BB... Yep, please get a thermometer. It'll help. Body temps differ. For instance, my sister, Gloria is ALWAYS warm/hot, I'm the opposite, freezing. :) During winter, on holidays such as Christmas & New Year's, she runs the a/c. While cooking, she wears shorts, I'm in my coat. lol And I help prepare dinner/s. Plus bake desserts. I'm sure your garden window area gets hot, but leave the exact temp to a thermometer. Heck, they're even sold at Dollar Stores. Gasteria blooms are pretty but don't last long..Well, at least mine don't. Depends on Gasteria type. Did you know Jades bloom? Also, what is the second plant on the lower tier? Add some flowering and fragrant plants, and variegated for color. A lot can be done in your garden window. Toni

My mom lives in zone 5B (Northern Nevada). it gets hot in the summer, heavy frost and snow in the winter. She absolutely loves her 'campfires' and has two big ones right in front of the kitchen window. Hers might be some kind of a hybrid though, because they grow tall & less sparse that the average bush and were already planted when we moved into the house. Very very hardy, they come back every year and my mom literally does nothing but prune for 5 min in the spring and water lol. One spring, they were completely infested in aphids & lady bugs (we did nothing lol) and while most of the plants in the front yard died that year, these bad boys still bloomed continuously and then still grew stronger than ever the fallowing year. I've noticed the color and size in flowers can vary greatly, but all blooms are fragrant, long lasting and beautiful. not sure what kind of life expectancy the average Campfire has, but hers is deff 10+ years and counting. 10/10 - would recommend!!!

In my opinion the peppers aren't to blame. You used too many for your tastes in heat. Since you seem to like the flavor you got in your recipe just cut down on the hot peppers as far as ratio goes. Also if you find to get the right heat you want but lost the flavor by cutting down on the peppers ,as suggested above use other strains or varieties of peppers. Try Jalapenolite,Jalapeno M and if you like the Chinense flavor try any of the Aji Dulce-Trinidad,Tabago,Costa Rican or Venezualian Seasoning Pepper Strains. There are Suave Orange and Red Habaneros developed by the N.M. Chile instatute too. I like some of the Super Hots a whole lot-Mostly the Trinidad Scorpions and 7 Pot varieties ,but I use them in moderation. I'm not a masochist,I like their flavor but don't eat them by themselves. Like with a campfire.I like a nice bed of coals for cooking but a bonfire to keep warm.

There are different types of journeys. The Martha's Vineyard Cook Book by King and Wexler gives this recipe used on whaling trips and long sea voyages as published in the Vineyard Gazette in an issue dated August 28, 1857. SEA VOYAGE GINGERBREAD "Sift two pounds of flour into a pan, and cut up in it a pound and a quarter of fresh butter; rub the butter well into the flour and then mix in a pint of West Indian molasses and a pound of best brown sugar. Beat eight eggs until very light. Stir in the eggs two glasses or a gill of brandy; add also to the egg a teacup of ground ginger and a tablespoon of powdered cinnamon, with a teaspoon of soda melted in a little warm water. Wet the flour, etc. with this mixture till it becomes a soft dough. Sprinkle a little flour on your paste board, and with a broad knife spread portions of the mixture thickly and smoothly upon it. The thickness must be equal all through; therefor spread it carefully and evenly, as the dough will be too soft to roll out. Then with the edge of a tumbler dipped in flour, cut it into round cakes. Have ready square pans, slightly buttered; lay the cakes in them sufficiently far apart to prevent their running into each other when baked. Set the pans into a brisk oven and bake the cakes well, seeing that they do not burn. These cakes will keep during a long voyage and are frequently carried to sea. Many persons find highly spiced gingerbread a preventative to seasickness."