Assortment of Organic Peppers
Charred black under the aegis of Merisi
Note to myself:
Next time, set a timer before pouring
yourself a glass of Tscheppe's Gelber Muskateller wine!
Images and Text © by Merisi
Links:
-> Muskateller
Age-old type of vine that was according to the legend already on board of Noah's Ark. In the 16th century it belonged to the most mentioned types of vines. Today it is spread all over the world as a specialty.
-> Weingut Andreas TSCHEPPE, Southern Styria, Austria
Well, they make a great photo composition. Have another glass of wine!
ReplyDeleteWhen my daughter spotted the black peppers this morning, she exclaimed immediately: "Mom, they are beautiful, you need to take a picture!° ;-)
DeleteWell, at least you can order out for a meal.
ReplyDeleteDinner went well. The peppers were meant for next day's dinner. ;-)
DeleteOh dear! it happens to all of us.
ReplyDeleteMerisi's sense of smell was a bit unreliable. ;-)
DeleteMerisi, your charred peppers do make for a very strong visual image...mezzotint muses, perhaps.
ReplyDeleteI usually count on your posts to give me beauty as I have my breakfast OJ, coffee, and fuel of the day.
Seeing this post after supper as the sun sets have given me another timeline for your photographic gems. xo
How lovely, mezzotin muses, now that makes my day! Thank you, Frances. xoxox
DeleteOh no! I agree with Vicki... have another glass of wine!
ReplyDelete*smile*
DeleteOh my, pepper mummies. Yes most definitely another glass of wine.
ReplyDeleteMezzotint pepper mummies .... ;-)
DeleteWonderful...I looove this picture..
ReplyDeleteSmile! All for the arts ... ;-)
Deletei am laughing ... i bet they tasted great even 'well' done
ReplyDeleteUnfortunately not, they were too far gone. ;-)
DeleteActually, I wonder if the pulp beneath those peppers are still eatable? I have never charred them successfully, but I still try.
ReplyDelete
DeleteI know what you mean, Kate, but trust me, those were burned right through. ;-)
Thankfully, most of the time I pay attention and put on the timer when charring peppers, and it works beautifully. You don't need to char them all the way, as soon as a few charred spots show, the skin can be slipped off easily.
I can't tell you how many times I've walked away from something in my oven and only realize my neglect when I smell a burnt odor!
ReplyDeleteSounds all too familiar, Eileen! :-)
DeleteHaha, I love this one, Merisi! You should have saved it for Theme Day.
ReplyDeleteLast week I warmed a bowl of sweet potatoes in the microwave, got distracted, and found them only two days later when I next opened it. :)
*smile*
DeleteYou know how often I reheat tea or coffee because I did not get to drink it before it turned cold and then I forget about it?