As we stood at the base of Table Mountain, we could see paths leading up the side. Once we got to the top and looked down, we saw these. The almost look like veins, don’t they?
Like most folks, I love looking at flowers. In fact, I have been on vacation many times and returned with mostly photos flowers.
Here are a few that I hope you’ll enjoy:
After an encounter with an elephant.
Like a lot of people, I love color. Red’s my favorite.
Color affects mood. For example, red energizes, blue and green soothe.
This garbage can surprised me. Wonder if those colors encourage people to be more diligent in putting waste in it?
One of the things I love about summer is the variety of colorful fruits available. These looked so beautiful, I had to take a photo.
I took these at the New York Botanical Gardens. As you might expect, the Botanical Gardens is full of beautiful flowers. These stood out for their color and vibrancy.
From the moment I saw these rickshas on a website, I knew I had to see one up close. It didn’t fail to impress.
Given the 90 degree temperatures that have returned to the North East this week, it’s difficult not to think of hot as anything but weather related.
But there are many shades of hot: trendy, now, sexy, peppery, spicy, piquant, electric, stolen, in trouble with the police, etc.
I mulled over the different meanings of hot as I looked through my photos for one or two that would fit the bill. These are what I came up with.
The second time I attended the Calabash Literary Festival in Treasure Beach, Jamaica, I went down to the beach with several hundred attendees for the beach party and the lighting of the bonfire. The Fire is Lit(erature) was the festival’s theme that year.
Named for its resemblance to the Tam o’shanter hat, Scotch Bonnet is one of the hottest peppers in the world with a rating of 100,000 – 350,000 on the Scoville scale, the measurement of the piquance of chili peppers. (As a comparison, jalapenos range 2,500-8,000.) It is an essential ingredient in many Jamaican dishes – escoveitch, jerk, curries, etc.
I made the mistake once of cutting up Scotch Bonnet with my bare hands to make pickled pepper. I didn’t think they would be very hot – because of the soil composition in the U.S., the Scotch Bonnet grown here lose a lot of its piquancy, especially after the first planting. My hands burned for three days. But don’t let that scare you. Eating peppers has been shown to boost metabolism.
Now, I can’t say that’s the reason my grandfather used to eat them. I just know that he did, almost always raw as if he were eating sweet peppers.
The key to eating or cooking with Scotch Bonnet, or any pepper, is to strip away the seeds and the membrane that stores capsaicin, the ingredient which gives them their heat. I always have some in my refrigerator and use it liberally in just about everything.
Scotch Bonnet can also be found in dishes from West Africa, Trinidad and Tobago, Barbados, Guyana, Grenada, Surinam, Haiti and Cayman.