{"id":605,"date":"2013-04-09T00:57:37","date_gmt":"2013-04-09T08:57:37","guid":{"rendered":"http:\/\/www.juliebiuso.com\/blog\/?p=605"},"modified":"2013-04-09T00:57:37","modified_gmt":"2013-04-09T08:57:37","slug":"remos-chillies","status":"publish","type":"post","link":"https:\/\/www.juliebiuso.com\/blog\/2013\/04\/remos-chillies\/","title":{"rendered":"Remo’s chillies"},"content":{"rendered":"

Our cat Grigio (a loveable lump of lard, though looking quite respectable in this pic), does NOT like chillies and is only hanging around in the hope of yet another stroke of his whiskers. You can see some of the chillies in the basket are starting to dry, and they can be left on the plant until they reach this point but you must be careful to remove them before damp weather conditions prevail or they will rot. You can string up large ones and hang them in the garage to dry, or, if you are vigilant, dry them in a wicker basket turning them every day to prevent softening. If you have a dehydrator, split each chilli and dry for 12 hours at medium heat. Once chillies are dry you can drop them into soups, stews, curries, chilli con carne and numerous other dishes to add a bit of zing during the cold months.<\/p>\n

\"\"<\/a>

wishin’ an hopin’ for a pat<\/p><\/div>\n","protected":false},"excerpt":{"rendered":"

Our cat Grigio (a loveable lump of lard, though looking quite respectable in this pic), does NOT like chillies and is only hanging around in the hope of yet another[…..]<\/p>\n","protected":false},"author":3,"featured_media":607,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[],"class_list":["post-605","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food"],"yoast_head":"\nRemo's chillies - Dancing on My Table<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.juliebiuso.com\/blog\/2013\/04\/remos-chillies\/\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Julie\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"1 minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/www.juliebiuso.com\/blog\/2013\/04\/remos-chillies\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/www.juliebiuso.com\/blog\/2013\/04\/remos-chillies\/\"},\"author\":{\"name\":\"Julie\",\"@id\":\"http:\/\/www.juliebiuso.com\/blog\/#\/schema\/person\/5f2d23b3caf1017999127435f984ef4f\"},\"headline\":\"Remo’s chillies\",\"datePublished\":\"2013-04-09T08:57:37+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/www.juliebiuso.com\/blog\/2013\/04\/remos-chillies\/\"},\"wordCount\":169,\"commentCount\":0,\"image\":{\"@id\":\"https:\/\/www.juliebiuso.com\/blog\/2013\/04\/remos-chillies\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/www.juliebiuso.com\/blog\/wp-content\/uploads\/2013\/04\/IMG_38271.jpg\",\"articleSection\":[\"Food\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/www.juliebiuso.com\/blog\/2013\/04\/remos-chillies\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.juliebiuso.com\/blog\/2013\/04\/remos-chillies\/\",\"url\":\"https:\/\/www.juliebiuso.com\/blog\/2013\/04\/remos-chillies\/\",\"name\":\"Remo's chillies - 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