Chiles, anyone?

We use a lot of them. I make my own habanero sauce for pork loin. It's good, if you can keep a few windows open while you are working.
My father used to live in an even worse hell hole than this, namely Picayune, MS. He loved growing peppers and would send us boxes of jalapenos to Montana. He dried them, and we strung them up. After a few months, we had about ten yards of peppers in boxes. He was the kind of guy that, if you told him you had enough for now, he would never send another one. So, we took to giving boxes away to Italian and Mexican, and Oriental restaurants.

outside, due to the wife's asthma.

My wife is grilling peppers and we are picking the tomatoes so we can salsa for the next millennia. Good looking peppers! Chris S