What's for Dinner, Wed., Mar. 20, 2019
Appetizer: sliced apple and pear with Irish cheddar cheese. Also prosciutto roll-ups. Inside was a gherkin. French mustard and finely chopped shallots sprinkled over before rolling it up.
Lamb t-bones, cooked very slowly with garlic and rosemary in a cast iron skillet.
One tiny potato, sliced like fries to go with it.
Baby bok choy sauteed in sesame oil, garlic, ginger.
Salad with vinaigrette, sliced cherry tomatoes. Red leaf.
Dessert: Dark chocolate peppermint bar.
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Cheezy eggs, hash browns, bacon and biscuits. (gravy if I feel like I wanna be naughty 
)
ground beef, onion, 4 kinds of chiles, garlic, chopped zucchini, canned chopped tomatoes on/with steamed corn tortillas topped with a little cheese, lots of cilantro and El Pato jalapeno salsa.
first time trying a manzano chile - roundish a bit bigger than a golf ball, yellow with black seeds, tingly heat on parts of it, supposed to have quite a fruity flavor so I think I didn't get a very good one. it was bland other than the hot spot.
https://www.pepperscale.com/manzano-pepper/
I am planting from seed for all kinds of peppers this year, and I am taking the seed direct from the pepper. I noticed some peppers have seed that turns black pretty quickly, but I haven't seen any like that. Wow! Sorry you were disappointed with this manzano pepper, though. Can't say as I've seen them around the northeast.
I think this is the pepper to which you are referring.
https://en.wikipedia.org/wiki/Capsicum_annuum_var._glabriusculum
We have a container of them around here.
The main problem with starting peppers is the heat. The soil temp has to be 70. I have 7 mats on now with all my various peppers on them. They are coming along real well with the mats, however, last year I seeded them and did not provide consistently warm heat. My peppers did not sprout until the weather got warm and as you know, they are slow growers. I still had a very good crop last year, though. I just didn't have the variety I wanted, which I hope to solve with my efforts this year.
Here's a pic of the various peppers I started:
