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Archive for March 2007

I’ve just spent my Saturday morning pricking out my seedlings from the propagator trays into polystyrene cups and small plant pots. The next potting on session will be using some black plastic pots I scavenged from the rubbish skip at work, its hard to walk past a skip (dumpster to you people from the US) without climbing up and taking a look, maybe its a bad habit but you can find good stuff! 😉

Here’s todays pictures:

The main windowsill.

Tray number 1.

Tray number 2.

In total I think I have 50 small pots of chilli goodness 🙂 with only the Pepperoncini that haven’t bothered to sprout 😦 The Apache have really grown well but the Santa Fe Grande and Anaheim haven’t done that well and I hope they survive the transplant!
Fingers crossed! 🙂

Just a quick snap of the propagator trays 🙂


My very first Podcast is now online, you can copy and paste it into iTunes for a weird Theremin and Roland MC202 Experiment.
There is also a link over at the top right of the page 🙂
Podcasting under the License.

I just made the most tasty spicy sauce, it looks like thick green slime but it tastes lovely.

Here’s what I made it out of:

  • 1 Bunch of Fresh Coriander (a good fist full)
  • 1 Rocoto Chilli and a load of small Cayenne chillies
  • 4 or 5 large cloves of Garlic
  • 1 small Carrot
  • 1 teaspoon of Cumin powder
  • about 3 or 4 Tablespoons of soft brown sugar
  • 1 Teaspoon of Honey
  • Half a teaspoon of my own ground mixed Chilli powder
  • 1 Teaspoon of salt
  • about 100ml of Cider Vinegar
  • about 100ml of Lemon juice
  • half a teaspoon of Ground Ginger
  • Black Pepper corns to taste (so that probably means about a teaspoon full)
  • a couple of Cardamom pods
  • and about a teaspoon of mixed Pickling spices

It was all slapped in the blender and whizzed up until smooth-ish, then brought to the boil in a pan and simmered for 2-3 minutes before bottling in a sterilized glass beer bottle with the old fashioned style of toggle fastener thingy! (like a Grolsch bottle) It made about 375ml of sauce. 🙂
Its tangy and sweet with a lovely coriander and garlic taste and the heat of the chillies comes through after. I have no idea how long it will keep but I intend to leave it a couple of weeks at least before tasting it properly.

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