Category: Eating raw

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10/30/2023 last peppers

The last peppers of the season piled on the gray ceramic kitchen table. There are long curly skinny yellow corbaci, big red bell, green bells, and brown-purple bells, and two little triangular apple peppers.
Before the hard freeze I cut down all the pepper plants (plus a few stray and unfortunately sized okra) and put them in the garage. The next day when I had time, I sorted and weighed them. we got a good last bunch of all our pepper varieties for this year! Paula notes of the sweet peppers, the apple peppers were sweetest when both red and green. The California wonder bell and chocolate bell were both more bitter when young/green. The Chef likes the thin and easy to cut corbaci peppers.
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10/05/2023 three chef meal

Credit for fancy salad to Paula. The Chef made the bacon cheese chicken rounds and sautéed veggies. All of us and our guest rolled out potato gnocchi. The potato gnocchi is topped with pesto made with garden basil. the sunflowers are the ones from the garden from two days ago.
Our guest brought this exquisite chocolate flourless cake topped with chocolate ganache. Paula added the edible flower of Texas mallow. (It tastes… like a plant haha.). The cake was DIVINE.