Anyone know what kind of chilis these are? They came from the garden of my in-laws neighbor.
Could be Chimayo, Espanola, Fresno, maybe Mirasol if they point upwards on the plant. Pretty hard to tell, but unlike mushrooms you don’t die if you guess wrong.
I would guess chimayo because they don’t look smooth enough to be the others. Garden grown is always different than commercial, though. They’ll be tasty regardless and probably not too hot.
Just to follow up on my chicken post... my mom made some gravy out of the drippings (mostly butter) and it was bangin. The lemon cane through really well in the gravy.
That looks great!Asparagus, Pillsbury Crescent Rolls, Pineapple and Filet.
Marinade for the steak was Cooked Bacon, Salt, Garlic Pepper and melted butter in a bag in the fridge for a few days. I left the uncooked bacon in the bag for wrapping later as well. I coated the asparagus with the marinade prior to cooking.
Store bought Jimmy Dean Garlic Mashed was in the oven since I ran out of room.
I need to find a buyer for my current Traeger. I think I need a bigger one.
That looks great!