No, it is not out of the question. Do it when you need to do it, but understand you may sacrifice flowers, and the plants may look cr*ppy the rest of the season, depending. If you can live with that, have at it. The plants should be fine if you tend to them - shade from hot sun for a few days or a week (old pots with bottoms cut out, lawn chairs, rose cones -- whatever you have lying around that can provide shade) and keep well watered (but not over-watered). I never understand the "you can't do this now" attitude - I garden on MY timetable, stuff gets done when I can get to it, barring any obvious reason I can't or shouldn't (e.g. the ground is frozen or sopping wet). I'm not saying certain seasons don't lend themselves better to certain chores, I'm just saying life gets in the way of "perfect timing" most of the time, at least around here.

Oh shoot! Now I have one more thing to check before I retire for the night: lock the doors; make certain doggie is tucked away for the night; check that the gas stove is turned off ... and now, I have to double check the doors on the refrigerator and freezer! Actually, I'd be more concerned about the foods in the freezer thawing out than I would about the doors to the house being locked! We've all worked hard to prepare and freeze everything in the freezer ... and I don't think anyone reall wants to break into our home. So sorry for your loss -- although I hope you just tough it out and keep everything, being careful, of course, as you consume it. Do you have any enemies you can invite over for a meal? If so, you can have them taste the food first. Just a thought ... Kathy

Sounds like a good plan. FWIW, I hardened off a set of super hots in 4 days last month, then a week later set out 8 super sweets and never brought them back in. All are thriving. Temps 70 - 95 and up.

If you are up this morning, feeling pretty good, except for maybe some monday blues, you are running probably 85/15. A loose healthy number, 85 being a healthy system having no problem dealing with 15% everyday bacteria. The numbers shift a bit if your system is working hard dealing with a 'bug', or the common cold. As a home cook, it is being responsible to make safe decisions if a family member is not feeling well. Or if cooking for a crowd. I remember the NYTimes article. Choices explained. The original question was answered and i think a good choice was made to dump it. Sure you can boil it over and over and 'kill' it. Killing any flavor or food value as well. Our chili was chilled quickly but i still give any re-heats a good time on the stove. We have all dealt with foodborne pathogens. Those little 6-24hr unexplained 'bugs'. Or just a grumbly stomach. Others are more obvious and memorable. I've had a few. Not from our home that i've traced. Usually having eaten something out or at work. Why i like to serve buffet style for a crowd keeping everything hot/cold. Or serve right from the warm oven, in smaller serving dishes, passed around the table that can be re-filled when empty. Ha ha. Mr Sleeven IS sleevendog. We signed up with his screen name when shopping for my garden hog tractor. I remember seeing the other forums, "oh look, cooking people..." 'Sleeven' is a sneaky rascal person in the Newfoundland dictionary. I actually think it has one 'e', as in sleven. Not only is it spelled wrong, it isn't even me. : ) I agree about the hand sanitizers. Creep texture and where does it go?...I don't mind seeing them all over though. I've been in many NYC elevators with sneezy walking flu bombs.