[CH] Same as it Ever Was

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• Previous message: Nicholas Orr: "Re: [CH] Hello from sunny Victoria"

Imagine my surprise and delight to return to this list (albeit in digest 
format) after *years* of being away, only to be greeted in my very first 
digest by:
1.  Many familiar folks
2.  Rockin' recipes
3.  A mention of jicama and vidalia (wow, still!?)
4.  A posted question by Rael (yay!)

Rael, I live in a very different climate from you (still upstate NY for 
those who have crazy long memories) but I can not wholeheartedly enough 
endorse Susan's (Chilewoman) plants and service.  In fact, I was looking up 
her information to give to a budding chile-head type when I decided to 
rejoin this list.  Anyway, even when you phone her in a panic a bit late in 
the season trying to give her a credit card number to get your chile plants 
right away, she always comes through with great plants without making you 
feel like a horse's rear.  Even though I have a big yard, I grow nearly all 
of my chiles in containers (story for another time) and many of her plants 
are suitable for this.  As far as yield, the thai-types are extremely 
prolific, even for a person who's picking and eating as fast as she can.  I 
can't read your e-mail right now due to this stupid mail program so I don't 
know if you mentioned it, but if you have room *in* the dwelling you can 
bring  some of your containers in for the winter.  Had I not been away for 
the weekend when a hard frost killed everything in early October, I was 
planning to try keeping my Vietnamese Tearjerkers this winter.  I plan to 
order early enough this year to get the Thai-type I want and try to hang on 
to that one.

BTW, I don't work for/with Susan or know her (other than through our chile 
commerce) I am just another happy customer.  I also don't recommend calling 
late in the season. (Susan, I'll do better this year, I promise!)

I would share a recipe with you, but I am on the road today and have nothing 
with me.  Next time!!  Nice to be back. :)
take care,
jackieblue
Healer of Bland Food

P.S.  Is Kit still here?  I *still* make a version of his Bad Attitude Chili 
using venison that is unbelievable.  If you're still here, thanks for the 
years of good eatin' Kit!!



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