YJL

I heard that peas in basket would droop over nicely. Cant really do that with drainage since the place I have in mind basically still indoor, or I can hang one right above another container, not sure that would work well. A tin can might do, or a milk jug, if thats the hanging option, then I probably would add beans. Mint and basil might also good options. Itd be next to the window, where unfiltered sunlight still can directly come in.

What else:

• My right ear and nose were burning, because I took 50 seeds from that long red pepper to save, they hurt. Glad that I hadnt touched my eyes, unfortunately, I had to go to the toilet.
• Google Consumer Surveys finally got started. Its odd, 1 analyzed, but there are 9 in detailed reports.
• READYT1k is basically done, might need to clean up that ugly codes. Frame rendering took 5+ minutes (200+70MB)and video took 11 minutes, so it would be 15+ minute for 1080p60 (~35MB).
• Sound system burped for no reason, had to reboot.
• Refilled bird feeder, back to serve nuts.

Carrot, never got to plant it from store bought, but that could be I was doing it wrong. Although the carrot top that Ive been caring everyday still going lush green, but I am afraid once I plant it in soil, it soon would rot just like many that I had tried before.

It finally came to me that the reason they all rot is because they were cutting, if I plant they whole, their natural skin is still intact. So, I planted two small carrots, not baby one, just about twice or thrice of my thumb. Not sure if they would have enough energy stored in their root, maybe that doesnt matter much once they can still get from soil. I will see.

Nibbling small carrots, I only did that last year. To me, carrot was always a vegetable that had to be cooked, but not anymore. The taste and sweetness are incredible, and the crunchiness makes eating one more interesting. The thin root in the end and little top can also be eaten without no effort at all.

Another comment on my Tk/Ttk progress bar example and I finally have enough of it, a big white-on-red text should be another to tell them, well, thats Id hope. But, we ended up exchanging more than 10 comments, not bad conversations.

What else?

• Drying a 15cm long red pepper, its nearly uniformly round lengthwise about 2cm in diameter. Not sure if its Romero pepper or Serrano pepper, but this one really has smooth skin.
• While I was eating a wax apple (Syzygium samarangense, also known as was jambu), I saw a big seed inside, that I have never seen before, usually they would be tiny dark bits, but this seed seems mature. I am going to plant it.
• Finally, Google Consumer Surveys Website Satisfaction is showing responses, but only one analyzed and still 0 for normal one.
• My #1000 READYT project is about half done, need to finish the opening and ending and to work with audio.
• Bird feeder definitely is working because there was nothing left in the bottle this afternoon.

I had read some recipes about frying hot peppers, so I wanted to try. I have two kinds of peppers. One is red and hot, another is green and mild heat, that's basically I know all about them.


Before I tried frying, I tested the green chili with baked french fries, because I didn't know how this would turn out. The result was great, the green chili became sweet, so I decided to give red ones a try.

Besides the chili peppers, I also put in two gloves of garlic and some cherry tomato. The tomato were sweeter than ever and frying brought more flavor from charred parts. I left them whole, only poked a few holes with knife, so it's still juicy inside when I bit into it.

The problem was the red hot chili seemed hotter. I made some pasta with the oil after like spaghetti with garlic oil, no need to waste a flavored oil. The oil is spicy and with little garlic flavor and sweetness. I at a fourth of red chili, then drank a whole glass of icy water. My mouth was on fire. Glad I didn't put the whole chili in my mouth.

I was hoping long frying could bring the heat away, but my experiment told me it's not the case. The green ones didn't have heat anymore, what type of chili really matters.