glog Dot Com 2017

been away for a year changing careers but kept 4 over- winters (a couple of winters) alive. Looks like all 4 will make it
 

 

 

 

 

 

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Update on Methuseleh. The stems reached the point where it splits.:

 

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Update. Methuseleh is really growing into her own:

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Plus, finally got a single pod set on this other super hot plus more flowers:

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Found another pod on the back of the plant that only had one so far

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Smallest plant finally starting to put some flower buds out. This plant looks like a Caribbean variety because the leaves are huge. Also pruned a couple of lower younger branches off to devote its energy to the 3- 4 large stalks that are already above the tomato hoop

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Must be 10+ plus full-size super Hots on this one:

 

[Devv]

Looking good!
 
You're doing really well with you container plants. Keep it green!
 

 

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One of my hotter ones ripening

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[PaulG]

Very nice OW/container plants, David, you have
done a nice job of bringing they to the flowering/fruiting
stage.  May you be blessed with many pods!

 

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Methuselah finally started putting out buds like 2 days ago

It would be nice to get at least one or two pods off of this plant, if not more

 

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going to try one of these orange Peppers today not exactly sure what it is but it's should be hot I'll let you know. Went out and bought yogurt and whipped cream yesterday just for that

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Here's how it looks cut open doesn't look like much oil we'll see

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5 mins later and its hooot!!!  at least 700,000 scovilles is my guestimate. Burn is mainly on the tongue, then burns on the way down as well

 

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One of my super Hots finally starting to ripen after 3 weeks

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another pepper on the same plant

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Finally harvested one of these angry-looking Peppers looks like a, I want to say- Primo but I'm pretty sure I've been unsuccessful in germinating those and bringing them to fruition. This one has to be the hottest ones in my potted, balcony garden judging from the dimples and tail. Going to cut it in half and might eat it tonight but I may not because I have a big trip tomorrow. I'll bring it with me in a plastic bag if I don't eat it tonight

 

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Here's how it looks cut. Has that characteristic America's Trinidad- like, pepper smell as opposed to the Indian nagas

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I cut them and let them air-dry, if I don't eat them right away, so they don't spoil

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