sinfonian A 1 minute blanch might work for skinny beans, but these are whoppers, some as long as 10-11 inches, wide and thick to boot! I break them into pieces with my hands, and those that don't snap easily get shelled. As they process in the boiling water, I can hear the air escaping from them -- they softly pop. Since they're partially cooked for 7 minutes, I'll cook them another 10 minutes or so when thawed. And yes, each to his own. I discovered the corn-freezing thing years and years ago. I hurriedly bought a bushel of corn on my way home from a park with my kids and realized I just didn't have time to shuck and blanch it. So I dumped the whole basket into a garbage bag and put it in the freezer in the garage. I forgot about it until around Thanksgiving, and decided to see if the kids would eat it. It was actually delicious, tender, sweet, and crisp. Since then I've read that others do the same thing -- freeze it in the husks. It works for me and avoids that tedious job of husking everything all at the same time and then blanching it. Husking what you plan to eat that night isn't such a chore!

Lovely calamondin tree. Patty S.

Ohhhh- they are so funny! The one with fewer "warts" would make a great jack-o'-lantern! Renee

Hey All ! I'm a newbie to the forum here and was reading Dave's post and looking at his pic's ..Dave I understand, the same thing happened to me I have the same peppers you have Very "heart breaking" I can't believe people could actually do that to someone. I have seeds from 2 different people some aren't big enough to tell if they are really Bhuts or not yet.Hopefully the will be , But so far they are just what you have. I live in South/Central Georgia