So far I’ve transplanted Jalapeños, Serranos, Chinese 5-Color, Corbaci & Tabasco.
I did start some other hot peppers, but they are just now germinating. I’ll probably start another small tray of a different variety as well. Peppers are one of my favorite things to grow 🤗🌿
An A-B-A set of Southern Pacific F7's, along with a GS-class 4-8-4, have northbound train #71 the “Coast Mail” at Serrano, California, circa 1955. This largely mail/express run operated the Coast Line between Los Angeles and San Francisco.
VIL Y RUIN Es una vergüenza lo que hizo y lo que dijo ayer el número 2 del PP de Ayuso. Quien utiliza esas formas y ese tono no debe estar en política.
Video publicado por Juan Lobato @juanlobato_es
First time making green curry from scratch. Used a lot of garden and foraged ingredients.
Was really disappointed initially when I found out I was growing Serrano peppers instead of Poblano because I freaking love Poblano and I don’t know how to cook with Serrano... but I thought, “Hey, we have a can of coconut guts, let’s try a curry!”
So into the blender went 1 serrano pepper from the garden (deboned and seeded), 1/2 cup of carrot greens, 1.5 tsp garlic powder, 1 tsp wild foraged ginger powder, a heaping tablespoon of foraged monarda leaves (dried), and the same of garlic mustard leaves (dried), 2/3 cup of chorped yellow onion, 3 sprigs of lemon balm, 2 lambs ears leaves, and 2 clusters of wood sorrel all from the backyard flowerbed.
That got thoroughly ninjaswirled and wangjangled, and went into the pot on medium heat with 1/4 tsp cayenne, 1 tsp cumin, 1/4 tsp cinnamon, 1 heaping tsp of tumeric, 2 tablespoons of olive oil and cooked until the paste was THCK
Then I added the (16 oz) can of coconut guts, about a cup and a half of a pork and lemon broth I had from my dolmas previously, and let that simmer for about 20-25
Then went in a can of salmon and all the veggies I had that I needed to get rid of!