gumbo2176

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good to know

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Check out some u-tube videos to get a better idea about the process. There's lots of them out there that show different processes to support melons on a trelis if you decide to try that growing method.

Novel idea but a real PITA. Melons, cantaloupes included are pretty heavy and it's best to support them in some way as they grow larger so they don't break the stem and hit the ground.

I did this one year a long time ago when women were still wearing pantyhose and I used old hose from the wife to put the melon in and tying the hose to the trellis. The hose expanded as the cantaloupes grew but it wound up being more of a PITA than I was wanting to deal with.

If you have ground space, grow them on the ground and put hay or pieces of cardboard under the melons to keep them off the bare ground.

And here I am not even knowing that was a TV show. Haven't watched much network stuff in ages.

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Alfalfa and lime, then till, then lay down a cover crop. After it’s up, till it again and cover it for a season and then you are good to go.

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That's all well and good if you have a lot of gardening space available, but for the average back yard gardener, that won't really work, especially if like me and can garden year round.

I'm not shutting down a good bit of my garden for a season plus to prep and grow a cover crop and then cover it and let it sit dormant for another season.

And I feel pretty sure most people responding are pretty much like me with limited garden space in their yard. I've got 3/4 of my back yard devoted to vegetable garden and it's 5 rows, each 50 ft. long and a bit more than 20 ft. wide------so just a bit more than 1000 sq. ft.

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At no point did they add actual butter

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I know it was margarine or some reasonable facsimile and not real butter, but that's what she labeled it------although incorrectly, so I rolled with it.

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Recipe?

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My recipe is very simple to do and I use hotter than normal peppers such as habanero, ghost, Trinidad Scorpion, etc.

Let's say I'm using habaneros for this:

Wash and remove any green stem material, leave peppers whole.

50 whole habanero
1 lg. onion rough cut
6 cloves garlic peeled of skin
Juice of 1 large lemon
White Vinegar
Salt
Pint Mason Jars, new seals and screw on lids

Before you start making the hot sauce, get a pot on the stove with enough water to cover the pint jars by at least 1 inch, add 1/4 cup of vinegar to the water if you have hard water and bring it up to 185 degrees and hold that temperature. While the water is heating, do the following.

Put the first 4 ingredients in a blender then add enough white vinegar to come up half way to the ingredients in the blender, salt to taste (I generally use about 1/3 cup to start). You may want to use more or less depending on your taste and you can add it in the second step.

Blend ingredients until it is finely chopped up. This usually takes me about 2 minutes of running and making sure it is well blended.

Transfer this to a stainless steel pot on the stove and bring to a low boil to cook for about 5 minutes. Check for salt and add if you want more.

While that is going on, wash Mason jars and lids to thoroughly clean them. Fill the jars to within 1/4 in. from the top, wipe the tops of the jars and place the seal and screw on lid and secure hand tight.

After the jars are filled and sealed put them in the hot water bath for 15 minutes for pint jars. After 15 minutes remove the jars and place them on a rag on the countertop to cool. As they cool they will form a vacuum and you will hear a distinctive "pop" when that happens.

No need to refrigerate this product so in the pantry it can go. Once open you can put it in a shaker bottle like an old Worcestershire or Soy Sauce bottle to use.

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That's from UV light bleaching the pepper flakes. It doesn't affect the taste of the pepper sauce, just makes it look nasty.

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It was stored in my pantry and it didn't get UV light----plus it certainly did affect the taste. It was not near as fresh with a not so nice after-taste once swallowed.

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It's a borderline no for me...

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Same here. Hell, a whole fresh chicken can be bought for $1.49 a lb. or you can get one already cooked in store for under $8 at most stores.

Not worth risking food poisoning for that little bit of money. I've had it twice and never want to go through that again over sketchy food.

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The have good pre-made meals in the freezer. Reasonable too.

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That's probably where my stepdaughter gets all her frozen microwaveable meals she brings to work for lunch....

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This whole saga is getting stranger by the day. Kinda sad

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Kinda sad??? This is sick beyond measure. He's gone from a highly respected NFL Head Coach to a cuck who now has his reputation being undermined by a woman who was born when he was months away from turning 50.....Think about that for a moment.