(Apologies for the length of this and the fact it's off-topic) Bahia, Here's what the Annie's sign says: "Well, weve figured out how to propagate it, but its REALLY IFFY, takes a REALLY LONG TIME, & we only get a few!" For some reason I had assumed they meant propagation by cuttings--maybe not? But if seed packets are $3 with 10-20 seeds per packet (I don't know if that's the case) then than roughly 5% germination brings the seed price per seedling to closer to $5 maybe (neglecting those insignificant things such as labor...). Annie's says the plants were $50 last time they were offered, so perhaps 5% germination could make sense? The whole story behind germination actually sounds quite fascinating and has to do with ants. Here's a long description: http://www.absoluteastronomy.com/topics/Seed "Myrmecochory is the dispersal of seeds by ants. Foraging ants disperse seeds which have appendages called elaiosomes (e.g. bloodroot, trilliums, Acacias, and many species of Proteaceae). Elaiosomes are soft, fleshy structures that contain nutrients for animals that eat them. The ants carry such seeds back to their nest, where the elaiosomes are eaten. The remainder of the seed, which is hard and inedible to the ants, then germinates either within the nest or at a removal site where the seed has been discarded by the ants. This dispersal relationship is an example of mutualism, since the plants depend upon the ants to disperse seeds, while the ants depend upon the plants seeds for food. As a result, a drop in numbers of one partner can reduce success of the other. In South Africa, the Argentine ant (Linepithema humile) has invaded and displaced native species of ants. Unlike the native ant species, Argentine ants do not collect the seeds of Mimetes cucullatus or eat the elaiosomes. In areas where these ants have invaded, the numbers of Mimetes seedlings have dropped." From what I understand the removal of the elaiosome increases the germination rate, and it's not clear to me whether there's a way to mimic it. Plantzafrica mentions that suprisingly smoke treatment does nothing. Actually Silverhill did have a different Mimetes species, M. hirtus, a couple months ago. Unfortunately I saw it described by Plantzafrica as a marsh plant which didn't seem too practical. However they did seem to like it: http://www.plantzafrica.com/frames/plantsfram.htm "Sima Eliovson, author of Proteas for pleasure, referred to Mimetes hirtus as 'the most magnificent species of Mimetes, the most spectacular genus of the protea family'. Nevertheless, the future of the species is uncertain as it is also one of the most geographically restricted mimetes, growing only in boggy areas mainly at low altitudes. As a consequence of the latter, it is often out-competed for its preferred habitat by housing developments. Fortunately it is one of the less troublesome to grow in cultivation-an aspect that may aid its chance of survival as a species." They also add: "M. hirtus is a relatively short-lived member of the protea family. It grows rapidly as a result, and may start flowering after only two years of growth. Plants reach their peak by ten years of age and die shortly thereafter, at a maximum age of about fifteen years." Two years is pretty fast for a protea. Again, sorry for the length and for going off topic.

I know this is an older thread that keeps being revived...not sure whether to keep adding to it or start a new one? Probably many of the favorites here are no longer available, as is Tj's habit of moving onto something new. This weekend, I needed to take a little snack assortment for my book club and didn't have time to bake anything to go with the fresh strawberries I was able to get from the farmer's market. I found these: Trader Joe's Black & White Diamond Cocktail Cookies. They are a shortbread type cookie with black sesame seeds on the top - a tiny bit salty. Delicious!

KatieC, the grocery outlet here was one of the rainbow dented can places, too. I don't think I ever went there. We have a Fresh-n-Easy but it's not in an area I ever go. I might check it out while on a bike ride today, though. It will give me a destination for my ride and is far enough away to supply my hour of exercise. A friend of mine went there, she didn't like it but she is very much a traditional scratch cook. Another friend of mine loves the store for its imported food bargains. TJ has turkey jerky which I buy as a care box treat for Alice. I love the organic brown sugar, it has a great flavor. I like the organic shelf stable polenta in a tube. I've tried others and they tasted "preserved" TJ's does not. Bought a box of quinoa. Eh. It was okay. Love the pound plus bars of dark chocolate for dipping. I buy their white whole flour and vanilla. Eggs are a good price as is butter. I do like their compressed sponges and vitamins. Larabars are a good price and I like those as a backpack snack. They have a low sodium deli turkey I like. Costco has it too, I think. But I don't need that kind of quantity.

The means of making Gorgonzola are in most cases very similar to making Maytag blue cheese, full fat milk, set with a bacteria, drained salted and inoculated with penicillum roqueforti. Some gorgonzola is inoculated with a different mold. The difference comes in the aging....and know that as all blue cheeses are not the same, certainly neither are all gorgonzolas. I have been to a taste testing of gorgonzola's a mile long...huge differences in sharpness, texture, color and sweetness. If you found one you like, good. But don't eliminate blue cheeses just because you found one too sharp or soapy or bland or crumbly.