Pepper vs. Tomato
Clint’s championship peppers are winning the vegetable garden race
Once again, whether it’s my superior planting skills, olympic seeds or just all around good karma, I’ve blasted out in front of Loni’s slow—but very tall!—tomato plants.
This is good news, as I’ve been anxiously awaiting their arrival, for they make a perfect topping for chicken dishes. It requires lots of ice water, chilled wine, or good old Diet Coke though to cool the heat, although I’ve been told milk is best.
I know fame is fleeting. So I will savor this special moment for now because it’s all I’ve got against Loni’s arsenal.
Clint writes about new media, arts, wine, indie film, and tech (including his trusty Droid). An aging ice hockey player, he tries in vain to direct Loni in SSC videos. He's held executive marketing roles at tech companies including Cisco, EMC and Salesforce.com. Originally from Ottawa, Canada, he now lives in Silicon Valley. More »
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Here’s what I learned years ago at a BBQ ribs/chicken place whose sauce was known to start riots with its heat, liquid doesn’t cool that kind of heat…only something like macaroni salad or rice. Two bits from someone who runs the other way from hot peppers.