[CH] =?iso-8859-1?Q?Mustard=2C_Tsch=FCss=2C_bananas_&_coffee?=
Mary & Riley (uGuys@ChileGarden.com)
Sun, 11 Nov 2001 11:27:13 -0800
> Alex,
>
> Penzey's will make it work - if you and Cameron will give them giant
> business and enough advertising... LOL ....
>
> Enjoy your weekend, dreaming about how much money you will be able to
> spend there ...
>
> Tschüss,
>
> Eruna
Eruna,
I figured out tschau on my own, but what's "Tschüss"? Hmmm, Mary, of
German extraction, passing through tells me it's 'ciao'.
Please count my vote for your mustard recipes.
A little more on topic, Mary made chile coffee yesterday with a half a
chocolate hab, and this morning with a whole red Savina, both dried,
both in Starbucks Columbian out of respect for those of the Kona
persuasion. With Ghiradelli chocolate. Quite good. This morning's
coffee had a distinct bite. Mary used to whine a bit, occasionally,
when I made something too hot. She hasn't complained for quite some
time. I must say her coffee impressed me, as did the bananas she dried
last night. Sprinkled some chile powder on them from a chile blend and
put them in the dehydrator...nice heat, good flavor. She started
another batch this morning dipping the bananas in a lemon juice/red
Savina mix before popping them in the dehydrator. Will try Chocolate
habs next. Said something about using single chiles by analogy with
single malts. We'll see.
Speaking of Chocolate habs, ours are hot. Seems quite a bit hotter than
orange habs--the heat's up there with the red savinas. Still lots of
habs from the garden, along with aji habaneros, rocotos and a few
others.
Well, ciao!
Riley
>