Chilies!

Harvested a couple of poblanos.  That's nice.  They're tasty but very mild.  OTOH, I also  harvested a bunch o' jalapenos.  Even they could use a bit o' oomph, but they're flavorful and have a hint of a kick to them.

Chilies on a Pie Plate

On a whim, I tried roasting the jalapenos (as well as the poblanos, of course).  I broke out the barbecue and charred the chilies over the coals.  The smoke took me back thirty-five years.  For a few minutes, I drove down Fisher Ave towards School of Mines Road.  For a few minutes, I imagined the lilt of women calling to each other in Spanish.  Their laughter mixed with the scent of roasting chilies.

Chilies Roasting in the Evening at the 48th Parallel

The jalapenos roasted surprisingly well.  I put all the chilies in a paper bag and rolled up the top.  After a while, I dumped the chilies onto the cutting board and, using a couple of salad forks, peeled the skin away.  Several of the chilies went into freezer bags.

More wait on the heavy branches of the jalapeno plants in my greenhouse.

Maybe it's the wrong rock.  Maybe not.