The up side of #Gardening: at some point, you get a bunch of food that is fleeting in its longevity, but better than any you eat the rest of the year, all things considered. The down side: Sometimes they need to be processed quickly, and sometimes the whole day that it takes to, say, turn a bunch of fresh picked peppers into a bunch of Chiles Rellenos, arrives on the same day that for instance is your first day with a new music tool that you ordered and paid for almost a year ago and is finally here, a Behringer XR-18 specifically, which is here to end all of my headaches with playing live. Oh, I need to route the 58 through the outboard reverb and out, while the harp mic goes through my amp modelling device and a verb/echo, while the guitar switches between the piezo pickup and the electric ones? (push button) Let's do it. But even though I've done my C reading and gotten some outdoor cleanup/winter prep done and could now theoretically head out to the studio and start making plans about what sort of box I'm gonna tote my whole musical world around in from now on my other hobby has these peppers sitting around getting wrinkly and the only recipe I can think of is Chiles Rellenos, which is just a wild amount of work. You have to blister the peppers then let them steam while they cool, and meanwhile you have to roast your tomatoes and get your sauce ready which is a whole other afternoon-long ordeal I swear, even the youtube guy I'm following for this, he pauses halfway through and points out that what Usians pay for this dish at restaurants is, well, it basically amounts to labour theft. He didn't say that, but this is a lotta friggin work this anyways after the peppers have steamed and cooled, you gotta do some fuckin surgery on the fuckers, scoop out all the seeds and slimy innards, all being careful to save your stem to grab onto later, just enough slit to push all that cheesykaysow in there, and then, you're basically fuckin Jame Gumm at this point, you seal em back up with a skewer so they hopefully stay shut. Then do you bread these maybe, dip em in a nice batter? FUCK NO YOU DAMN DIRTY APE We're making a fuckin meringue is what we're dipping those tasty garden fresh little bastards in, and then we're deep frying those little fuckers real good, cause fuck you that's why. I feel like everyone should have to do this once, before they're allowed to order Chiles Rellenos in restaurants. I just finished blistering them on the bbq, they are now steaming together in a glass bowl with a plate over em. They all died with an awful sound. Strongly considering skipping the deep fry aspect, and instead preparing some sort of rice/meat/cheese filling to put in em, and they can then be roasted again with more cheesykaysow I feel like I'm letting myself down if I don't go all the way. I wonder if there's an air fryer way to do these, I totally don't mind the idea of doing a couple at a time on the counter, but I try to refrain from putting a lot of greasy vapour in the air so if I was gonna go deep fry it'd be out by the garage. The deep frying being another thing I need to build some sort of easily draggable box/grease catching undercarriage for...