We are running out of chilies in the kitchen. After having some thinking, I decided to pick some chilies from the pot. So here you go, the moment of chilies off the tree and playing their most important roles in their lives–being cooked and eaten.

While I was cutting them, I tasted my finger which had pressed on the inside of chili…wow…it was really hot. According to instruction, this sort of Thai chili ranks 7 of 10 on the scale of spicy flavour. I wondered what 10 of 10 score would taske like. Burning the tongue a hole instantly??

I noticed the seeds inside were not as many as those I bought from the shops. Maybe they are different types. However I like it this way. Apart from that, my chilies are far more juicy and fresher. They are not very big, as you can see in this photo with the ruler. It is only about 3.5 cm long, but they are really cute.

My chili dairy is coming to its very end. I mentioned it in the last diary post that it will be at most another month, either the frost is going to be here, or I will pull the plants out. Chili is preannual plant. If kept well-maintained, they can live up to 3 years. However I just don’t want to go that way. Both they and I deserve a new start. I will try different approach next year, and I want to see if my crop would get any better.

However, one window closed leads to another door open. I will soon have another new series diary launched about the spring bulbs that I want to do. Stay in tune!