OITGAD, maybe I can help you with the insertion of pictures. At least I'll try. First you have to upload your pictures to a host site like photobucket or picturetrail. It's really easy to do and when you get them uploaded, photobucket is the easiest, look at your picture and below it will be 3 lines of text. The middle one is the url. Highlight the URL and right click and copy. Come back to the forum and when you have your message typed just right click and paste the URL into the photo. *This is with Photobucket*. If you choose to use another web host then after you upload your picture you will have to right click on the picture and then click properties, copy the URL and then go back to your message and type [img src=this is where you right click and put your URL] where I have put the [ and ] you will need to change those to and that's it. Hit preview and submit. There is a test forum for pictures that you may want to try it in before you use the regular forum and people there who will help you to tell you what you're doing wrong if you have a problem. Good luck and have fun! Nancy

Thanks everyone, sorry for the late response. I have been out of wi-fi range for a few days. Ah!! Warm fuzzies n bunnies. Woohooman, I had most of my peppers started pretty early, main issue was the learning curve, I replanted some due to lack of sun and some I planted in inadequate soil others were just late additions in the name of learning, now I know what areas get ample sun and have a good idea of what soils to use. Growing em is as addictive as eating them, maybe not the best for my OCD ;-) dj

The first has bloomed now, and I've posted pictures. I'm doing a time lapse video of these growing, so I think I have the light too far away to accommodate the cameras. They are under a 7" humidity dome, and the light is on top. If I didn't have to accommodate the cameras, I'd put the light about an inch or two away from the top of the plant.

Like some above, i do similar. I prep and cut/chop two separate bowls depending on cooking time. For a crowd of 10-20 i prep and gallon zip-lock two separate bags and cut sizes for cooking time. I never steam or micro ahead. I give beets, potatoes, etc a head start of 20-30 minutes, then add others with a shorter cooking time...cubed sweet potato, winter squash, leeks etc. Something like asparagus i prep and just lay on top the final five minutes. You can also cut veg in larger or smaller sizes to cook evenly with the others but often two separate bowls tossed in fresh herbs and olive oil ahead is fine. All ready to go on a parchment lined sheet pan. A whole head of garlic, a bit of the top cut off, roasts nice in the early batch. Those that want a sweet roasted clove can take a bit and it is pretty. Other not wanting it can decline. In the fall months, with so many root veggies i might find as much as 20 varieties that i often cut in different shapes so that they can be recognized...like the black radish...i cut in wedges with the skin on. I love it but some describe it like putting your head deep in ripe compost, very earthy. With so many carrot varieties i grow, and golden beets, and watermelon radish.... Brussel sprouts baby whole are nice but larger i cut in half. Cauliflower is nice roasted but broccoli is one that i would cook/steam separate.