Max the cat sometimes brings in baby rabbits, and it's not pretty at all. Sometimes, I get to catch and liberate them before he gets tired of playing with them. Alas, that hardwiring goes back millions of years. I've been growing heirloom tomatoes from seed for about 5 years now, but last year and this is the first time I've had much success. I live in the city, and my yard is shady, but North Little Rock has allowed for development of several neighborhood community gardens, and we've got a really good group. Last year, I planted my tomatoes in the ground on March 18! I knew it was way early, but I just had the feeling that no cold weather was coming. I picked my first Glacier on May 5! Out of about 25 heirloom varieties, these are hard to beat. They're just a tad bigger than a cherry tomato, but I picked them all summer, even through the awful heat up until the first freeze in November. I have found that the smaller varieties have much better fruit set in high temps than the large fruit varieties. As the years pass, I try to pay attention to what works and what doesn't. Every year, I try a few new "old" varieties and keep planting my favorites from previous years. In addition to Glacier, I've had good luck with Amana Orange (good size orange, but with more acid 'tomato' flavor than most oranges), Pruden's Purple (like Cherokee, but earlier and a better performer for me), Tangella (small tart orange), black cherry, Sunset Red Horizon (rich red large), pink ping pong (the hits just keep on coming!), Andes (large rich paste), and Oaxacan Jewel (large sweet yellow red that looks like a stained glass window if you slice it.This year's new varieties include tomatillos (large and beautiful, but dreadful fruit set), Abe Lincoln, Japanese Black Trifelle, Ozark Pink, Tiger Paw, Green Zebra, Homestead, Yellow Pear. Also, some chilies I've started from seed include Jalapeno (real ones, not fake-o), Anaheim, Hungarian Hot Wax, Fresno (like bright red jalapenos), and Aji Amarillo (Peruvian hot long yellow). I'll report on taste and performance for the new ones once they start coming in. Commercial tomatoes are finally at the markets and roadside stands. I tend to avoid shipper tomatoes if possible. Some truck farms still grow juicy tasty tomatoes.

Let's make this a SUPER BOWL recipe thread, eh? I served this couple times with blue chips I buy from World Market. CrockPot Cream Cheese Sausage and Rotel Dip - 8 oz cream cheese - 1 can tomatoes and green chies (aka Rotel), drained - 1 lb breakfast sausage, browned and drained Brown the sausage on the stove, and drain on paper towels. Unwrap the cream cheese, and put it into your crockpot. Chop up the sausage and add on top. Drain the Rotel and add it. Cover and cook on low for about 90 minutes, or on high for 45 minutes. Stir well and eat with tortilla chips.

jgopp - Love seeing the pictures, vividly remember your reveal thread and being in awe of all you did. DH would so enjoy the beer tap (and would be able to do the necessary plumbing and electrical). I even have a dead corner in our pantry which has nothing below and could be used for this (easily accessed from the back sides). Here's the question, though: how long does a keg last? I'd love it if DH could have a beer or two nightly but let's just say that his personal sixpack could use a little help, so much more than that would not be optimal. Also, we entertain larger groups every couple of months. Thanks and Best Regards, oldbat2be

BAKED POTATO SOUP (serves 2-4) 1 cup sliced celery 3/4 cup chopped onion 2 TBL butter 2 TBL flour 2 cups half-and-half 1 tBL chopped parsley 1 chicken bouillon cube or 1 tsp chicken granules 1/2 tsp salt 1/4 tsp pepper 4 large baking potatoes, baked & cubed Garnishes: grated Cheddar, sour cream, chopped chives, bacon bits In a large saucepan, saute the celery & onion in butter for 8-10 minutes until tender. Blend the flour with 3/4 cup of the half-and-half. Add to the celery & onions, blending well. Add 1/2 cup water, the parsley, bouillon, salt & pepper. Simmer until heated but do not boil. sitr in the potatoes. Add the remaining half-and-half & heat through without boiling. Serve with a choice of garnishes.~~Perennials: A Southern Celebration of Food & Flavors