Girino

These wax like pods are beautiful. It's almost like the light slips on them, making it hard to get focus.

This is a Brazilian Capsicum chinense. The name is in Portuguese, meaning tadpole. Grodyngel in Swedish. So now I have learned a new Portuguese word :-)

Five years ago, I grew this variety, and it gave a great harvest. This year, I will not get many pods, but I'm happy for the ones that are there :-) If you want to see more pictures, you can have a look here:
http://petterssononline.com/habanero/peppers.php?action=variety&id=224

From the balcony in Stockholm :-)
   Mats

Chiltepin

Inspired by the nice weather I went out to the balcony to get a picture of one of my favorite varieties. Chiltepin. It's a Capsicum annuum

I have grown some other similar varieties. Tepin and chilipiquin. More pictures to be found here:
http://petterssononline.com/habanero/peppers.php?action=variety&id=145
and here:
http://petterssononline.com/habanero/peppers.php?action=variety&id=1203

I'm going out to Bergianska today to meet my friends from the chile pepper association. The annual autumn party. http://www.bergianska.se/index_program.php?vidare=aktuellt_hostfest11.html

Wishing you a nice Sunday! And maybe see you there :-)
Mats

Spicy chick peas

Friday evening and back on the balcony. Currently a heatwave in Stockholm, so now when I'm writing this at nine PM it's 18C. Amazing.

I made some spicy chick peas today. I put the dry chick peas in water last night, so they were completely soaked. In other words - let them soak in water for approximately 24 hours.

Then I took my favorite chile powder, mixed it with olive oil and salt. Here you have to use your own judgement what is suitable for you and your surrounding :-)

Mix the chick peas with the oil mixture and put on a baking sheet.

Heat the oven to 175C, and let the chick peas cook for about an hour. Stir occasionally.

It's perfect with a glass of vinho verde or orange juice or whatever you prefer on a Friday afternoon.

Wishing you all a nice weekend!

Hot regards,
  Mats

Thinking about redesigning the chile pepper database

As the evenings get darker, I'm thinking about doing some work with the Chile Pepper Database.

I need to fix some small bugs, and some other things. I know myself, and that will most probably lead me to major changes in the code behind it.

So, my question to you is - do you have any ideas about the layout, or if you think any functionality is missing? In that case, please comment here. All ideas are worth sharing :-) But it does not necessarily mean that they will be implemented.

Thanks!
   Mats

A monster on the balcony?

Well, I don't know what to say. This one just keeps on growing and growing. I think it's well over three metres now.

I forgot the most important info. It's my basella alba, or malabar spinach.

I think it's a plant with a purpose. Or ambition and vision. It's probably trying to get up to the neighbor above us. But what it's really trying to accomplish - I don't know yet. Have a look at it. It goes both to the left and right along the railing.



In other words. We still haven't eaten it. And the question is still if we dare :-)

Today I learned - Höstfest på Bergianska!

In Swenglish... Don't miss the Höstfest (harvest fiesta) at Bergianska. Sunday 4th of September 11-16.

More information here: http://www.bergianska.se/index_program.php?vidare=aktuellt_hostfest11.html

I'm sure you will find some chile pepper friends there :-)

Hot regards,
   Mats

Cumari almonds

Sunday afternoon. Sunshine. Last third of August.

What could be better than some spicy almonds on the balcony with rose wine :-)

For your inspiration. Heat up a pan with some oil. Add the chile powder. In this case I used cumari from last year. Add the almonds and let them fry on medium to low heat for about 10 minutes. I like them when they get "blackened".
Let them cool down on some paper. Put them in a bowl and add some salt.
Ready!

The perfect snack! It can be as hot or mild as you like!

Have a great week!
   Mats