I made a satay for supper, and I seasoned it with a dried tien tsin pepper I'd grown on one of the pepper plants that
thirteenletters had given me. I'd bitten off the end of it to chew, thought, "This isn't so bad," and tossed it in happily, to simmer some spiciness into the sauce. The dish came out very nice, with just a little bite to it rather than an
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