A recent chat with my mother-in-law got us exchanging gardening stories. She asked what I had growing currently in the garden. I reported that all the fall/winter produce was in and some summer stuff was hanging in there like peppers and eggplants. She had never cooked eggplant so we had a short discussion on that and the fact that my Black Beauty eggplant will not die! We moved on to the peppers that just keep on giving.
I told her of my initial experience working with serranos without gloves. My hands were hot and throbbing for 24 hours. My description sounded like side effect warnings for Viagra. Mary added her story of jalapeños.
Mary and Marlene were working one day on jalapeño peppers without using gloves. Everything seemed to be fine. They finished their project without incident. Later that afternoon, Marlene called Mary with an urgent warning.
“Mary, whatever you do, don’t wipe when you go to the bathroom!”
Note: The pepper plants were pulled on December 26 after months of faithful production. Loads of peppers were harvested from the plants that day to create some stuffed peppers.
1. Clean peppers.
2. Remove stem. Cut in 1/2 and remove seeds.
3. Spread on some cream cheese.
4. Wrap with 1/3 of a slice of bacon.
5. Place on wire rack in a jelly roll pan.
6. Bake in 375 degree oven until bacon is done.
Serve hot, warm, cold, all day long, with an apron on, doing cartwheels, and jumping for joy!