Thanks, Josh! :) It is just bent so I will tie it up and see what happens. Sorry about the unclear image, I had trouble getting my camera to focus on that one stem. :( Anthony, I am using a fine orchid mix with perlite that I added (I believe I did 3 parts mix, 1 part perlite, as suggested from another discussion thread) (I live in southwest Arizona with a lack of access to good gardening centers and since I wanted to re-pot in a hurry to save the plants from the stalk that had root rot after receiving them I was unable to "build my own" soil). I was planning to re-pot in a year or two with better material I am going to order online and move to the next size or higher pot. Unless you feel I need to re-pot sooner. Right now, it is in a 6 inch pot. They were 3 small braided trees grouped together in a relatively small rectangular pot when I received them so I had thought a 6 inch pot would give them room to grow (without causing too much stress) as they would be separated in their own pots. This is the largest of the three small braided trees I have. Unless the tree's roots have grown at an exceptional rate since June I do not think it is pot bound (but, of course I could be wrong, this is my first time caring for these plants and I know little about gardening). I moved them, a few weeks ago, to a west facing window with better sunlight thinking they were getting too little light in the east window I had them in due to an awning being in the way and have been giving the supplements suggested here. I've seen improvement so I was doing the waiting game on the drooping. Thank you for the advice and taking the time to help. I appreciate it greatly!

Josh, I happened upon this post today. Curious if you and the others still grow BP? After that stressful grow, haha, I lost all interest mainly because with limited space, non-spicy peppers lost their lease to my limited real estate. I did plant a Purple Flash seed this year just for the hell of seeing if the seeds were still good and it germinated and grew. I then moved and it was hidden behind 30 pots for over a month without an ounce of water so I am reviving that right now.

Let's keep this thread going. We enjoy Lidia's Family Table/ Italian-American shows. She featured an easy recipe using chicken breasts, capers, red wine vinegar. She said it could be made using pork chops. This appealed to hubby so he made it for dinner one nite this week, using boneless pork chops. It's a delicious sauce. Skillet Chicken Breasts Aglio e Olio source: Lidia's Italy 6 chicken breast halves, skinless and boneless, about 2 pounds (we used boneless pork chops) 3/4 teaspoon salt, plus more as needed 1/2 cup flour, for dredging the chicken 1/4 cup extra-virgin olive oil 2 tablespoons butter 8 garlic cloves, sliced 1/4 teaspoon red pepper flakes 3 tablespoons capers, drained 2 tablespoons red wine vinegar 1 cup vegetable broth 3 tablespoons Italian parsley, freshly chopped 1 tablespoon bread crumbs Trim the chicken breast halves of all bits fat, skin or connective tissue with a paring knife. Do not cut off the tenders-the small loose flap of muscle on the underside of each half-but flatten them firmly against the larger piece, to form a neat oval. Sprinkle both sides of the breasts with salt, using about 1/2 teaspoon in all. Spread the flour on a piece wax paper and press and toss each breast to coat lightly on all surfaces; shake off excess. Heat 2 tablespoons of the oil and all the butter in the pan over medium heat. When the butter is almost completely melted, lay the breasts in the pan, with space between them. Let them cook in place, without moving them, until they're sizzling. After 2 minutes or so, lift the first breast you put in the pan and check the underside. You want it to be lightly tinged with brown (not merely pale, but not brown all over either). Cook longer if needed, and then turn all the breasts over when they've just begun to color. Quickly scatter all the garlic slices into the spaces between the chicken, turn the heat up slightly, shake the pan and stir the slices around in the hot fat so they separate. After a minute or a bit more, when the garlic has begun to sizzle, sprinkle the red pepper flakes in a hot spot; toast for a minute; then spill the capers in several hot spots around the pan. Give the skillet a few good shakes to distribute the seasonings and run the hot juices all around the breasts. Raise the heat another notch: when everything's sizzling hard, pour the red wine vinegar into the open spaces and shake the pan to spread it. Let the vinegar sizzle and reduce for a 1/2 minute or so, then pour in the broth. Cook at full blast now, quickly bringing the liquid to a boil. As it cooks, drizzle the remaining two tablespoons of oil all around the pan and sprinkle on another 1/4 teaspoon of salt. Let the sauce bubble and reduce for a couple of minutes, shaking the skillet frequently, then sprinkle the bread crumbs into the sauce (not on the chicken) and stir and shake to mix it in. Within a minute or two, the crumbs will thicken the sauce visibly; cook, shaking the skillet, until it has the consistency you like. Turn off the heat, scatter the parsley over everything-and shake the skillet again. Serve immediately.

1. Commercial peppers ( grocery produce) are hybrids with extensive disease resistance. If they are ripe ( Yellow, Orange or red) the seeds will be viable. Green peppers may or may not be mature enough. 2. Bell peppers are prone to multiple diseases, which may account for for your observations. Many garden center peppers are older varieties that have no resistance to several pepper diseases. Garden centers also tend crowd vegetable plants, beddings plants etc. in close proximity which encourages the transfer of disease. I introduced Tomato Spotted wilt virus into my garden from infected plants. Needless to say, I grow from seed now. 3.Second generation hybrids (F2) are usually grown from inbred lines and show less variation non certified Open pollinated varieties. separation will increase with subsequent generations. 4. If you can identify the disease prevalent your area, you can choose a variety with varying resistance to that disease. Bacterial Leaf Spot BLS is probably the most prevalent and has 11 known races. Pepper Mottle virus (PMV) and Pepper mild mottle virus (PMMV) is a problem in many areas. Those of us in the south have to fight Tomato Spotted Wilt Virus (TMWV) You also find varieties with resistance (N) nematodes, (Pc) Phytophthora , (PVY potato virus, (Sip) (Stip), (TEV) Tobacco Etch Virus. (TMV) ,ToMV. Antebellum X10R has the broadest disease package that I am aware of.