Pretty much anything that's not a sweet pepper (such as a bell) is technically a hot pepper - mild to wild. IMO the most important thing is that your flavors work well together, not the heat level.Don't know the definition of this one but I would say anything from an Habenero up would count.....Don't know if Jallapenos would...
THAT would be Speedy Gonzales......... take your meds, honey!I'm hearing Mighty mouse ARRIBA! ARRIBA!! Andale! Andale!
It's nothing new and I do have meds for it.
Avon - The food looks delicious!
Some of your pics are clear, so it seems it's really a matter of holding the camera steady. If you aren't already doing this, give it a try - make sure your feet are even with the ends of your shoulders, and don't twist or bend your torso. Also, take a breath and hold it before hitting the shutter release.
Text: SANTA, WANT NEW CAMERA 4 XMAS RLY!
Avon is ahead of us in tech... he posted in 3-D.
Have three shots of your fav agave tequila... then cross your eyes.
It's there... I swear.