Who ever says they are not sweet are picking them too soon. They turn blue but the inside also needs to turn blue if it is green inside it is not ripe. Also if they do not release easy from the bush they are not ripe. Or maybe they have the wrong varieties. Best berries I have tasted when ripe, and everything you made from them turns out excellent ie Wine, jam, ice cream, pies, juice ect.,

Hasenfeffer (Sour Rabbit Stew) SUBMITTED BY: NXNER "Original German rabbit stew recipe passed down from my great-grandmother who immigrated to US in 1889. This is a lot of work to make but well worth it. It is an acquired taste dish; once hooked, you can't get enough. Serve with fresh mashed potatoes and celery sticks. Use the stock as gravy for mashed potatoes. Always tastes better as leftovers. Hope you enjoy!" -------------------------------------------------------------------------------- PREP TIME 1 Hr COOK TIME 1 Hr 15 Min READY IN 10 Hrs 15 Min INGREDIENTS 2 3/4 cups red wine vinegar 3 cups water 1 1/2 tablespoons white sugar 8 whole cloves 1 medium onion, thinly sliced 5 stalks celery, chopped 1 lemon, thinly sliced 1 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1 tablespoon salt 1 teaspoon pickling spice 1 teaspoon ground black pepper 1 cup all-purpose flour 1 (2 1/2 pound) rabbit, cleaned and cut into pieces 3 tablespoons vegetable oil DIRECTIONS In a large pot, combine the water, white sugar, whole cloves, onion, celery, lemon, cinnamon, ground cloves, salt, pickling spice and black pepper. Bring to a boil, then turn off and allow to cool. Place the rabbit pieces into the mixture to marinate. Cover and refrigerate overnight. Preheat the oven to 350 degrees F (175 degrees C). Spread flour out onto a parchment or aluminum foil lined baking sheet. Bake for about 10 minutes, stirring occasionally, until the flour is a light brown color. Remove the rabbit from the marinade and pat dry. Strain the marinade, and discard the solids. Reserve the liquid for later. Heat the oil in a deep skillet or Dutch oven over medium heat. Coat the chicken with the toasted flour. Place into the hot oil, and cook until browned on both sides. Remove from the pan, and set aside. If there is oil left in the pan, sprinkle enough of the toasted flour over it to absorb the liquid. In a jar with a lid, mix 1/2 cup of the marinade with 1/4 cup of the remaining toasted flour. Close the lid, and shake vigorously until well blended with no lumps. Heat the pan with the rabbit drippings over low heat. Gradually stir in the marinade mixture, stirring constantly until slightly thickened. Return the rabbit pieces to the pan. Cover and simmer over low heat for 1 hour, or until the meat is falling off of the bones. You may remove the bones prior to serving if desired.

Hello again, everyone, If someone wants to haggle, say that you feel that, rather than putting the stuff at the roadside with a "Free" sign, you put a lot of work into setting up, the price is quite low, and that if he's unhappy with the price as marked ... ... that you've found that Good Will offers a decent/higher price on a receipt. As for putting the stuff into some agency's yard sale ... you have to do about as much digging, sorting, dusting, washing, pricing and packing into boxes to go to another sale as to set up for one of your own, don't you? And you manage your table(s) there, don't you? Patti43, What's "OT" ... "Oregon Territory", possibly? ole joyful

I am planning a three-tone kitchen. I love the "not-so-matchy" look. To me, kitchens can be like any room in the house- different wood tones, different metals, different fabrics- my other rooms don't have all the same color furniture, why should my kitchen? There are some rules to be kept, though, I think. If cabinets are two tone, counters should be the same. I am planning a walnut island, gray-blue lowers on perimeter, with pure white countertops and matching pure white uppers. I feel like the cohesiveness with the white counter/white uppers will help with visual calmness. Here is my inspiration pic: