I have used DynaGro Bloom (P heavy and don't recommend), DynaGro Foliage Pro 9-3-6 which I do recommend. I have also used various Miracle Grow products and these are fine if you have a means of supplying the calcium and magnesium they don't include (use lime in the mix). My recommendation is you look for a fertilizer in a 1-1-1 or 3-2-1 ratio with the later preferable, but not required. As for strength I really haven't settled on one yet as I haven't noticed a difference I can detect between 1/4 and less. I have a 4 gallon reservoir and generally just add 1 full strength gallon to it. With peppers I do this around once per month as an average, with many other things, more often. I don't claim to have all the answers on optimal pepper growing, the above is simply what I currently do.

I concur with Snapdragon. Have you looked closely? It appears to me to be one bushy plant regrowing from the base of last year's plant rather than a clump of seedlings. They would hardly be on the point of flowering in zone 5 (which they are) if they had only germinated this spring. The plant's dead foliage and last years seed pods are clearly visible in the photo.

Not all floribundas do well at high temps. There is a GREAT deal of diversity among floribundas as to size, bloom production, heat and humity tolerance, fragrance and foliage health. For very easy care, constant blooming and good health I think you'd do VERY well with any, or several, of the roses in the Knock Out family. They are planted in filling stations and in landscaping around public buildings in San Antonio so that tells you they are easy to grow and extremly tolerant of adverse growing conditions. The only one I haven't grown or seen is the Yellow Knock Out. Grandma's Yellow rose, discussed on one of the threads here, might be a better choice if you want yellow. However a blend of the pinks and reds might be prettier. Rainbow Knock Out is a low spreader and would be best planted to the front of the others. The others can be kept at the size stated on the link below by hard spring pruning. Knock Out roses are readily available at most plant nurseries and big box stores. Happy Knock Out gardening! Here is a link that might be useful: The Knock Out Family of Roses

In general, I don't like condiments that are sweet, and that includes ketchup, although I use it on a rare occasion. I especially dislike sweet mustards (although I love all other mustards) and I also dislike sweet pickles and sweet BBQ sauce. Don't like Miracle Whip either. What I do like: tangy mustards, Thai curry paste, wasabi, horseradish, chili sauce (without tomato), Mexican salsas (red and green), and most complex spice mixes that are not sweet. I generally omit cinnamon and nutmeg in spice mixes, or else greatly reduce the amount of those spices, which is one reason I make my own Thai curry paste - and omit the cinnamon altogether. I like all vinegars, even the sweet Balsamic ones, and so there is a bit of a contradiction there. Sweet is okay if it is balanced with sour, but I tend to prefer tart, bitter, and spicy. It takes me over a year to go through a 5 pound bag of sugar, and I tend to use that up mostly at Christmas time. I like fruits for desserts, and I use preserves on occasion, but not on a regular basis. I do make my own fig preserves and give most of it away. The only chocolate I eat is bittersweet, but then I can't eat milk chocolate anyway. Lars