Bonnie, Great looking garden. Of course really love the pictures of the veggies. I've read your posts about your problems this year. I've had my share also. Found the first root nematodes I've ever had. Must of came in on a transplant I bought or some compost I bought. I just never buy transplants and decided to buy a few bigger ones after I had a spraying accident on some of mine. But overall here things are so much better than the last 2 seasons I'm very thankful. Have some huge tomato plants that haven't set many if any. And others are loaded. Many times the same variety, out of the same flats, the same size when transplanted. As I tell those who ask me for advice. The more I garden the less I think I know. Next time I'm in your area going to have to stop by and take a tour. Jay

Hi Wantonamara, Welcome to the forum. The drought, heat and fire situation are scary and have been for months now. It is just that everything seems to be escalating almost out of control now in terms of heat, drought, and plants that are going dormant or dying---whether they are native or not. If it is any consolation, I don't want to do anything outside either. I try to do my gardening chores and animal feeding chores very early and very late. Otherwise I attempt to hibernate inside the air-conditioned house. I agree that we have reached the point in most of TX and OK that mowing can be dangerous in terms of sparking a fire. I think it is more dangerous to not mow, so I'd mow, but with a water hose hooked up and ready to go and a bucket of water very close by to where I was mowing, and a rake, shovel and wet burlap bag or other heavy-duty cloth all close to hand. I'd keep a cell phone handy too so I could call 9-1-1 right away if a fire sparked. We are seeing incredibly rapid spread rates here with grassfires, and once they are up and running, they can get into brush and trees very quickly and become full-fledged wildland fires. For about 2 weeks now, I've been watching fires spread more quickly than I've ever seen any fire move in summer. They are moving as if being pushed by 35 to 50 mph winds even though on most days the wind is in the single digits. I'd mow closest to the house and work my way outward if I could so you always have the shortest grass between your house on the one hand and your tractor/mower and the tall grass on the other. Often people start out at the farthest point and work their way inward, but during high fire danger, that's a big risk. Having said all that, if I had those brush piles, and especially because they do contain cedar, I'd consider plowing a WIDE firebreak around the property if that is possible, or at least around all the structures. We've been having very bad fires in the western half of our county this month and you wouldn't believe how many people have started plowing firebreaks around either the entire property or the structures or even both---the outer firebreak just inside the fenceline and the inner firebreak around all the structures. The closer people live to the site of a recent fire, the more likely they are to be out plowing wide firebreaks. A few ranchers are plowing up entire fields. I am not sure if it is for fire prevention or other purposes. (It certainly is far too early and too dry to be plowing in order to plant winter wheat here.) The time to decide to cut back dry landscaping near the house is not when a fire is a few hundred yards away, but rather somewhat earlier than that. I hope it is not a choice I ever have to make. We have worked so hard to plant nice trees that will eventually shade the house quite nicely and I do not want to sacrifice them for fire prevention if I can avoid doing so. We have limbed up all our trees, except for the fruit trees, so that the lowest limbs are 8' above ground in order to keep fire out of the crowns. One thing that anyone with a house in an area prone to wildfire might want to consider is to buy a homeowners kit of sprayable fire retardant that can be sprayed with a simple garden hose. You can spray-coat your house or whatever else you wish to protect in just a few minutes. It isn't terribly inexpensive, but protecting our home with it would cost less than paying the deductible on our homeowner's insurance policy. When fire is near my house, I focus on wetting down the ground on whatever side the fire is approaching from. Other than that, I try to get all the cats and dogs in the house so they are as safe as they can be as long as the house stays safe. Finally, I make sure the car is already parked facing the street and ready to go in case I have to make a run for it. To be honest, when we moved here, wildfire was the last thing on our minds. We've seen several horrid droughts and fire seasons since then, and we have an 'escape plan' in place. You have to. If the fire is close enough you can see flame or smoke, it is too late to be making decisions about what to do----you need to be doing it! Stay safe everyone. We had three fire calls today. That's right. Three in one day. Except in the worst of drought years, that just doesn't happen. It is happening now. There are many, many fire retardants available for use by fire departments, insurance companies (some insurance comapnies hire fire protection companies to come in and spray homes when a fire is approaching, if time permits), and even homeowners. You can find them by Googling, but I'll link one below to get you started. Dawn Here is a link that might be useful: Thermo-Gel Fire Retardant

* Posted by ruthanna (My Page) on Tue, Jan 19, 10 at 10:22 Another spinach lover here. We most often cook it the way Althetrainer mentioned, sauteed with garlic. I often buy the spinach pies at our Middle Eastern bakery but have never made them at home. Since I rarely buy tomatoes out of season, we eat a lot of spinach salads during the winter. I’ve posted this one before. It’s on the lighter side and a good complement to heavy dishes like lasagne. LEMON SPINACH SALAD 1/2 lb. sliced mushrooms 1 lb. young spinach leaves, washed and stemmed 6 Tbs. olive oil 2 Tbs. lemon juice 1/4 tsp. salt 1 Tbs. grated Parmesan cheese 1 clove garlic, slivered Finely grated rind of 1/2 lemon 1 hard cooked egg Freshly ground black pepper Wash mushrooms and combine with spinach. Chill. Mix oil, lemon juice, salt, cheese and garlic. Chop up egg and sprinkle over salad. Add lemon rind to salad and grind pepper on top. Pour dressing over salad right before serving and toss. Note: Best if dressing is made about an hour ahead of time and garlic pieces removed before pouring on salad. Crumbled bacon pieces can be added if desired. ------------ Vegetable timbales have always been one of our family favorites for meatless meals. It’s common to find recipes for them in early 20th century cookbooks. Photobucket SPINACH TIMBALES 2 (10 oz.) packages frozen chopped spinach 4 eggs 1/2 tsp. salt 1/4 cup butter, softened 1 Tbs. fresh lemon juice Cheese or hollandaise sauce, if desired Cook spinach according to package directions; drain thoroughly. In small mixer bowl, beat eggs until foamy. Stir in cooked spinach and remaining ingredients except sauce. Divide mixture between 5 greased 6 oz. custard cups. Place cups on a rack in a 10" pot or deep skillet. Fill skillet with hot (not boiling) water to 1/2". Put a loose piece of foil over the cups, shaped so that the steam drips back into the pot instead of on the custard cups. Cover with lid and cook over medium heat for 18 to 22 minutes or until knife inserted in center comes out clean. Loosen edges with knife; unmold. If desired, serve with sauce. Makes 5 (1/2 cup) servings. o RE: Cookalong #19-------SPINACH clip this post email this post what is this? see most clipped and recent clippings * Posted by annie1992 (My Page) on Tue, Jan 19, 10 at 11:33 Elery and I even made AND ate spinach this weekend, we did individual spinach and swiss cheese quiches for the "appetizer tasting". They were fast and easy and we did them without crust in mini muffin pans. Annie o RE: Cookalong #19-------SPINACH clip this post email this post what is this? see most clipped and recent clippings * Posted by bob_cville (My Page) on Tue, Jan 19, 10 at 14:46 beanthere_dunthat, The mint chutney that I usually use is a dark green runny paste. If you have a Coconut-mint chutney that you like then I'd substitute that for both the mango chutney and the mint chutney. A more authentic version of this recipe I came across started with making your own cheese. Yeah I'll get right on that. I found a mexican farmer's cheese at one local grocery store that was more like the "paneer" that is typically used, but to me the Feta cheese is pretty similar in in texture and "bite" in the dish, and although the Feta is much more strongly flavored than then usual "paneer", there are enough other strong flavors in the dish that you really don't notice it, and it is much easier to find feta than "paneer" or mexican farmers cheese. o RE: Cookalong #19-------SPINACH clip this post email this post what is this? see most clipped and recent clippings * Posted by denise8101214 (My Page) on Sat, Jan 23, 10 at 15:49 I got this from a friend who got it from epicurious. I have made it MANY times and everyone loves it. It is nice to make for a big family breakfast as a savory casserole in addition to the french toast type ones. Spinach and Cheese Strata, epicurious * 1 (10-oz) package frozen spinach, thawed (fresh works great too) * 1 1/2 cups finely chopped onion (1 large) * 3 tablespoons unsalted butter * 1 teaspoon salt * 1/2 teaspoon black pepper * 1/4 teaspoon freshly grated nutmeg * 8 cups cubed (1 inch) French or Italian bread (1/2 lb) * 6 oz coarsely grated Gruyère (2 cups) * 2 oz finely grated Parmigiano-Reggiano (1 cup) * 2 3/4 cups milk * 9 large eggs * 2 tablespoons Dijon mustard Squeeze handfuls of spinach to remove as much liquid as possible, then finely chop. Cook onion in butter in a large heavy skillet over moderate heat, stirring, until soft, 4 to 5 minutes. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, and nutmeg and cook, stirring, 1 minute. Stir in spinach, then remove from heat. Spread one third of bread cubes in a buttered 3-quart gratin dish or other shallow ceramic baking dish and top evenly with one third of spinach mixture. Sprinkle with one third of each cheese. Repeat layering twice (ending with cheeses). Whisk together milk, eggs, mustard, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl and pour evenly over strata. Chill strata, covered with plastic wrap, at least 8 hours (for bread to absorb custard). Preheat oven to 350°F. Let strata stand at room temperature 30 minutes. Bake strata, uncovered, in middle of oven until puffed, golden brown, and cooked through, 45 to 55 minutes. Let stand 5 minutes before serving. Strata can be chilled up to 1 day. Let stand at room temperature 30 minutes before baking. Here is a link that might be useful: Spinach and Cheese Strata o RE: Cookalong #19-------SPINACH clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Sun, Jan 24, 10 at 19:45 There's some pretty tasty recipes here! I don't do spinach, so I couldn't help much. Maybe I'll give it a try again....in the next 7 years. Then again.... I just drew a name for the next Cookalong... Caliloo (Alexa) hope you can pick something fast, so I can get it started, I have to leave town for a few days tomorrow. Nancy o RE: Cookalong #19-------SPINACH clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Sun, Jan 24, 10 at 22:00 Caliloo?? o RE: Cookalong #19-------SPINACH clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Mon, Jan 25, 10 at 7:22 TTT o RE: Cookalong #19-------SPINACH clip this post email this post what is this? see most clipped and recent clippings * Posted by caliloo (My Page) on Mon, Jan 25, 10 at 7:46 Here I am! I actually already got to pick something (corn last time) so if I can have a second shot I will choose...... BROCCOLI! However, if you want to give someone else a turn to pick, I will certainly withdraw my suggestion :-) Alexa o RE: Cookalong #19-------SPINACH clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Mon, Jan 25, 10 at 9:07 Alexa, I drew your name fair and square so you are on! **********Broccoli*************** Nancy Here is a link that might be useful: Cookalong #20-----BROCCOLI o RE: Cookalong #19-------SPINACH clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Mon, Jan 25, 10 at 10:02 Well, I almost didn't do spinach last night, because I've been eating spinach almost every day, and want to branch out into other veggies. But I decided to just try something different than what I usually do, which is spinach salad, or throwing a handful or two of spinach into whatever soup I'm heating up. So, I made spinach pesto. I used a basic basil pesto recipe as a template, but changed the ingredients quite a bit, keeping with the general idea of pesto. It turned out quite good, and even DH liked it. He says he doesn't like garlic with spinach (go figure) so I wasn't sure if he'd like this, but he loved it. I used 2 cloves of garlic, but I think one fat one would have been better - it was a bit strong. I'll write out the recipe as I made it, though. My recipe is adapted from Deborah Madison's recipe for Pesto, from Vegetarian Cooking for Everyone. Spinach and Goat Cheese Pesto 1 or 2 plump garlic cloves salt 3 tablespoons (or small handfuls) of walnuts 3 big handfuls (or cups, loosely packed) of fresh spinach 1 4 oz. package goat cheese 2 tablespoons pecorino Romano (optional, to taste) 1/2 cup extra virgin olive oil 1 squeeze, aprox. 1 teaspoon lemon juice pinch cayenne pinch freshly ground nutmeg In a food processor, process the garlic, salt and walnuts until fairly finely chopped, then add the spinach and olive oil. When smooth, add the goat cheese, lemon juice, cayenne and nutmeg, and process to combine. Sally

You'd have to somehow be able to put your hands on the actual item and measure it...Joseph was kind enough to advise me a few weeks ago, we are putting in a new cooktop (same issue) and I had scheduled the original counter folks to come out and cut the opening wider... but made my husband help me double check by trying to put the cooktop in the hole, and we realized that the entire cooktop actually did fit in the hole (so official recommended hole was about 1/4" or so wider) except for 2 screws which stuck out the underside/sides. So...we managed to purchase a diamond coated drill bit (for like $10), and I used that and the drill, very carefully, to drill a notch on each side of the countertop, and the cooktop (a KA, nothing super special) fit right in. (Now I'm on to the next challenge, to get the gas line hooked up....a gas guy came out yesterday and was clearly flummoxed on the install, and was acting rather strangely and I worried he was under some type of influence, so I declined his services and now have to find someone else....everyone is very busy!).