I made my favorite curried peas and eggplant dish. I love it because it is very simple - chop up the eggplant and toss it and the peas in a pot, add some stock, spices, butter and cook until the liquid is gone.
The recipe calls for a couple whole chiles. I picked a couple jalapenos off my plant and tossed them in. At the end of cooking, you remove them.
Except I didn't.
Blogging and eating, I ate one of the very hot, late-season jalapenos.
I am very, very sorry.