No, this isn't a mis-posting destined for the QMs. It is a warning to those of us who use excessive amounts of spicy foodstuff as soon as the mem departs on a girlie weekend away. Now the scotch bonnet pepper is reknowned for its role in producing Encona sauces and jerk dishes. I myself this very day bought 3 in an ethnic store in Bristol. Why 3? Because one is too few, 4 would be insanity. In fact, as the mate who is coming tomorrow for a jerk goat thing is a novice on SBs, I opted for using one. After all with the other hot ingredients, I don't want to take any chances. He is after all left with sole care of a nine month old baby. So I go through the preparation of the marinade (stage 1) and having sealed the goat, garlic, onion and sb, Jamaican jerk mix and dash of rum in a lead container, duly place it in the fridge. Then I wash my hands. Thoroughly. Using soap, a nail brush and hot and cold water. Then I eat my tea. Drink a couple of brewskis. Go for a pee. Je-he-soos H. Fecking Cherriiist! I am only now, some two hours later recovering feeling in the area that should be most sensitive of all. I feel as if a highly sophisticated Ralgex-Air Explosive has been Paveway-ed onto my beller. So I offer this warning. I knew what I waas dealing with. I took full precautions. I carried out personal Jamaican cooking Decontamination drills. I still got SB-ed. For heaven's sake people, be careful out there... I am still looking forward to the Jerk goat, plantains and rice and peas mind you...and the Dragon stouts and Red Stripes which are immersed in liquid nitrogen at present, to provide the ultimate counter-measure. Loo roll will be in the freezer from noon tomorrow. For those inspired by this tale, stage 2 requires the addition of lime juice and coconut milk, in order to keep the dish in line with various UN treaties on chemical warfare.