Thanks again. Mom and dad were married just short of 55 years and had one of those really great marriages. She is missing him terribly and it's heartbreaking to see but she is slowly coming back to her old self. Shortly after dad passed away mom found out she has macular degeneration which initially scared her to no end. But she is a good candidate for some new treatment which seems to be working (stopping the progression). Then about 6 weeks later her very good friend also passed away (if anyone recalls my post about mothers and store coupons, that's the friend). It has been a few very tough months. Again, thanks everyone (and Shauna - no, I don't think you've flipped out at all, I get it). I really like the idea of selling hens & chicks, Vrie, and I sure have enough of them multiplying like crazy out there. Maybe some shallow dish gardens made up with decorative stone... I don't think I'll expand into perennial divisions or bulbs, though - I like the bouquet making and dried arranging too much I guess. (Plus my application didn't indicate live plants, but I think I could swing hens & chicks in a dish garden - that's kind of a crafty-arrangey kinda thing). The market goes into mid-October, I believe, but after the September 9 weekend I probably won't attend much. There is an indoor Christmas market in December which was actually what got me started on this whole thing - I wanted to get in on that Christmas market last year and they told me I had to be approved to and a member of the farmer's market. So I applied. I'm planning on selling fresh greenery centrepieces at that time. Otherwise I'll do a couple of local fall craft fairs with the drieds. Margaret, you're so right about making some $$$ doing something you love to do. For a number of years I've been intent on getting the garden to somehow pay for itself. Believe me, it all (and then some) goes back into the yard in some form or other. But that's okay, that's the intent. I think $1.50 a bulb is more than reasonable, Brenda - I'd be tempted to go $2 and next spring raise your potted price. What's a potted lily go for at a nursery these days (haven't bought one so don't know). Usually the deals are unnamed/mixed bulbs, but if you have names and pictures to go along with those lily bulbs - I know I'd buy them at that price. Not to mention you actually get to SEE the bulb before you buy it. Flash some of those beautiful photos and you're no doubt going to have no trouble at all.

Yay!!!! Cindeea and Marcia both back, hip, hip hurray! (((Hugs))) from SE Fla! And MsMarion, I owe you a big debt of gratitude! I read your post last night. Hauled out the recipe box and started reading from back to front. (My "box" being filed in chronological vs. any rational filing method.) It was a trip down memory lane. There were recipes from people I've totally forgotten, (college friends, coworkers over the years), some of my mom's recipes that I'd obviously copied in a hurry, with the additional notation in a different color, triple underlined with an exclamation point...probably when I made something that failed, called Mom, and and she told me what was missing. There were notes from canning: "Takes ALL DAY!" My favorite was "Yielded 24 quarts, but 7 were JUST JUICE!!!!!" I found the one and only recipe from my paternal Grandmother for Shrimp Salad. I'm calling Aunt Pearl tomorrow to see if she has Grandma's recipe box. And the surprise ending came at the end of my travels through the chronological recipe box. A girlfriend I've known for many years invited me to a Christmas Party on Saturday. She specially requested that I make my Chocolate Bourban Cake again, because everyone loved it. Her last party was three years ago. I responded back that I would look for the recipe, but only remembered that I made it because someone had left a pint of Jack Daniels at our annual Thanksgiving doo, but I'd be happy to bring another dessert. Aiming to please Judy, I looked through my most likely cookbooks, googled the recipe and nothing looked like the cake I remembered making. The last recipe in the box was (drumroll) The Chocolate Bourban Cake Recipe!!! And by gosh it looks like there is still 1/2 cup of that original pint of Jack Daniels in my little liquour cabinet. I'm tickled positively pink. Here's Grandma's Shrimp Salad, verbatim from the recipe card... 1 pkg spiral spagetti celery, chopped - green olives, sliced shrimp 6 eggs Dressing - 1 cup mayo, 1 cup catsup (Brooks Tangy best) It sounds horrible, doesn't it? If memory serves, (pretty sure it does) that salad was wonderful. Ya'all know to hardboil and chop those eggs, right? Grandma used canned shrimp. Isn't it grand that we don't have to use canned shrimp? Cindee, I'm gonna make those cookies, thanks so much for sharing! If anyone's interested in the Chocolate Bourban Cake recipe, I'm happy to share. Ingredients list isn't long but the method is. My only sad moment was seeing Mom's recipe for Rhubarb Custard Pie. Yum! We had a patch of Rhubarb... Thank you, thank you msmarion. Are you going to make it easy on us, or do we have to google the marshmello recipe?

This is my familys favorite recipe for beer can chicken. It's from "Cooking Light" When I make it I usually skip the hickory chips and I don't use liquid smoke. Also I use a kettle grill and it cooks in about an hour. Everyone always asks for the recipe. Enjoy! Beer-Can Chicken with Cola Barbecue Sauce "I like any recipe that starts with 'open a can of beer and drink half,'" says Raichlen. American ingenuity has produced a variety of beer-can roasters that hold the can in place and stabilize the tipsy chicken. Aluminum cans bend easily under the pressure, so when piercing holes, it's a good idea to use a can-holding gadget. Chicken: 1 (12-ounce) can beer 1 cup hickory wood chips 2 teaspoons kosher or sea salt 2 teaspoons brown sugar 2 teaspoons sweet paprika 1 teaspoon coarsely ground black pepper 1 (4-pound) whole chicken Cooking spray Sauce: 1/2 cup cola 1/2 cup ketchup 2 tablespoons Worcestershire sauce 1/2 teaspoon instant onion flakes 1/2 teaspoon instant minced garlic 1 1/2 teaspoons steak sauce (such as A-1) 1/2 teaspoon liquid smoke 1/4 teaspoon black pepper Open beer can; drink half. Carefully pierce top of beer can with "church-key" can opener several times; set aside. To prepare chicken, soak wood chips in water 1 hour. Combine salt, sugar, paprika, and pepper; set aside. To prepare grill for indirect grilling, place a disposable aluminum foil pan in center of grill. Arrange charcoal around foil pan; heat to medium heat. Remove and discard giblets and neck from chicken. Rinse chicken with cold water; pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Rub 2 teaspoons spice mixture under loosened skin. Rub 2 teaspoons spice mixture in body cavity. Rub 2 teaspoons spice mixture over skin. Slowly add remaining spice mixture to beer can (salt will make beer foam). Holding chicken upright with the body cavity facing down, insert beer can into cavity. Drain wood chips. Place half of wood chips on hot coals. Coat grill rack with cooking spray. Place chicken on grill rack over drip pan. Spread legs out to form a tripod to support the chicken. Cover and grill 2 hours or until a meat thermometer inserted into meaty portion of thigh registers 180. Add remaining wood chips after 1 hour and charcoal as needed. Lift chicken slightly using tongs; place spatula under can. Carefully lift chicken and can; place on a cutting board. Let stand 5 minutes. Gently lift chicken using tongs or insulated rubber gloves; carefully twist can and remove from cavity. Discard skin and can. To prepare sauce, combine cola and remaining ingredients in a saucepan; bring to a boil. Reduce heat, and simmer 6 minutes. Cool. Serve with chicken. Yield: 6 servings (serving size: 3 ounces chicken and about 2 tablespoons sauce) CALORIES 215(20% from fat); FAT 4.7g (sat 1.1g,mono 1.4g,poly 1.3g); PROTEIN 31.8g; CHOLESTEROL 100mg; CALCIUM 29mg; SODIUM 741mg; FIBER 0.5g; IRON 2.2mg; CARBOHYDRATE 10g Cooking Light, AUGUST 2003 Having problems printing? Go to our FAQs. Photography: Randy Mayor; Styling: Lydia DeGaris-Pursell Beer-Can Chicken with Cola Barbecue Sauce "I like any recipe that starts with 'open a can of beer and drink half,'" says Raichlen. American ingenuity has produced a variety of beer-can roasters that hold the can in place and stabilize the tipsy chicken. Aluminum cans bend easily under the pressure, so when piercing holes, it's a good idea to use a can-holding gadget. Chicken: 1 (12-ounce) can beer 1 cup hickory wood chips 2 teaspoons kosher or sea salt 2 teaspoons brown sugar 2 teaspoons sweet paprika 1 teaspoon coarsely ground black pepper 1 (4-pound) whole chicken Cooking spray Sauce: 1/2 cup cola 1/2 cup ketchup 2 tablespoons Worcestershire sauce 1/2 teaspoon instant onion flakes 1/2 teaspoon instant minced garlic 1 1/2 teaspoons steak sauce (such as A-1) 1/2 teaspoon liquid smoke 1/4 teaspoon black pepper Open beer can; drink half. Carefully pierce top of beer can with "church-key" can opener several times; set aside. To prepare chicken, soak wood chips in water 1 hour. Combine salt, sugar, paprika, and pepper; set aside. To prepare grill for indirect grilling, place a disposable aluminum foil pan in center of grill. Arrange charcoal around foil pan; heat to medium heat. Remove and discard giblets and neck from chicken. Rinse chicken with cold water; pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Rub 2 teaspoons spice mixture under loosened skin. Rub 2 teaspoons spice mixture in body cavity. Rub 2 teaspoons spice mixture over skin. Slowly add remaining spice mixture to beer can (salt will make beer foam). Holding chicken upright with the body cavity facing down, insert beer can into cavity. Drain wood chips. Place half of wood chips on hot coals. Coat grill rack with cooking spray. Place chicken on grill rack over drip pan. Spread legs out to form a tripod to support the chicken. Cover and grill 2 hours or until a meat thermometer inserted into meaty portion of thigh registers 180°. Add remaining wood chips after 1 hour and charcoal as needed. Lift chicken slightly using tongs; place spatula under can. Carefully lift chicken and can; place on a cutting board. Let stand 5 minutes. Gently lift chicken using tongs or insulated rubber gloves; carefully twist can and remove from cavity. Discard skin and can. To prepare sauce, combine cola and remaining ingredients in a saucepan; bring to a boil. Reduce heat, and simmer 6 minutes. Cool. Serve with chicken. Yield: 6 servings (serving size: 3 ounces chicken and about 2 tablespoons sauce) CALORIES 215(20% from fat); FAT 4.7g (sat 1.1g,mono 1.4g,poly 1.3g); PROTEIN 31.8g; CHOLESTEROL 100mg; CALCIUM 29mg; SODIUM 741mg; FIBER 0.5g; IRON 2.2mg; CARBOHYDRATE 10g Cooking Light, AUGUST 2003 Photography: Randy Mayor; Styling: Lydia DeGaris-Pursell Beer-Can Chicken with Cola Barbecue Sauce "I like any recipe that starts with 'open a can of beer and drink half,'" says Raichlen. American ingenuity has produced a variety of beer-can roasters that hold the can in place and stabilize the tipsy chicken. Aluminum cans bend easily under the pressure, so when piercing holes, it's a good idea to use a can-holding gadget. Chicken: 1 (12-ounce) can beer 1 cup hickory wood chips 2 teaspoons kosher or sea salt 2 teaspoons brown sugar 2 teaspoons sweet paprika 1 teaspoon coarsely ground black pepper 1 (4-pound) whole chicken Cooking spray Sauce: 1/2 cup cola 1/2 cup ketchup 2 tablespoons Worcestershire sauce 1/2 teaspoon instant onion flakes 1/2 teaspoon instant minced garlic 1 1/2 teaspoons steak sauce (such as A-1) 1/2 teaspoon liquid smoke 1/4 teaspoon black pepper Open beer can; drink half. Carefully pierce top of beer can with "church-key" can opener several times; set aside. To prepare chicken, soak wood chips in water 1 hour. Combine salt, sugar, paprika, and pepper; set aside. To prepare grill for indirect grilling, place a disposable aluminum foil pan in center of grill. Arrange charcoal around foil pan; heat to medium heat. Remove and discard giblets and neck from chicken. Rinse chicken with cold water; pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Rub 2 teaspoons spice mixture under loosened skin. Rub 2 teaspoons spice mixture in body cavity. Rub 2 teaspoons spice mixture over skin. Slowly add remaining spice mixture to beer can (salt will make beer foam). Holding chicken upright with the body cavity facing down, insert beer can into cavity. Drain wood chips. Place half of wood chips on hot coals. Coat grill rack with cooking spray. Place chicken on grill rack over drip pan. Spread legs out to form a tripod to support the chicken. Cover and grill 2 hours or until a meat thermometer inserted into meaty portion of thigh registers 180°. Add remaining wood chips after 1 hour and charcoal as needed. Lift chicken slightly using tongs; place spatula under can. Carefully lift chicken and can; place on a cutting board. Let stand 5 minutes. Gently lift chicken using tongs or insulated rubber gloves; carefully twist can and remove from cavity. Discard skin and can. To prepare sauce, combine cola and remaining ingredients in a saucepan; bring to a boil. Reduce heat, and simmer 6 minutes. Cool. Serve with chicken. Yield: 6 servings (serving size: 3 ounces chicken and about 2 tablespoons sauce) CALORIES 215(20% from fat); FAT 4.7g (sat 1.1g,mono 1.4g,poly 1.3g); PROTEIN 31.8g; CHOLESTEROL 100mg; CALCIUM 29mg; SODIUM 741mg; FIBER 0.5g; IRON 2.2mg; CARBOHYDRATE 10g Cooking Light, AUGUST 2003

First, Shicksal, great news. You're coming along really fast. Today is an odd day. At 6:30 this morning I went to Wal-Mart to put money on my debit card and buy a little hotdog roller for this job. My friend who is an electrician is here. I've got my two pendants over the peninsula hung, but learned somehow, the switch to them isn't powered, but the outlets next to them is. He's replaced two dimmers with regular switches. One of the benefits of doing this alone is the onus being off changing my mind. These dimmers just kinda made me crazy, so regular switches they're becoming. I gotta tell you. I'm a walking posterboard for Lutron. Now 15 dimmers, 12 motion sensors, and other fun stuff. Love 'em. He's also going to put in some outlets. Sad. I'll have to find other places to hang my laundry. He and another friend put a kitchen cabinet on the wall for me. I can hang 'em, but lifting these two onto cleats is way beyond my balance. Remember, I have to stand on the counter, press my head against the ceiling and screw things in. Lifting over a cleat and not falling off the counter backwards is something I don't want to attempt. But, getting this on the wall frees up a bunch of space. I can load it full of crap, then make doors. While he's working, I've put 4 handles on cabinets in my MBR. Got about 30 to go. I primed the two shelves for the cleat cabinets. They're an odd shape, W3624s. Custom, of course, from H4H and S.O.L.I.D. 3/4" maple. Minus shelves, so I cut those out of 3/4" MDF and will probably paint them a coral BM color I love. I've remudded the chewed up MBR wall. I've sanded and mudded yet again. I've gotten rid of 4 medium sized boxes of lighting materials, and a box of thrift store drawers I bought for their hardware and Blum release switches still attached. $2.00 a drawer box. Yeah man! I emptied the DW. Like to load it, hate to unload it. This was probably the greatest accomplishment of the day. Did a load of laundry/uniforms and got them into the dryer. Changed the cat litter. They're all happy with me. Arranged the MBR furniture and will bring the cabinets still in the kitchen back, since to paint I took a bunch down. I'm making room all over the place. I'll tell you. Lethargy, thy name is Christine. I hate this heat and incessant sun. This is more than I've accomplished all darned week, and it's only to kill time while someone else is working! Keep up the great work, all! You encourage me. Greenhaven, have a FUN time! Happy 4th, all!