re: #37 The Ghost of a Bikini Shank

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So tonight I’m playing with food I haven’t cooked with before; manzano peppers. They’re sort of like thick-walled habaneros from South America. They’re also a different capsicum species, and I want to see if the seeds are sproutable, in which case I’ll save some for next year’s garden.

We’re having a very good pepper year. We’ve discovered Marconis, that are as good as poblanos, but bigger. (And they don’t throw a super-hot ‘sport’ reversion.) Last night we slit a few boatwise, filled them with crumb/sausage mixture, topped with grated cheese, and gave them 20 minutes on the Weber. This is the earliest I remember getting large mature Bells.