Later, Fred & I made our weekly pilgrimage to our local Harris Teeter store. We eat organic as much as possible. Local organic is best but our CSA through New Moon Farms doesn't kick in until mid April. So we make do as best we can. We were running low on papaya pepper. So I'll be making some.
This isn't nearly as appetizing as some of the culinary photos you'll find at Ron's place. But the pepper that I make from papaya seeds is considered to be a really good digestive aid. After soaking the seeds, I'll roast them at 150 for 8 hours. Looks just like the pepper I'll use on our wild-caught salmon dinner tonight. And the *ding* just sounded, so I'm off!
4 comments:
Happy St. Patty`s Day Becky. From the green on your papaya to your hit the ground running shoes. I`m now interested in papaya pepper. Good for digestion?
Saw Mary Black and the Chieftons or "ains" at the UofA in 2000. A captivating night of music. The way they beat those drums I was expecting rain.
I liked seeing all the photo's you took of what we loaded Thurseday night in the kiln( most of it is gone by the time I get back there!)jen
Jen, there's still a good bit left to see on the shelves.
Many folks had some very fine work come out this go 'round. Y'all are the teachers. You help us get the results we do. That's a big thank you!!!
LLS...Can't say, one way or another if the papaya pepper helps or not. (I still do battle with heartburn from time to time.) But if you want to give it a try, here's the deal:
Cut a papaya open and confiscate its seeds. Soak the seeds (they look like Klingon eyes) for a few hours. Pat dry. Roast 'em at 150 (or the lowest your oven can) for about 8 hours.
After, they look exactly like black peppercorns. Fill up your pepper grinder and hope for the best.
If you like papaya fruit, then you get a bonus.
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