Shouldn't be very hard at all. Find a good window to give them plenty of sun. You can control the elements so it should make for a good environment to grow them in. I grow three different peppers at the moment. they do very well in California. I currently have an habanero, jalapeno and a serrano plant. Very simple to grow and very good at dealing with the elements. Make sure to feed them in three week intervals, either plant food or miracle grow.

You want to know why it wasn't amazing?

Anything that includes pumpkins is straight up dreadful.

Actually it was amazing and it was just pumpkin pie spice.

:rolleyes:

pfft still awful.

hate this season because everyone tries to force pumpkin into everything and it's just straight up gross.

how is that awful? its ginger, cinnamon, cloves, allspice & nutmeg

No way. Not gross at all! I'm making a pumpkin pie right now and the pumpkin spice makes the house smell so good.

While I agree the majority of pumpkin concoctions are blasphemous, You cannot speak ill of pumpkin pie it is the only choice for Thanksgiving dinner.

I made a really good double decker pumpkin pie for last year's thanksgiving and omg it was amazing

Pumpkin- Caramel Pie | Recipe Girl

What time should I stop by?

Doing this on Saturday, it's a lamb curry.

This serves 4 - 6 people.

Preparation time: 5 hours (slow cooked for majority)

• 5 pounds (2 kilos) of lamb meat on the bone
• 4 tomatoes (or a tin)
• 4 onions (big ones)
• 1 tbsp garlic (4 cloves chopped)
• 1/2 to 1 tbsp ginger chopped
• 1 tbsp chili powder
• 1 tbsp danya (ground coriander)
• 1/2 tbsp garam masala
• 1/2 tbsp haldi (turmeric)
• 1/2 tsp salt

Optional & recommended additions: chopped fresh chilis, cinnamon stick, 3 cardamoms and a few black pepper corns.

Step by step instructions:

- Chop & fry the onions in ghee or oil on high, then drop to medium when they start to sizzle. Ghee is better than oil but whatever you do, use loads of it, at least twice what you would think is the right amount. The onions take a while usually due to the high water content and it looks like there are loads of them but they reduce to next to nothing.

- Once the onions are very soft add the garlic and ginger and stir it in for 30 seconds then add all the spices.

- Stir this up in the oil then add the lamb (shank/shoulder/any cut you like but make sure it's on the bone) and the tomatoes (or a tin of chopped toms if you have no fresh ones) and get it all up to boiling point.

- Add a couple of tablespoons of water if you really need to, but try it without for a bit as it cooks far better without it.

- At this point you can add the optional chopped fresh chilis, cinnamon stick, 3 cardamoms and a few black pepper corns.

- Turn down the heat, put the lid on and keep it low for at least 3 hours. After 2 hours, it will look like it's done but it's not, it needs another hour at least.

That's it. Recipe is from a balti house so I'm sure it's fantastic, however looking at the forum I got it from, a few people cooked it and are saying it tastes amazing but it's a bit runny. I am sure they are just thick fuckers who didn't slow cook it for long enough to allow the sauce to thicken up or added water when it says not to.

Anyway, will try and report back after Saturday hopefully.