You're right! DOH! I compared the maturity days for jalapeno and tabasco. Tabasco maturity is over 80 days. Jalapeno has two different maturities early (55-68 days) and mid (69-80). I'm pretty sure I have the early maturity jalapeno. *phew* I was getting nervous there. I just have to be more patient. I planted the seedling late April/early May so I should start seeing some flowers late July/early August. Gardening is a practice in patience. i don't have any but I'm getting better!

Oh how luckly!! congrats!! I live in the overly pricey Boston Metrowest area (wasn't pricey when I moved in). I love horses, but don't have the property. However, within walking distance there are a couple horses. I have become friendly with the owners and horses (funny, how I always remember the horses names, but not the owners names.) I already asked if I could bring my wheelbarrow down for some manure to compost. Keep us posted and attach photos. Good luck.

I think I might try the Hot & Sweet Tamarind with a Indian type grilled chicken. This recipe is from the Pioneer Woman.... Indian Grilled Chicken Marinated in Milk/yogurt Chicken pieces (whatever kind your family eats)- must have the bone and skin still on. Plain yogurt 2% Milk Garam Masala spice Kosher Salt Black Pepper Marinate chicken OVERNIGHT in a mixture of all ingredients. Heat grill to around 300-400 Place chicken skin down on grill and bake for until internal temp is 140. Flip chicken over and continue to bake until chicken has reached 165 F for at least 4 minutes. Remove from grill and let it âÂÂrestâ for at least 3 minutes. Garam masala is best made fresh just before you begin cooking, but if you havenÂt got the patience (like me!), make a batch ahead and store for several months in an air-tight container in a cool, dark place. Prep Time: 10 minutes Cook Time: 4 minutes Total Time: 14 minutesIngredients: Â4 tbsps coriander seeds Â1 tbsp cumin seeds Â1 tbsp black peppercorns Â1 ½ tsps black cumin seeds (shahjeera) Â1 ½ tsps dry ginger ¾ tsp black cardamom (3-4 large pods approx) ¾ tsp cloves ¾ tsp cinnamon (2 X 1" pieces) ¾ tsp crushed bay leaves Preparation: ÂHeat a heavy skillet on a medium flame and gently roast all ingredients (leave cardamom in its pods till later) except the dry ginger, till they turn a few shades darker. Stir occasionally. Do not be tempted to speed up the process by turning up the heat as the spices will burn on the outside and remain raw on the inside. ÂWhen the spices are roasted turn of the flame and allow them to cool. ÂOnce cooled, remove the cardamom seeds from their skins and mix them back with all the other roasted spices. ÂGrind them all together, to a fine powder in a clean, dry coffee grinder. ÂStore in an air-tight container in a cool, dark place.

AnnT's jerk recipe is delicious and very easy --- we've started using it all of the time. We use it on pork tenderloin, and use it for kabobs, too. I've never used Penzey's jerk seasoning, so I can't compare it. But, we use Penzey's spices to make Ann's recipe. It's nice to make your own, because you can adjust the flavors as you like them, i.e. Jessy could decrease the nutmeg or other flavors to suit her. I like lots of Jerk flavoring so we usually double the entire recipe so that I have lots of flavor. Here is a link that might be useful: AnnT's jerk style chicken