs overweight. I feels like 10 lbs of crap in a 2 lb sack. My problem (besides being a kick-ass cook) is portions. The better the recipe, the less my restraint. I have resigned to the fact that food is going to kill me. I'd like to prolong the inevitable as long as possible so I can keep enjoying it.
 
Can you say "Catch-22"?

 

[dennish]

Hey Scott, awesome grow to date, some great pics too... keep up the good work!


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[Devv]

 
Cool! Yeah, you'll have to dance fairly close attendance opening up the ends of the low row cover to let out excess heat on warm sunny days and buttoning up an hour or so before sundown to hold it in at night. I'd wait until the overnight low temperatures are consistently in the 50's to remove the low row cover entirely. Are you still planning to use the "wobbler" system for watering your chiles? That may not work through the plastic, but laying drip tape underneath the plastic when you put it down should do nicely... or you could cut the bottom off of half-liter water bottles and bury them next to each plant. I find a half-liter of water per plant twice a day is plenty... even during midsummer here. You might need more where you are though... You're the best judge of that. Good luck!

 
I only use the wobblers when they really need water and I'm in a lazy mode   They promote weed growth. Normally I use a ditch flooding method, but for sure the wobblers are nice to have!
 
For the amount of size the garden is I'll just try this in a small area. I'm thinking of the hugel beds here, as the fence on the North side will help with a support system
 

 

[Devv]

 
 
Yes. We haven't used a store bought Italian sauce since 2004. If pressed I might be able to find the day and date of the last can/jar I ever opened.
 
I do set aside great volumes of time for sauces that require it, and I love your sense of portion: baseball size onions. You learn from your folks? I almost never use a cup or spoon to measure anything.
 
As far as the endless meals go, we'll get to them, but we recently committed to The Program. I'm headed for 60 yo and am easily seventy lbs overweight. I feels like 10 lbs of crap in a 2 lb sack. My problem (besides being a kick-ass cook) is portions. The better the recipe, the less my restraint. I have resigned to the fact that food is going to kill me. I'd like to prolong the inevitable as long as possible so I can keep enjoying it.
 
Can you say "Catch-22"?

 

Glad to hear no store bought sauce! That warms the heart   I'll be 59 in October, 6'3"s and 195lbs. Believe me it's no easy task trying to keep the weight off. In fact it's really hard being I love to eat. You're correct, it's all about portions, and of course what you eat. When we go to our favorite Mexican restaurant and pig out for lunch, supper will usually be Liptons chicken noodle soup and an English muffin. Frankly, by supper time after a major hog fest, I'm not hungry. We switched to eating more fruits and veggies, and the deck of cards sized meat portions. It's actually a bit painful at first, but 3-4 weeks later it's no problem. I used to be the guy who at lunch ate the chicken fried steak plate with mashed potatoes and green beans. The steak was as big as the plate. 3 dozen shrimp on all you can eat on Fridays..LOL. As soon as I stopped burning the calories working in the hot oven (117°) auto shops I pounded the weight on. I use my Wranglers a a gauge, 34" waist, they get tight I cut back. However I do have an array of "how they fit" 34's. When the three largest get tight I buckle down. One other thing, if the "big meal" is lunch it's easier to go slow on supper.
 
Good luck with the program! Been on it for 17 years, and hate it sometimes

 

[Devv]

Hey Scott, awesome grow to date, some great pics too... keep up the good work!


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Thanks Dennis!
 
I'm looking forward to some early peppers this season, as long as Ma nature behaves.
 

 

[mpicante]

Great grow list.Very nice mix of heat levels.Good luck on the season.

 

[Seacowboy]

Glad to see your up and running early this year Scott.

 

[randyp]

 Hi Randy!
 
Good to see you! It's been 32 years since I used one. It was my back way back then. I'm sorry that you're needing one. When are you going to get the hip done?  Please don't wait so long that you stress the good one. I know a few who have..I'm coming along with the shoulder. It still tingles in my right hand some, but I can use the arm again...Doing my best to behave and not do too much. The alternative is to sit down and have a beer, some how I find that quite easy to do

   One more year Scott,when I turn 55  I'm taking 25% of my ESOP out and banking it.That lay around money will come in handy.I am like you I could quit now but if I make it to 60 I stay on my insurance till 65.

 

[Devv]

Great grow list.Very nice mix of heat levels.Good luck on the season.

 

Thanks so much!
 
I feel a really good year coming on

 

[Devv]

Glad to see your up and running early this year Scott.

 
Good to see you Jason!
 
How's things going your way? Great I hope!
 

 

[Devv]

   One more year Scott,when I turn 55  I'm taking 25% of my ESOP out and banking it.That lay around money will come in handy.I am like you I could quit now but if I make it to 60 I stay on my insurance till 65.

 

Hey Randy! 60 is not hard, take care of yourself and go for 90! That's my goal   I socked some $$ away years ago in funds, and they're doing OK. Retirement will be a huge pay cut, but who cares? most everything is paid...except that dang Hellcat I bought a few weeks ago. LB said buy it! I always listen to the "boss"

 

[randyp]

 
Hey Randy! 60 is not hard, take care of yourself and go for 90! That's my goal   I socked some $$ away years ago in funds, and they're doing OK. Retirement will be a huge pay cut, but who cares? most everything is paid...except that dang Hellcat I bought a few weeks ago. LB said buy it! I always listen to the "boss"

The pulley plant I work for got rid of 401k option in 2002 and went to an ESOP.(employee stock ownership plan)Shares were 19$ a share back then.,We thought they were taking us for a ride.Now 15 years later our closed stock company value is 278$ a share.It has a lot to do with the way product is now handled.Think of all the rollers and pulleys Amazon and Fed Ex use in their huge warehouses.

 

[Masher]

Two pages of bromance   Just messin with ya dev 
 
I am ready for a pic update
 
Had to go back a few pages to find grow stuff  ...nice looking plants, and that Calzone!! Dude!!   
 
 
 
 

 

[Superhot Sim]

Just read through all of this years Glog Scott and man you re flying .....Love the grow list and your seedlings all looking very healthy indeed.
 
Your set up for a Steller season , good luck with everything .....
 
Pizza looks superb

 

[Devv]

The pulley plant I work for got rid of 401k option in 2002 and went to an ESOP.(employee stock ownership plan)Shares were 19$ a share back then.,We thought they were taking us for a ride.Now 15 years later our closed stock company value is 278$ a share.It has a lot to do with the way product is now handled.Think of all the rollers and pulleys Amazon and Fed Ex use in their huge warehouses.

 

Wow Randy! I was thrilled back in the day when my funds doubled every 6 years. Of course that stopped when they knocked the twin trade towers down. But your plan is simply killing it. Good idea to pull some out and diversify, you can put some in a IRA rollover account and not have to pay taxes until you draw it out after you're 59.5 . Don't work too hard!

 

[Devv]

Two pages of bromance   Just messin with ya dev 
 
I am ready for a pic update
 
Had to go back a few pages to find grow stuff  ...nice looking plants, and that Calzone!! Dude!!   
 
 
 
 

 

Yeah I know, a lot of old buddies visit, and this is the slow time when the babies just hang there....but I have some pics...

 

[Devv]

Just read through all of this years Glog Scott and man you re flying .....Love the grow list and your seedlings all looking very healthy indeed.
 
Your set up for a Steller season , good luck with everything .....
 
Pizza looks superb

 
Thanks Sim!
 
Now here's a few pics from today:
 

 

 

 

 
The bottom row under the T5 lights, the top row is mainly maters. I had company all day yesterday and am glad I pulled the trays and turned them today. The Aji Dulce was dry. The plants at the back of the station show some yellow in the leaves. They live near the reflective backing. It's fine under the T8's but I feel it's too much under the T5's.
 

 

 
One of the GrowDown plants, just moved it down to the T5's today.
 

 
One of Gochu's trying to make babies already. They don't waste any time!
 

 

 
One of the Chinense, I'll be scrounging for space here shortly

 

[OCD Chilehead]

Looking good Scott.

I wish my starts looked like that, well maybe not. Still cold here and I'm not quite ready.

They look really healthy.

Congrats!

 

[Trident chilli]

Fantastic show Scott .... I am also growing Rick's Gochu and it is a variety that certainly doesn't hold back ... nice to see a flower so early on. Keep us updated looks like your going to have a bumper season

 

[stickman]

Glad to see everything looking so good Scott! I'd pinch the blossoms at the first two forks to let the Gochu plants get a bit bigger before they begin production, but nice to see them ready to go.