It was an attempt, evidently doomed to failure, at wry humour. ;)

It worked too, would have fallen flat without Grav's come back. :thumb:

There are so many recipes and restaurant options that make me wish I liked bell peppers.

Just about the only thing I can stand them in is chili.

Sometimes I'm too subtle for words. ;)

I can't eat green Bell peppers once, every time I've tried they repeat all night. But I've found the yellow, red, and purple Bells, are no problem at all. :confused:

Have a close look at the legs on that beast, the front legs are wrong. To me they look like hind legs.:bitching:
After another look. Disregard this post.

Same for me, Bruce

I think the problem with green Bell peppers is they just aren't ripe. If left unpicked for another 4 to 6 weeks they'll turn red, then they're ripe. Anywhere in between, when they are part green and part red, they're called "tans"... damifino why?

Anyway, nobody will buy "tans", not even restaurants, so the farmer takes a huge financial risk waiting for them to ripen. Reds bring more money but the possibility of weather, insects, or a million other threats, could destroy the crop. :thepain:

I eat them every which way, but, lately it's been raw green bell peppers with pimento cheese.

:yum:

Green pepper is like one of the last flavors I have to conquer, along with cilantro. But I cain't. I just cain't eat it. Why oh why do we have such different tastes?








Maybe because minor differences between individuals in a species allow for genetic diversity to permit some to survive and adapt differently than others, causing evolution to happen even without genetic errors/mutations.

Psst... Queen Vicky's been talking shit behind your back. Come over to the USA, Nebraska love you long time.

So that's where them goddanged pheasantkillers came from...

This woman has some huge melons.

Attachment 49560

What?

:lol2:

Attachment 49565

For Limey