No kidding, I think the driveway is melting a little, and the corners and sharp angles of the Casa are softening a bit. I tried to fry an egg on the stoop, but it was cooked before I could crack the shell!
We could water the garden four times a day and it wouldn't be enough - the cukes, tomatoes, and eggplants are all petering out, producing fewer, smaller fruits. The okra are going great guns, though, and we'll have a fair bit over the winter. I may even have a bash at pickling some! Umm...does anyone like pickled okra? 'Cause I'll make it, but eat it? Thank you, no.
The thermometer and the weather dude say it's only in the nineties during the day. They lie. Cats don't ooze with that lethargic, boneless, graceless slink when it's only in the nineties. I think their paws have been sticking to the pavement. We're getting well into the one-hundreds around here, especially with the heat index. If the humidity is 99%, shouldn't it be raining?? Walking outside is like being full-body smacked by a steaming sponge and then trying to breathe through it.
The air conditioner is trying, bless its mechanical heart, to help us out, but it's too small for the house and is struggling mightily to keep us at eighty-one degrees, running all day and well into the night without stop. Believe it or not, eighty-one feels just fine after a minute outside.
Meanwhile, there's another plant doing well out there in the garden...the Thai Insanity Pepper, after a spindly and questionable start (grower error, not congenital defect), decided that Redneck Central is just fine, thankee, and decided to give the okra a run for its money.
Check this out:
This one's going to be a seed pod:
I've only harvested three so far...while Phelan told me they're edible at any stage, I want them to get all red and tear-inducing. Someone ate the least ripe of the three and pronounced it hot but not unpleasant, good flavor, nice spreading heat with a little ring of fire that traveled from lips to the back of the throat. His face flushed a little, but he didn't cry or burst into flames. I'm thinking of making pepper sauce with 'em - he likes pepper sauce, and I'll use a wee bit on eggs sometimes...I wonder if Tabasco would give me their recipe...?
How're you making out with the heat?
What kind of peppers are those? I've grown tabascos - taste even better fresh than in the sauce. I have seeds...
ReplyDeleteAlso, I love pickled okra - as long as they're crunchy. I used to pickle them myself - and jam a few of those hot peppers into the jar - YUM!
--Eris