It's great to be home, though I'm still kinda "fuzzy"…..when I was younger there was no such thing as jet lag…but now…..
Anyway, here's a couple of things for hump day.
Don Diego's becoming Balboa Taphouse:
The day after returning from our trip, I headed off to Sprout's to restock some veggies and other stuff. The Missus has got me on this "diet" thing….more on that later. Anyway, I noticed the sign on what used to be Don Diego's was gone, so I walked up and took a look. Seems like this pseudo, gringo taco shop is going to be something called Balboa Taphouse. It probably a better fit for the folks who have the lease on this spot; they also own Jimbo's Liquor next door.
4421 Genesee Ave
San Diego, CA 92117
So how does our garden grow?:
The Missus deemed last year's garden a success, so we went kind of full bore this year, planting earlier, and in greater quantity and variety. Da' Boyz favorite uncle took good care of them and the plants when we were gone….
It seems that I might not have a black thumb after all. Of course, it's all about peppers for me. This year, in addition to Ghost Peppers , shishitos, and serranos, I've got a ton of Padrons, some red habanero, and…..a couple of Moruga Scorpion plants as well.
In addition to the usual cucumber, squash, zucchini, kale, and chard, the Missus wanted okra and corn….corn!
Never would I ever have thought we'd be growing corn in the back yard…….
Our current favorite seasoning – The Spice Lab Ghost Pepper Infused Salt:
Speaking of Ghost Peppers…….my good buddy Candice gave me this as a gift a couple of weeks ago.
So how do we like it? If you check out the bottle, you'll notice that it's almost gone…… It's a wonderful seasoning for grilled meats. It's mildly spicy, no big deal really, and goes really well with any seasoning containing cumin, chili, garlic, or smokey flavors……
The beef flap here is seasoned with the ghost pepper salt, sea salt, fresh ground black pepper, cumin, Mexican Oregano, granulated garlic, ground coriander, and ground chipotle. The grilled wings; ghost pepper salt, Himalyan pink salt, fresh ground black pepper, paprika, cumin, Mexican oregano, granulated garlic, ground ancho chili, and ground chipotle.
I gotta restock on this stuff soon……
Thanks Candice!
I hope you're having a great week!
like the looks of your garden!
Thanks Kat! I think we’ve kind of gone overboard this year, so we’ll see!
Glad you like it! The garden looks amazing, can’t wait to try out some of those peppers.
It’s great for grilling Candice. You can be sure to have a taste of those Scorpion peppers! ;o)
You have to let me know if the Scorpion is a lot hotter then the ghost. I’m sure after a certain point it doesn’t matter.
Hi Kyle – You’re right, I don’t think a couple of thousand SU’s will matter at this point. What I am interested in is the actually flavor, Bhut Jolokia has a wonderful floral flavor before the heat slams down on you that is really nice. I’m sure I’ll do a post when we try it….if we live!
So jealous Kirk! Your garden looks fantastic! I have tomatoes growing this year and hoping that my cherokee purples will grow and produce something this year. I love growing peppers myself, but here in germany I find it more of a challenge sometimes. 🙂 I just have to see if next year I can get ahold of tomatillo seeds, and grow problanos as they are scarce as purple flying pigs. I hope your garden grows well and produces a lot. 🙂
Hi Mills – I’m thrilled to hear from you…..yeah, we’re growing all kinds of stuff this year….we’ll see how that turns out.