Nostradoomus
Well-known member
I went to work and now I’m knee deep in gin.
Sounds like a day that ends in Y.
Sounds like a day that ends in Y.
I heard it works better inside the body.I went to work and now I’m knee deep in gin.
Sounds like a day that ends in Y.
I heard it works better inside the body.
Phrasing.
Finally, watching a recent episode of That Pedal Show, I am feeling real inspired to build and use 2 delay pedals together. I have the DMD-2 and the Hydra on the list, so let's go Post #13.
yeah, it was good! I only subbed the peppers because our poblano plants died early in the season this year, and I forgot to get one at the store. I would have put a reaper or two in, but I wanted it to still be palatable to my mom and sister. last time I made the recipe, a year or two ago, I did one large poblano and three habaneros from the garden, and it was pretty great. the fruitiness of the habanero worked well in the recipe. The Scotch Bonnet has a similar sort of sweet fruitiness to it as well, which is a great foil to the heat they provide, but I think it would be interesting to play around with a few different pepper types next time. If I go with the Carolina Reaper or the Trinidad Scorpions that I have growing, I'd probably want to pair them with an especially sweet and fruity pepper, since they tend to have more of a floral heat to them rather than any sort of sweetness.That does look good. And I approve of that pepper substitution.
Too bad nobody else in the house would help me eat it.