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Carelessness Leads to Death of Thousands – CSI on the Scene

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The yellow tape is out marking the crime scene. Evidence, death and destruction scattered across the area. First real piece of hard evidence was in the walkway leading up to the crime  scene. Due to a recent rain there were a number of footprint impressions. Close examination of the imprints pointed the investigation to a certain class of culprit, the Didelphis virginiana. Now I knew the class of the culprit but I knew identifying the individual would be very difficult unless he or she was caught in the act.

I realized that it was my fault that lead to the tragic loss f life. I had to take precautions to prevent another crime like this from occurring. I gathered up the scattered evidence, survivors and the housing structure for relocation. It was my original relocation efforts that lead to the devastation.

It all began with cleaning and organizing my garage. Noble projects in itself, but it lead to the tragedy. I had safely and productively housed my worm farm/bin in the garage for nearly a year without a problem. As we worked on the garage the weather began to ease up and I decided to relocate the  bin to a suitable site outdoors near my garden. The move went well and the little guys seemed to be doing well. They were about 6 weeks into the move when I left town to do a consulting job. When I returned I did not immediately  go out and check on both the garden and the worms. Now Kathy has accused me of always going out to the garden before seeing her upon my returns from trips, but not this time. It has happened in the past but I am making an effort to shift priorities. (it was after 9:00 PM and dark so it was easier to do the right thing)

Friday morning I saw the scene…..it  looks like an opossum(based on forensic evidence) was drawn to the scent of kitchen scraps and managed to open the bin. Now these worms work just at or  slightly below the surface under a layer of bedding material – usually shredded newspaper. The top layer and most of the worms were slurped up. A few tend to be deeper in the worm poop so they survived but the majority of the worms were sacrificed to my carelessness. They will reproduce but it will take a little longer as the cool weather sets in and they slow down a little. I was just at the point of splitting the bin as the population was really crowding the space.

Lessons learned  – never trust Didelphis virginiana and do a better job on the relocation efforts – consider the local thieves in the night may be and plan appropriately. May need to give my supplier a call – http://www.unclejimswormfarm.com/

TTFN

Bishop

Serrano Pepper Jelly

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So, what do you do when you have an abundance of Serrano peppers? I don’t know anyone that can eat one. They are too friggin hot…… even with a cold beer. For info I pasted the Scoville heating list below – the Serrano is a notch above the Jalepeno but way down hte list from what must be some blister inducing varieties. I see that Habenero chilies are near the top. You must be a serious fan of heat to try anything near near the top of the scale!

Now, to answer the question posed above. I made some Serrano pepper jelly. I did it the old fashioned way – made my own pectin from 4 lbs. of tart apples and 1 cup of cranberries. Strained the mess through a cloth bag. In the boil I added a handful of my Serranos and a red bell pepper. A word of caution – after prepping the Serrano peppers, you must wash your hands very thoroughly with soap, scrub hard and rinse well. If you do anything less than that and touch any sensitive skin – well the pain and heat went away about 45 minutes after my bio break!!! A little Alo Vera helped. 

 – The Jelly, it looks great – I added a single Serrano pepper to each jar for an aesthetic touch. Taste – well it seems a bit mild. I have another 100 or so peppers available so maybe another batch is in order – I will add a few more to the boil next time to see if the heat goes up on the final product.

TTFN – Bishop

Naga Jolokia (ghost chili)[9][10]

 

 

 350,000–580,000

 

 

 Red Savina habanero[11][12]

 

 

 100,000–350,000

 

 

 Guntur Chilli, Habanero chili,[13] Scotch Bonnet Pepper,[13] Datil pepper, Rocoto, African Birdseye, Madame Jeanette, Jamaican Hot Pepper[14]

 

 

 50,000–100,000

 

 

 Bird’s eye chili/Thai Pepper/Indian Pepper,[15] Malagueta Pepper,[15] Chiltepin Pepper, Pequin Pepper[15]

 

 

 30,000–50,000

 

 

 Cayenne Pepper, Ají pepper,[13] Tabasco pepper, Cumari pepper (Capsicum Chinese)

 

 

 10,000–23,000 

 

 

 Serrano Pepper, Peter Pepper

 

 

 2,500–8,000 

 

 

 Jalapeño Pepper, Guajillo pepper, New Mexican varieties of Anaheim pepper,[16] Paprika (Hungarian wax pepper), Tabasco Sauce

 

 

 500–2,500

 

 

 Anaheim pepper, Poblano Pepper, Rocotillo Pepper, Peppadew

 

 

 100–500

 

 

 Pimento, Peperoncini

 

 

 0

 

 

 No significant heat, Bell pepper,

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