Sorry about the double post, I realized I didn't answer Honu's question. Honu, Aloha! Honestly, I cannot say I have had the pleasure of trying a Hawaiian chile. Someday I certainly will if I can get my hands on the seeds. Regarding your question; I will split it into two parts. First, as far as heat, heat is a somewhat subjective thing. Now, it's true that no one on earth would day that a bell pepper is hotter than a chocolate hab, but different species of capsicum have different types and ratios of capsaicin. Therefore, if someone has only eaten habaneros (capsicum chinense) their whole life and then bites into a manzano chile (capsicum pubescens) they would certainly find it hotter than someone who has been eating manzanos their whole life. For instance, I can bear habaneros but choke like crazy on jalapenos, which have lower levels of capsaicin but a type of capsaicin I am not used to. Capsaicin is a vanilla-like compound (no kidding) that binds to the pain receptors in your mouth. I'm not quite sure what happens to build tolerance (perhaps an increased level of some certain enzyme?) but something makes eating a certain type of chile more bearable after a while. That being said, I have read HPLC (high performance liquid chromatography, which involves the extraction of capsaicin from the sample pepper and the direct measurement of the level) reports on some of these chiles, and nothing compares to the amount of capsaicin in the capsicum chinense species. They have a very high level of capsaicin compared to other peppers and HPLC is a much more accurate and less subjective method of measuring heat than the scoville units test (a dilution test). The hottest capsicum chinenses that I have tried? Trinidad scorpion, chocolate scotch bonnet, chocolate habanero. I have a friend who claims the USDA datil is the hottest thing he has ever tried (out of I would guess hundreds of different chinenses) and another friend who swears by something called a trinidad 7-pod (also known as a 7-pot, the name being a derivation of the fact that one pepper will season 7 pots of soup, go figure). With that, we will see what comes for me in the future but I can say this: the red savina is not the world's hottest pepper. Regarding taste: that's a tough one. I like the more fruity, citrusy chinenses over the smoky ones, and don't like the taste of annuums that much. For annuums, pequins and long slim cayennes are nicely flavored and pretty versatile. My favorites are obviously the chinenses though, and if I were to pick the best tasting they would be, in no order, limon, fatalii, datil, caribbean red hab, chocolate hab (quite smoky but still very nice), billy goat, true scotch bonnet, devil's tongue, red hab (wonderful!), yellow hab (like an incredibly hot datil), grenada scotch bonnet, scotch bonnet, red (from tomatogrowers). Of these if you are looking for something a bit milder and not so explosive stick with scotch bonnet, red, yellow scotch bonnet, and limon, I think they are bearable. If you are looking for something mild but still good tasting go with aji dulce #2. I hope I didn't overanswer your question. To trim it down to five chinenses would certainly involve limons, datils, caribbean reds, fataliis and chocolate habs, but that does not do justice to the wonderful flavor and versatility of some of the others I have tried, which are just as delicious but not as brutally hot. Good luck with chile growing and if you have any other questions let me know. Mark p.s. we did have a humid summer this year, very humid in fact, and the chiles did well. I don't know if humidity affects them as much as heat, and certainly fertilizer and water level affects them as well. Basically, the more stress the hotter the pepper, but I am in NJ so we are not usually incredibly hot or humid. Peace!

Brickeyee, are you saying that there is a cord I can get that will support the weight AS WELL AS carry electricity? Or do I need two different cords, one for electricity and the other to carry the load? Is this cordage specified by a number of some sort? Do you know what I would ask for to support the weight of a pendant weighing over 7 lbs? Davidtay, I will show my electrician the link to this product, the griplocksystem and see if it's something he can work with. Thanks.

Thank you again so much. I cried long and hard this morning after everyone else left for school and work. The house is dreadfully quiet. Last night I woke up at 4:30 a.m. because I'm so used to having to get Casey up to go to the bathroom at around that time. It will be a while before I can sleep through the night again, I'm sure. Annz, what you said has helped me immeasurably to know I did the right thing. I was really thrown for a loop when the vet began discussing treating her and I've been plagued with guilt that I didn't think harder about giving it a try. I must have known in my heart that she was too far gone and that it was inevitable that the end was near either way. But hearing your words comforted me so much. My sister (the only other person I know personally who is as much a bonafide animal-crazy person as I am) told me essentially the same thing. She owns a pet-sitting business and they have had anywhere from 4-7 pets of their own (they, too, have had to put a couple of their pets to sleep during the past couple of years). She told me that renal failure is extremely serious and that Casey was so fortunate to have lasted as long as she did. It helps assure me that I did what was best for my girl. You're all right, though -- it really does just hurt like crazy. It almost takes my breath away at times. I'm grateful that I've been able to spill my heart out here, as I really have no one else who quite understands my grief, other than my sweet sister. In an odd way, I feel like the experience is giving me something, though. I hope this doesn't sound strange, but I've been grappling with feelings of guilt for all the things I didn't do for Casey (should have cleaned her ears and teeth more often, should have gotten her groomed more often, should have taken better care of her, should have walked her more, etc.) I suppose it's all a part of the grief, but it's pointed out to me not to take others for granted. There are a lot of things in my family life and even with friends, etc. that I realize I've been taking for granted, being "too busy" is really the excuse. I'm oddly comforted by the notion that I have the opportunity to stop taking these relationships for granted and really show them how much I care. I don't want to have "regrets" where anyone else is concerned. I don't mean any of this to sound strange. I know Casey had a good life and she absolutely knew she was loved. I just feel like maybe her legacy is to remind me how much I love not only her, but so many others in my life. I'll get through this one day at a time.

No absolutely have never felt they are too high - I feel like lower would be annoying for conversation because when we host we routinely have people at the island while we are cooking and preparing , setting out food etc. I got our tiles from a local tile store- there wasn't a brand name on the box. it just said Made in Spain.