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maybe another dozen or so eggs. 36 eggs for 30 people is just over 1 egg p/person. maybe make another dozen mini cinnamon rolls too. 24 won't give each person one and if they're mini's,i.e. bite-sized people will be milling around popping them like snacks.

nh is jealous of a party on the beach in Nov.... especially breakfast!

I don't think you've got enough jalapenos for that many people. I do a dozen just for my family of four, and we're always wishing we had more! :o)

My mother's family grew up in India, so alongside the Chinese dishes filled with chiles, we had explosively hot vindaloo curries that made me sweat in my chair. I like spicy food and have a great tolerance as a result, but unlike my family I don't go out of my way to put chili sauce on everything.

I guess I was born into it :). Both of my parents originally came from Manado (North Sulawesi), a region in Indonesia well-known for its spicy, hot dishes loaded with herbs, aromatics and LOADS of chilies. Even some of the 'snack' dishes are spicy! There are also many variations of homemade sambals to accompany every meal.

Though I was born and grew up in a different city in Indonesia, Manadonese dishes were often part of the family meals. When I moved to the U.S. as a teen, the food I grew up with became a scarce commodity, but when there's a will, there's always a way! I don't remember a time when I didn't like hot, spicy food, even as a kid.

Continuing the legacy, my two young sons are growing up eating spicy foods. My youngest, a few months shy of turning 3, would specifically ask for something hot: so I'd dab some Sambal Lampung (Indonesian version of Sriracha, and yes, it's hot!) on his plate. He'd sometimes cry from the heat, but that never stopped him from coming back for more!

I made cilantro chicken soup tonight (included onions, corn, salsa, a bit of sour cream, garlic and s&p to chicken broth and topped with crushed tortillas chips).

It's no secret that I am a huge fan of kimchi. If you like spicy, I highly recommend you make kimchi chigae (soup). It's delicious and full of garlic and spice and really cleans out the sinuses.

My grandfather introduced me to spicy food. He loved his pickled chili peppers. He ate them with congee for breakfast every morning. It's a pretty common breakfast item growing up in Hong Kong. As I shared the same passion about eating as my grandfather, I always wanted to eat whatever he was eating. So as young as I can remember, I ate these chili peppers and remembered the spiciness of it really took me by surprise. However, I really liked what I was tasting, it was almost a challenge to see how many I could eat. I quickly developed a tolerance to spicy food and have always been a huge fan.

I've always loved spicy food but 17 years in the Caribbean have turned the love into something of an addiction. My daughter, now 11, was raised on scotch bonnets - no need for any kind of slow indoctrination. It's just what we eat at home.

I joined the Army at a young age, and spending weeks at a time in the "field" required me to eat M.R.E.s or Meals Ready to Eat. If you aren't familiar with M.R.E.s, don't feel bad, you're not missing much. These pouches are full of all kinds of barely edible goodies, but the joy is the fact that with each meal comes a small bottle of Tabasco, travel size, if you will. Since my days in the "field" I have become addicted to spice. Back then it was a neccesity to mask or should I be polite and say enhance the flavor of the food, now it's just a neccesity. One other little point, I have sampled every available Tabasco, red, green, chipotle, habanero, and finished several bottles of each, that little travel sized friend of mine was by far the hottest Tabasco you can find. Maybe they just knew we needed it and I still do today.

It was like someone just flipped a switch in my tongue one day. As a child, I made my parents order all food mild, refused to use mint toothpaste because it was too "burny", and wouldn't eat an altoid or spicy salsa if you paid me.

About 3 years ago, I was eating some salsa at a Mexican restaurant and I realized I wanted it to be hotter. It was crazy. I started ordering my food medium, then hot, and now I literally crave hot food. I feel like a crazy pregnant woman, insisting to all my servers that when I say hot I mean HOT! Don't just dial down the heat because I'm a gringa, I want it native!! Now I make pretty much everything spicy, but it sometimes gets me in trouble with dinner guests who are not chileheads.

My boyfriend's family is Indian. They start them young. I once visited his cousins and they had twin girls that were 2 years old. They were eating some spicy food and they didn't even bat an eye. I, on the other hand, was crying and blowing my nose through the whole meal.

However, the downfall is that they thought all non-spicy food as bland. In fact, they thought Chinese food wasn't tasty enough. Too bad for them.

Although I can't handle the heat, I'd rather be able to taste the subtleties in food.

I grew up in Chicago. Spice for us was the little shaker of red pepper flakes at the local pizza joint. I fell in love with Thai and Tex/Mex food, and built up a love of spice.

Then I moved to the UK. And I have very little spice tolerance at all anymore. I can manage a Madras curry, but not a Vindaloo. And, when working at a reastaurant run by a Salvadorian chef, I made the mistake of asking for something 'extra hot'. I had hiccoughs for a week. Apparently, he regarded it as a personal challenge. And he won.

I love chiles, but I don't want them to mask the flavours underneath. You need to know just how much to add to a dish; to give it added flavour and kick, but not burn the tongue. I'm sure you all know this, but the current leading theory on why we like spicy food is that the pain triggers endorphins, which make us feel better. That's right; chiles really are a drug.