Hey fellow pepper heads! It has been awhile since I have posted but read daily. Has been a crazy time here at the University....sheesh, work gets in my way! Just thought I would tell ya about a few things that I have done that may be a bit "unconvential" (like me I suppose). I wanted to make the hab olives that were talked about again a little while back but didn't have any ripe and my husband doesn't really like them so....I have some ripe, long, red cayennes on the window sill. I had several bottles of opened green olives so I just replaced the pimento with slices of cayenne....the red made them look natural. The heat was nice and later on, I put some minced ripe hab into the juice and that add extra zip. Recommended! Also, I had Jalepenos and really wanted poppers. I didn't have bacon to do the wrapped ones that I have done in the past (and are one of my fav recipes). So....I did the breaded ones using crushed potato chips! I par boiled the deseeded chiles, drained, then stuffed with cream cheese and cheddar, then wet them a bit, shook in flour, dip in egg, roll in chips, then bake. They turned out great and didn't have all the breading falling off like when I deep fry. Really good. And with all the talk about habs....to answer someones question about ripening off the vine, I have had great luck with picking good sized, green habs and putting them in a wire basket on a window sill with other peppers and they have turned orange in a matter of days. Also, anyone with a lot of habs I highly recommend making one of the Jamacian Jerk paste recipes posted last year. I printed all of them and kind of meshed them all together. It turned out great and I still have a bit left. I just made it in the blender and refridgerator to marry the flavors for a few weeks then put in bottles that were recycled from the pastes that I had bought before making my own. That stuff will take your fillings out! Linda in Upstate Still harvesting lots of cherry tomatoes and lots of peppers on the plants ripening.