Mr. Clint, I'm not trying to chase you off, just try to make you understand your ability to crank out food comparatively easy for 365 days a year is a direct function of where you live, not from colossal cultural practices. Yes there are some tried and true methods of agriculture that have been around for ages that continue to be practiced and help in the struggle - crop rotation, trashy cultivation, trap crops, etc. But keep in mind none of the "natural" methods was rarely ever the sole means for protecting crops under Midwest conditions. Along with all that timeless advice, it was not uncommon for lead arsenate, Paris green, and other nasty things to be used to protect food crops. All I'm saying is here growing food is more of a battle and aged agricultural principles, although they may help, won't take care of the problem. Heck, last summer an orchard near here lost 100% of its apple crop due to fungus (black rot I believe). Seriously, I'm on their email list (as part of the Kansas Fruit Growers) and they sent an email indicating they canceled all sales. It is more of a battle to grow food here. Farmers around here have experienced it. Dare I mention it, but even the "evil" chemical companies market their crop protectants accordingly (Warrior, Pounce, Ambush, Assail, Stinger, etc.) I'm sure you'll argue the chemical companies are just doing that to keep the war mentality going, but I disagree. They are appealing to experiences that are already there (i.e. losing a whole apple crop to fungus) That growing food here is more challenging doesn't automatically make it unenjoyable. Perhaps an analogy would be rock climbing. It can be very difficult along the way, but can also be rewarding if successful.

1. You can drain your extra plain yogurt and make yogurt cheese. Add your favorite spices/herbs and make a fat-free cheeseball or cheese log. 2. Mix it 50/50 with 100% grape juice for a yummy "grape cow" (or any flavor of juice - we like blueberry pomegranate). 3. Add some when cooking oatmeal or farina for a creamy texture. 4. Plain yogurt and homemade granola is one of my favorites (breakfast, snack, or dessert with some dried fruit added in)!!! 5. You can freeze it in user-friendly amounts, but the pudding-like texture will be compromised. Plan on cooking/baking with it after it's been frozen. Defrost overnight in the refrigerator. -Grainlady FLUFFY PANCAKES (Source: Yogurt Cookery - by Sophie Kay) 1 egg 1 c. plain yogurt, room temperature 2 T. vegetable oil 1 c. all-purpose flour 2 T. sugar 1 t. baking powder 1/2 t. baking soda 1/4 t. salt Melted butter Syrup Preheat griddle to 375°F (190°C). In a medium bowl, beat egg until thick. Gradually add yogurt, beating constantly. Drizzle oil into egg-yogurt mixture, beating well. Add flour, sugar, baking powder, baking soda and salt. Beat well. Lightly oil hot griddle. Pour about 1/4 c. batter onto griddle. Turn when pancakes are puffy and covered with bubbles. Brown second side 1-2 minutes. Serve with melted butter and syrup. Makes about 10 pancakes. YOGURT CREPES 1 c. plain yogurt 1/2 c. water 3 eggs, slightly beaten 2 T. vegetable oil 1 c. all-purpose flour 1 T. sugar 1/8 t. salt Butter or margarine for frying In a medium bowl, stir yogurt until creamy. Add water and eggs. Beat well. Drizzle oil into yogurt mixture. Stir in flour, sugar and salt. Use immediately or refrigerate for several hours. Brush an 8-inch crepe pan or skillet with butter or margarine. Place pan over medium-high heat until hot enough to sizzle a drop of water. For each crepe, pour 3-4 T. batter into pan, rotating pan as batter is poured. Cook until lightly browned on bottom. Turn to brown other side, if desired. Brush crepe pan with more butter or margarine if necessary. Stack crepes between paper towels or wax paper until ready to use. Fill warm crepes as desired. Makes about 14 crepes.

Makes a person wonder why things like this has to happen to such good people. Our neighbor is going through this, too. Her niece has battled cancer for a couple years. They just told her she will be lucky to last a couple more weeks. Her parents have come up from Florida and will stay until the end comes. They are trying to cram so much in to the time she has left. You sure have my thoughts and prayers.. Susie

So it's been over a week, and I've hardly done anything in the kitchen but pour a bowl of cereal - I've been working 12-hour graveyard shifts for the last 8 days (which hopefully excuses some of my typos in this thread). My college-aged sons were home for the weekend, and took the new oven on its maiden voyage (pizza), and made popcorn on the stove - something we missed a lot when we were sans kitchen. Yesterday DH made refrigerator pickles and pineapple upside-down cake, so he's having fun at least! I want to thank everyone here for the support and encouragement. I didn't find this site until I was finished with the layout, but I still had an awful lot to learn, and many decisions to make. I am so grateful to have had such a wonderful group of TKO friends to share the journey with me!