Hi all

I'm new to green chiles. I bought a few pounds, roasted, today.
They sit in a plastic bag in the refrig.

How do I clean these or do I just freeze as is?

Anyone have a good green chile recipe BTW??

Thank you!

In article >,
sandi > wrote:

> Hi all
>
> I'm new to green chiles. I bought a few pounds, roasted, today.
> They sit in a plastic bag in the refrig.
>
> How do I clean these or do I just freeze as is?
>
> Anyone have a good green chile recipe BTW??
>
> Thank you!

By cleaning do you mean removing the charred skin and then pulling out
the stem and seeds? Then yes, you do want to do that. Keep a nice
supply of paper towels on hand for the peeling part as those bits love
to stick to fingers only to be redeposited onto the chile. Some people
rinse the chile others say it washes away some flavor. If you are
careful you can cut a slit in the chile, grasp the stem and pull out the
stem and string of seeds all at once. Otherwise, use a butter knife and
scrape the seeds out of the chile. We freeze them in batches in quart
sized bags. It works quite well.

marcella

Marcella Peek > wrote in

> sandi > wrote:
>
>> Hi all
>>
>> I'm new to green chiles. I bought a few pounds, roasted,
>> today. They sit in a plastic bag in the refrig.
>>
>> How do I clean these or do I just freeze as is?
>>
>> Anyone have a good green chile recipe BTW??
>>
>> Thank you!
>
> By cleaning do you mean removing the charred skin and then
> pulling out the stem and seeds?

Yes.

> Then yes, you do want to do
> that. Keep a nice supply of paper towels on hand for the
> peeling part as those bits love to stick to fingers only to be
> redeposited onto the chile. Some people rinse the chile
> others say it washes away some flavor. If you are careful you
> can cut a slit in the chile, grasp the stem and pull out the
> stem and string of seeds all at once.

I wasn't so lucky.

> Otherwise, use a butter
> knife and scrape the seeds out of the chile. We freeze them
> in batches in quart sized bags. It works quite well.
>
> marcella

Thank you so much Marcella.

I wasn't sure to get rid of seeds or what! Can I save the seeds
and plant then now or later or?

I love green chiles but have usually bought the cans of chiles.
They are getting toooooooooo expensive so when I saw the Hatches
chiles being roasted at $1 a pound... I thought this would be most
thrifty way to go.

Thank you again!

sandi wrote:

> I love green chiles but have usually bought the cans of chiles.
> They are getting toooooooooo expensive so when I saw the Hatches
> chiles being roasted at $1 a pound... I thought this would be most
> thrifty way to go.

You got a good price! When we were in NM last month, the locals were
complaining that the weather had provided a poor crop this year and that
prices were very high. $1 a pound for roasted Hatch chilis is pretty good.


--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

Janet Wilder > wrote in
:

> sandi wrote:
>
>> I love green chiles but have usually bought the cans of
>> chiles.
>> They are getting toooooooooo expensive so when I saw the
>> Hatches chiles being roasted at $1 a pound... I thought this
>> would be most thrifty way to go.
>
> You got a good price! When we were in NM last month, the
> locals were complaining that the weather had provided a poor
> crop this year and that prices were very high. $1 a pound for
> roasted Hatch chilis is pretty good.

:-( Not good for you in NM.

I don't understand how we can get it for $1 and you don't.

I am guessing the grocers are buying in HUGE, HUGE chile volume to
pass on to those out of state/us. I feel bad about that. NM
should have gotten the best $$ prices. Last week, this week and
next week, the local store is selling mild, medium and hot for $1/#
roasted.

It's not fair to you. :-(((

On Sun, 31 Aug 2008 23:00:22 -0500, Janet Wilder
> wrote:

>sandi wrote:
>
>> I love green chiles but have usually bought the cans of chiles.
>> They are getting toooooooooo expensive so when I saw the Hatches
>> chiles being roasted at $1 a pound... I thought this would be most
>> thrifty way to go.
>
>You got a good price! When we were in NM last month, the locals were
>complaining that the weather had provided a poor crop this year and that
>prices were very high. $1 a pound for roasted Hatch chilis is pretty good.

Most places here are charging much less than that. I saw today, that
is was about $15/30 pounds...with free roasting. You buys your bag of
chiles, then take them outside to the roasters to be roasted.

It may be cheaper other places..this was the local Sunflower market.

The aroma of roasting chiles is just fantastic!!

Christine

On 01 Sep 2008 04:41:40 GMT, sandi > wrote:


>:-( Not good for you in NM.
>
>I don't understand how we can get it for $1 and you don't.
>
>I am guessing the grocers are buying in HUGE, HUGE chile volume to
>pass on to those out of state/us. I feel bad about that. NM
>should have gotten the best $$ prices. Last week, this week and
>next week, the local store is selling mild, medium and hot for $1/#
>roasted.
>
>It's not fair to you. :-(((

Well..I am in Albuquerque, and the prices aren't that high. The chile
roasters are out in full force, at almost every grocery store, farmers
markets, etc. The bags are usually about 30 pounds each, and if you
buy a bag, you get free roasting.

I haven't checked everywhere here in town though...I don't buy chiles
in that quantity. I usually get mine already roasted from a local
produce market, and the package is just about right for my occasional
needs.

Christine

Christine Dabney > wrote in

> The aroma of roasting chiles is just fantastic!!
>
> Christine

I agree Christine. The aroma IS fantastic.

But what is the best/easiest way to clean these or do I just freeze
as is?

Do you have a good green chile recipe?

Thank you

On 01 Sep 2008 08:00:44 GMT, sandi > wrote:

>Christine Dabney > wrote in
>
>> The aroma of roasting chiles is just fantastic!!
>>
>> Christine
>
>I agree Christine. The aroma IS fantastic.
>
>But what is the best/easiest way to clean these or do I just freeze
>as is?
>
>Do you have a good green chile recipe?
>
>Thank you

I thought someone replied to you about cleaning them, and freezing
them? Did you read that reply?

Christine

Quirky Cynick > wrote in

> We lived in NM for over a decade and when we moved back to MO
> we brought 70lbs of green chilies with us in the freezer.

OMG! 70 lbs!! Wow!!

> All I do is put them under running water, cool water, and
> strip the skin off and break the stem end and then open up and
> clean out the seeds, all under running water. It is easy and
> takes no time at all.

I must be slow. LOL That is exactly what I did with my tiny 4
lbs. Seemed like it took hours.

Thank you! :-)

"sandi" > wrote in message
...
> Hi all
>
> I'm new to green chiles. I bought a few pounds, roasted, today.
> They sit in a plastic bag in the refrig.
>
> How do I clean these or do I just freeze as is?
>
> Anyone have a good green chile recipe BTW??
>
> Thank you!

Clean by scraping off the charred skin. Do not wash in water.

Split the chilies down the side - remove the stem, seeds and if you like the
membrane.

Pack into double zip-lock bags or freezer bags and freeze.

Pack a useful quantity you think you will use - 3 to 5 chilies?

Use the chilies the same as you would use any of the green Ortega Chilies.

Bullet Steak Sandwich (Nicolas' Bar & Restaurant Sunset Blvd. Los Angeles
CA - Now closed)

A large square grilled ground round patty the size of a piece of bread.
Caramelized onions
Strips of Green Hatch chilies
Sliced cheddar cheese
Toast.

Assemble as follows from the bottom up.

Toast
Beef Patty
Onions
Chili strips
Cheddar cheese
Toast

Dimitri

sandi > wrote:

> Hi all
>
> I'm new to green chiles. I bought a few pounds, roasted, today.
> They sit in a plastic bag in the refrig.
>
> How do I clean these or do I just freeze as is?
>
> Anyone have a good green chile recipe BTW??
>
> Thank you!

Just snip off the stem end with your fingers, rip down one side, and
scrape out the seeds with your fingers. Don't rinse out the seeds.
I leave most of the charred skin on. It's flavor.

-sw

sandi > wrote:

> But what is the best/easiest way to clean these or do I just freeze
> as is?

You can freeze and clean later if you want. But cleaned and
"filleted" they'll store easier and cleaner.

-sw

In article >,
sandi > wrote:

> Hi all
>
> I'm new to green chiles. I bought a few pounds, roasted, today.
> They sit in a plastic bag in the refrig.
>
> How do I clean these or do I just freeze as is?
>
> Anyone have a good green chile recipe BTW??
>
> Thank you!

I froze them as is. We were at the QFC at University Village (Seattle)
yesterday and there was someone roasting the Hatches right on the spot.
The roaster was gas fired and looked like a Bingo number cylinder. I
threw two of them into last night's gazpacho. Mighty fine.

Cindy

--
C.J. Fuller

Delete the obvious to email me

Dimitri wrote:
>
>
> Clean by scraping off the charred skin. Do not wash in water.
>
> Split the chilies down the side - remove the stem, seeds and if you like
> the membrane.
>
> Pack into double zip-lock bags or freezer bags and freeze.
>
> Pack a useful quantity you think you will use - 3 to 5 chilies?
>
> Use the chilies the same as you would use any of the green Ortega Chilies.
>


Actually you can chop off just a tablespoon or two of chile from the
frozen mass if they are packed in a large quantity. It is easier to
break off a bit if you smooth the bag as flat as possible before freezing.

I don't think we'll buy our usual bushels this year since I still have
quite a bit left over from last year. We bought two bushels and shared
with our daughter's and son's households.

gloria p

It is most popular to freeze these chilis after roasting
but before cleaning. I suspect that the mechanical action
of cleaning may cause some amount of cell damage and enzyme release,
and the resulting chili will not be as fresh-tasting after awhile.
So, I think it is best not to clean them before freezing.

In this context, "cleaning" the chili usually means peeling the skin
off, removing the stem, rinsing out seeds and perhaps removing some
of the ribs.

Steve

On Mon, 01 Sep 2008 13:48:39 -0600, Gloria P >
wrote:

>I don't think we'll buy our usual bushels this year since I still have
>quite a bit left over from last year. We bought two bushels and shared
>with our daughter's and son's households.

Even if you used only one bushel, you use more chili in a year than
I've used in my entire lifetime.

Wow. Do you mix it with milk too? Just kidding.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

Janet Wilder wrote:
>
> sandi wrote:
>
> > I love green chiles but have usually bought the cans of chiles.
> > They are getting toooooooooo expensive so when I saw the Hatches
> > chiles being roasted at $1 a pound... I thought this would be most
> > thrifty way to go.
>
> You got a good price! When we were in NM last month, the locals were
> complaining that the weather had provided a poor crop this year and that
> prices were very high. $1 a pound for roasted Hatch chilis is pretty good.
>
> --


A 30 lb bag of Hatch chiles goes for under USD15.00 around here.
Roasting usually included.

sandi wrote:
>
> Hi all
>
> I'm new to green chiles. I bought a few pounds, roasted, today.
> They sit in a plastic bag in the refrig.
>
> How do I clean these or do I just freeze as is?
>
> Anyone have a good green chile recipe BTW??
>
> Thank you!

Can freeze as is and peel/deseed when needed. Otherwise pull off the
charred skin and squeeze out the seeds and stem. Package in ziptop bags
or plastic freezer containers or roll several chiles into a cylinder,
wrap in plastic and then foil. Slice off what's needed.

Green chile stew is easy:

1 1/2 lbs cubed pork or chicken
1 onion chopped
minced garlic to taste
4 cups water or broth
4 potatoes cubed
1 lb green chiles chopped
salt and pepper to taste
2 tomatoes chopped (optional)

All ingredients to taste of course!

Brown the meat in a little oil in a heavy stewpot. Add the onion and
garlic and cook a couple of minutes more; don't let the garlic burn.
Next add the water, chiles, salt and pepper. Simmer, covered, until meat
is tender. Put the potatoes in and simmer until they are cooked.
Tomatoes, if used, go in last.

Serve in warmed bowls with plenty of flour tortillas.

Buen provecho!

Arri London > wrote in

> A 30 lb bag of Hatch chiles goes for under USD15.00 around
> here. Roasting usually included.

Lucky you!!!!!!!!!

"Dimitri" > wrote in
:

>
> "sandi" > wrote in message
> ...
>> Hi all
>>
>> I'm new to green chiles. I bought a few pounds, roasted,
>> today. They sit in a plastic bag in the refrig.
>>
>> How do I clean these or do I just freeze as is?
>>
>> Anyone have a good green chile recipe BTW??
>>
>> Thank you!
>
> Clean by scraping off the charred skin. Do not wash in water.
>
> Split the chilies down the side - remove the stem, seeds and
> if you like the membrane.
>
> Pack into double zip-lock bags or freezer bags and freeze.
>
> Pack a useful quantity you think you will use - 3 to 5
> chilies?
>
> Use the chilies the same as you would use any of the green
> Ortega Chilies.
>
> Bullet Steak Sandwich (Nicolas' Bar & Restaurant Sunset Blvd.
> Los Angeles CA - Now closed)
>
> A large square grilled ground round patty the size of a piece
> of bread. Caramelized onions
> Strips of Green Hatch chilies
> Sliced cheddar cheese
> Toast.
>
> Assemble as follows from the bottom up.
>
> Toast
> Beef Patty
> Onions
> Chili strips
> Cheddar cheese
> Toast
>
> Dimitri
>

Thanks. :-)

Arri London > wrote in

> Can freeze as is and peel/deseed when needed. Otherwise pull
> off the charred skin and squeeze out the seeds and stem.
> Package in ziptop bags or plastic freezer containers or roll
> several chiles into a cylinder, wrap in plastic and then foil.
> Slice off what's needed.

Great way to freeze them. Thanks!

>
> Green chile stew is easy:
>
> 1 1/2 lbs cubed pork or chicken
> 1 onion chopped
> minced garlic to taste
> 4 cups water or broth
> 4 potatoes cubed
> 1 lb green chiles chopped
> salt and pepper to taste
> 2 tomatoes chopped (optional)
>
> All ingredients to taste of course!
>
> Brown the meat in a little oil in a heavy stewpot. Add the
> onion and garlic and cook a couple of minutes more; don't let
> the garlic burn. Next add the water, chiles, salt and pepper.
> Simmer, covered, until meat is tender. Put the potatoes in and
> simmer until they are cooked. Tomatoes, if used, go in last.
>
> Serve in warmed bowls with plenty of flour tortillas.
>
> Buen provecho!

The recipe is cooking as I type. Smells heavenly.

Thanks again!!!

sandi wrote:
>
> Arri London > wrote in
>
> > Can freeze as is and peel/deseed when needed. Otherwise pull
> > off the charred skin and squeeze out the seeds and stem.
> > Package in ziptop bags or plastic freezer containers or roll
> > several chiles into a cylinder, wrap in plastic and then foil.
> > Slice off what's needed.
>
> Great way to freeze them. Thanks!
>
> >
> > Green chile stew is easy:
> >
> > 1 1/2 lbs cubed pork or chicken
> > 1 onion chopped
> > minced garlic to taste
> > 4 cups water or broth
> > 4 potatoes cubed
> > 1 lb green chiles chopped
> > salt and pepper to taste
> > 2 tomatoes chopped (optional)
> >
> > All ingredients to taste of course!
> >
> > Brown the meat in a little oil in a heavy stewpot. Add the
> > onion and garlic and cook a couple of minutes more; don't let
> > the garlic burn. Next add the water, chiles, salt and pepper.
> > Simmer, covered, until meat is tender. Put the potatoes in and
> > simmer until they are cooked. Tomatoes, if used, go in last.
> >
> > Serve in warmed bowls with plenty of flour tortillas.
> >
> > Buen provecho!
>
> The recipe is cooking as I type. Smells heavenly.
>
> Thanks again!!!

YW! Another accompaniment could be deep-fried sopaipillas:

4 cups flour
1 tsp salt
2 tsp baking powder
4 tbs fat (lard or solid veg fat)
4 eggs, beaten
water as needed

oil for frying
honey (liquid)


Sift dry ingredients together. Cut in the fat. Add eggs and enough water
to make medium-type dough (neither too stiff or too soft). Let sit for
30 minutes. Roll out 1/4 inch thick; cut into 1 1/2 inch squares. Deep
fry until golden brown. Drain well and serve hot.

To eat:

Tear off a corner and pour in some honey. Eat and enjoy; repeat as
needed

"Arri London" > wrote in message
...
>
>
> sandi wrote:
>>
>> Arri London > wrote in
>>
>> > Can freeze as is and peel/deseed when needed. Otherwise pull
>> > off the charred skin and squeeze out the seeds and stem.
>> > Package in ziptop bags or plastic freezer containers or roll
>> > several chiles into a cylinder, wrap in plastic and then foil.
>> > Slice off what's needed.
>>
>> Great way to freeze them. Thanks!
>>
>> >
>> > Green chile stew is easy:
>> >
>> > 1 1/2 lbs cubed pork or chicken
>> > 1 onion chopped
>> > minced garlic to taste
>> > 4 cups water or broth
>> > 4 potatoes cubed
>> > 1 lb green chiles chopped
>> > salt and pepper to taste
>> > 2 tomatoes chopped (optional)
>> >
>> > All ingredients to taste of course!
>> >
>> > Brown the meat in a little oil in a heavy stewpot. Add the
>> > onion and garlic and cook a couple of minutes more; don't let
>> > the garlic burn. Next add the water, chiles, salt and pepper.
>> > Simmer, covered, until meat is tender. Put the potatoes in and
>> > simmer until they are cooked. Tomatoes, if used, go in last.
>> >
>> > Serve in warmed bowls with plenty of flour tortillas.
>> >
>> > Buen provecho!
>>
>> The recipe is cooking as I type. Smells heavenly.
>>
>> Thanks again!!!
>
> YW! Another accompaniment could be deep-fried sopaipillas:
>
> 4 cups flour
> 1 tsp salt
> 2 tsp baking powder
> 4 tbs fat (lard or solid veg fat)
> 4 eggs, beaten
> water as needed
>
> oil for frying
> honey (liquid)
>
>
> Sift dry ingredients together. Cut in the fat. Add eggs and enough water
> to make medium-type dough (neither too stiff or too soft). Let sit for
> 30 minutes. Roll out 1/4 inch thick; cut into 1 1/2 inch squares. Deep
> fry until golden brown. Drain well and serve hot.
>
> To eat:
>
> Tear off a corner and pour in some honey. Eat and enjoy; repeat as
> needed

Well if you bring the sopspillas I'll make the carne Adovada.
;-)

2 tablespoons canola oil
3 tablespoons all-purpose flour
4 tablespoons New Mexico red chile powder
2 1/2 cups warm water
3 cloves garlic, peeled and minced
1 1/2 teaspoons dried oregano
1/3 teaspoon ground cumin
1 tablespoon salt
3 pounds cubed pork stew meat

DIRECTIONS
In a skillet or frying pan, heat oil over medium heat. Stir in flour and
brown until light golden brown. Blend in chile powder. Slowly add water,
stirring until lumps are removed. Add garlic, oregano, cumin and salt.
Simmer on medium heat for 15 minutes. Remove from heat and let cool.
Place pork in a large baking pan or casserole pan. When chile mixture has
cooled, add it to pork and mix until pork is covered with chile. Marinate
pork for at least 12 hours or overnight.
Preheat oven to 325 degrees F (165 degrees C).
Bake pork in preheated oven for at least 4 1/2 hours, or until meat is well
cooked, tender and falls apart.

Dimitri wrote:
>
> "Arri London" > wrote in message
> ...
> >
> >
<snip>

> >
> > YW! Another accompaniment could be deep-fried sopaipillas:
> >
> > 4 cups flour
> > 1 tsp salt
> > 2 tsp baking powder
> > 4 tbs fat (lard or solid veg fat)
> > 4 eggs, beaten
> > water as needed
> >
> > oil for frying
> > honey (liquid)
> >
> >
> > Sift dry ingredients together. Cut in the fat. Add eggs and enough water
> > to make medium-type dough (neither too stiff or too soft). Let sit for
> > 30 minutes. Roll out 1/4 inch thick; cut into 1 1/2 inch squares. Deep
> > fry until golden brown. Drain well and serve hot.
> >
> > To eat:
> >
> > Tear off a corner and pour in some honey. Eat and enjoy; repeat as
> > needed
>
> Well if you bring the sopspillas I'll make the carne Adovada.
> ;-)
>
> 2 tablespoons canola oil

Canola oil???? Heresy! Lard lard lard (LOL)

> 3 tablespoons all-purpose flour
> 4 tablespoons New Mexico red chile powder
> 2 1/2 cups warm water
> 3 cloves garlic, peeled and minced
> 1 1/2 teaspoons dried oregano

Mexican oregano by preference if available.


> 1/3 teaspoon ground cumin
> 1 tablespoon salt
> 3 pounds cubed pork stew meat
>
> DIRECTIONS
> In a skillet or frying pan, heat oil over medium heat. Stir in flour and
> brown until light golden brown. Blend in chile powder. Slowly add water,
> stirring until lumps are removed. Add garlic, oregano, cumin and salt.
> Simmer on medium heat for 15 minutes. Remove from heat and let cool.
> Place pork in a large baking pan or casserole pan. When chile mixture has
> cooled, add it to pork and mix until pork is covered with chile. Marinate
> pork for at least 12 hours or overnight.
> Preheat oven to 325 degrees F (165 degrees C).
> Bake pork in preheated oven for at least 4 1/2 hours, or until meat is well
> cooked, tender and falls apart.


Sounds good! You could actually leave out the flour (not the fat) and
cook the sauce a little thicker before addng the pork.

Quirky Cynick > wrote in
:

> On 01 Sep 2008 14:22:03 GMT, sandi >
> wrote:
>
>>Quirky Cynick > wrote in
>>
>>> We lived in NM for over a decade and when we moved back to
>>> MO we brought 70lbs of green chilies with us in the freezer.
>>
>>OMG! 70 lbs!! Wow!!
>
> On top of that we also brought back 84 gallons of prickly pear
> cactus juice that we made from the fruit we gathered in the
> wild.

What did you do with it all, if you don't mind me asking.

On Wed, 03 Sep 2008 21:09:12 GMT, Quirky Cynick
> wrote:

>On 03 Sep 2008 00:40:55 GMT, sandi > wrote:
>
>>Quirky Cynick > wrote in
m:
>>
>>> On 01 Sep 2008 14:22:03 GMT, sandi >
>>> wrote:
>>>
>>>>Quirky Cynick > wrote in
>>>>
>>>>> We lived in NM for over a decade and when we moved back to
>>>>> MO we brought 70lbs of green chilies with us in the freezer.
>>>>
>>>>OMG! 70 lbs!! Wow!!
>>>
>>> On top of that we also brought back 84 gallons of prickly pear
>>> cactus juice that we made from the fruit we gathered in the
>>> wild.
>>
>>What did you do with it all, if you don't mind me asking.
>
>Much of it is still in the freezer. I make syrup and jelly mostly. I
>also make ice cream, along with the puree I have from the fruits and
>cut up fruit also frozen.

I'm trying to imagine how big a freezer would be to hold 84 gallons?

Lou

Quirky Cynick > wrote in
:

> On 03 Sep 2008 00:40:55 GMT, sandi >

>>> On top of that we also brought back 84 gallons of prickly
>>> pear cactus juice that we made from the fruit we gathered in
>>> the wild.
>>
>>What did you do with it all, if you don't mind me asking.
>
> Much of it is still in the freezer. I make syrup and jelly
> mostly. I also make ice cream, along with the puree I have
> from the fruits and cut up fruit also frozen.

Ummmm sounds yummy.
Thank you for explaining.

On Wed, 03 Sep 2008 18:55:50 -0500, Lou Decruss wrote:

> On Wed, 03 Sep 2008 21:09:12 GMT, Quirky Cynick
> > wrote:
>
>>On 03 Sep 2008 00:40:55 GMT, sandi > wrote:
>>
>>>Quirky Cynick > wrote in
:
>>>
>>>> On 01 Sep 2008 14:22:03 GMT, sandi >
>>>> wrote:
>>>>
>>>>>Quirky Cynick > wrote in
>>>>>
>>>>>> We lived in NM for over a decade and when we moved back to
>>>>>> MO we brought 70lbs of green chilies with us in the freezer.
>>>>>
>>>>>OMG! 70 lbs!! Wow!!
>>>>
>>>> On top of that we also brought back 84 gallons of prickly pear
>>>> cactus juice that we made from the fruit we gathered in the
>>>> wild.
>>>
>>>What did you do with it all, if you don't mind me asking.
>>
>>Much of it is still in the freezer. I make syrup and jelly mostly. I
>>also make ice cream, along with the puree I have from the fruits and
>>cut up fruit also frozen.
>
> I'm trying to imagine how big a freezer would be to hold 84 gallons?
>
> Lou

don't inquire too closely or she'll stick your butt in there as well.

your pal,
blake

<sf> wrote in message ...
> On Mon, 01 Sep 2008 13:48:39 -0600, Gloria P >
> wrote:
>
>>I don't think we'll buy our usual bushels this year since I still have
>>quite a bit left over from last year. We bought two bushels and shared
>>with our daughter's and son's households.
>
> Even if you used only one bushel, you use more chili in a year than
> I've used in my entire lifetime.
>
> Wow. Do you mix it with milk too? Just kidding.
>
>
> --
> I never worry about diets. The only carrots that interest me are the
> number of carats in a diamond.
>
> Mae West

Last year I had 220 #s or ripe peppers and I probably used 80#s of green
ones

On Thu, 04 Sep 2008 21:13:51 GMT, Quirky Cynick wrote:

> On Thu, 04 Sep 2008 17:06:41 GMT, blake murphy
> > wrote:
>
>>On Wed, 03 Sep 2008 18:55:50 -0500, Lou Decruss wrote:
>>
>>>
>>> I'm trying to imagine how big a freezer would be to hold 84 gallons?
>>>
>>> Lou
>>
>>don't inquire too closely or she'll stick your butt in there as well.
>>
>>your pal,
>>blake
>
> LOLOLOL Naw!!! I am a nice person. ;-)

i'm quite sure many murderers are nice people. to a certain extent.

your pal,
blake