Whew, have we cooled off! Now 9:30 and only in the low 50's according to our atomic clock/thermometer....only 48 by AOL weather. Supposed to be 41 tonight! Looks like our planned wood splitting session today is not a bit too early. We have been delayed this year due to an excess of "other" projects and am beginning to feel pretty uneasy with the woodshed only having three ricks in it (6'x14"x7' ). Last year we used 7 of the 10 that we stored. So, we have a way to go. We are using some nice big red oaks that have fallen on the farm this year. Guess they must have some type of disease as they look entirely healthy one day and just keeled over to reveal NO roots. Amazing and a trend that I hope does not continue though it provides us with a nice wood supply for the moment. My favorite little Gray Japanese Banty came off her nest with 5 of the very smallest, little, black, puff balls on Tuesday. Had been hoping that she would hatch some of this setting as an earlier try produced no viable babies. Swept out and washed down the walls of a new "room" in the ancient hen house, put some bedding on the floor and installed her with the babies immediately. Last night we put a heat light in there for her....spoiling her a bit, I know, but she is the sweetest little thing and the only hen of that breed that we have. Sure hope some of the little ones are hens! Am busily gathering and collecting seeds from my zinnia bed. Had thought we would enjoy having some for cutting and we have.....will have a bigger patch next year. They were the most productive part of the garden this year due to our extreme temps and drought in July. We still have a considerable amount of brush hogging to do but have been beset by rains that have kept the undergrowth green and moist. After July passing without a drop of rain here it seems bizarre to have to postpone so things can dry out. Sure is great hearing what everyone is doing at this time of year....you all will hopefully keep us "on track". This is just our third Fall on the farm....moved here in '03 after living in SW Florida for 24 years. Love the change of seasons and being back "home" again but we are kind of out of practice in the "getting ready for winter" department!

I liked being an owner and the intense joy that my incredibly loyal following enjoyed from my hard work. I had many people who just stopping by my garden center could revisit the feelings they had when they walked in their grandmothers garden. Some came as a form of therapy. Others came at night when I advertised in advance about the opening of the Night Blooming Cereus. Still others loved the fragrances, oh how I loved finding new and aromatic plants. Hummingbirds loved my place for they knew dozens and dozens of tasty plants awaited them in all sorts of colors not just red. For some I was the home greenhouse they wanted but could enjoy none the less. The joy I felt in treating the poorest customer just like I did the customer who (literally) was a millionaire and founder of a NYSE listed company. Being in the greenhouse in the quiet of January and feeling warm and seeing beauty all around me. Working harder than I knew I could work and feeling pride and fulfillment. Sharing moments of excitement with a customer who for the first time saw an American Goldfinch or Red Breasted Nuthatch at a feeder I sold them with the correct food to attract them. Being well known in a 6 parish area(county for those of you not from Louisiana) for the fantastic diversity and quality of the plants I sold. I had the pleasure of dining with the late J.C. Raulston of North Carolina. Knowing the late Dr. John Griffin of Louisiana Tech University, a man who made you feel like the most important person in the world,at least to him, every time you visited with him. It was about me but it was also about connecting with all kinds of people.I have been out of the business as an owner for 7 years and I miss the people the most.

Truth be told, Phoebe is what is known as an "Earth Worker." In her mind she is working, hunting fox, racoons, etc. as she was breed to do. At the end of the tunnel (although sometimes in a tree) she will find a "bait" animal sprayed with pheromones that let her know she has found her catch. She retrives and brings it back. Thus protecting the "farm" from lethal creatures. Jack Russells are serious hunting dogs, when brought to suburban life they must be given jobs. It is not fair to take a dog of this intelligence and drive and make it a "lap dog." The JR is bred to have the courage to follow a fox to ground and stay with it until the quarry bolts, is dug to, or the dog is called out; they are intended to bay (bark) at their quarry, not to kill. Many a Jack Russell has been known to stay in an active earth for days, even weeks, without food or water because of the strong instinct bred into them to stay with their quarry. She is also being trained to do what only a few special canines can. Low bloodsugar detection for diabetics. My DH suffers from type 1 diabetes. We have a family member who is a diabetic educator and noticed how Phoebe responded to DH's low bloodsugar and said she would be a great candidate for this training. Unfortunatly, dogs cannot be trained to detect low bloodsugar. Certain dogs (no special breed) can pick up on the change in said person when they are experiencing a low BS. The dog can then be trained to respond to that! Pretty neat! Tail docking is a long established animal management practice based upon injury prevention and health enhancement. Working terriers, especially those bred to go to ground have had their tails docked for centuries, as hunters believe a terrier with a docked tail can work better in a confined space with less of a chance of tail injury. Experience has shown docked puppies experience no adverse effects and that the opposition to docking is not based on science and considered reason. Why else is docking performed? For Hygeine. Long haired, thick coated breeds like the Yorkshire Terrier and Old English Sheepdog are docked to avoid the hair around the base of the tail becoming fouled by faeces. Even with constant grooming and washing, such fouling is unpleasant. If allowed to get out of hand, it can lead to severe problems of hygiene, or even flystrike and subsequent infestation by maggots. Hygiene problems can be greatly reduced or eliminated altogether by docking. If you can gurantee that you would keep your dog clean, not every one can. Therefore the breeder chooses to dock (when the nervous system is not fully developed & little to no pain is caused to the dog) to help ensure the well being of the pups after they have been placed in other homes. To maintain breed standards... Breed standards are not for purely aesthetic reasons. Breeds which have been docked over many generations have been selected for specific qualities of build and conformation, but not for tail length, shape or carriage. If left undocked, it is unlikely that the best dogs would carry good tails. In seeking to maintain the quality of the breeds, breeders would therefore be left with a diminished number of suitable sires and dams. The gene pool would be reduced, greatly increasing the risk of hereditary diseases taking hold. Some breeds could even disappear for ever. ahughes798: I am interested, what is the purpose for the dogs tail you are speaking of? Cheers, Sarah

Sonnie, I don't know what "rapid pre-heat" means . All I do it turn on the oven to convection bake and change the temp to 350. I don't ever lower the temp due to convection. My understanding is that it means nothing unless you are baking something for a long time. As soon as the oven reaches temp I put in whatever I am baking. The only time I do a long preheat is if I am doing my artisinal breads and then I do preheat for 45 min-1 hr since I am using my cast iron pots or my steel baking stone...those need a good long pre-heat. As an example of convection speeding up baking I messed up last night and didn't take out my roast chicken soon enough. I used convection roast and it was a 5# chicken. It was in at 375 and I left it too long...sigh...dumb. The oven roasts very well and I should have paid attn but had company and got side-tracked. As far as quick breads drying out or not rising on convection I haven't had that happen. I always bake all quick breads at 350 for 45-1hr.15min...depends on size of pan and recipe. Usually 1hr. They always rise nicely and are very moist. I know in the past there have been complaints about the newer Miele ovens. Mine is 7 yrs old and rococco girl's is about that too. We have the same ovens. She never has a problem either. I hope you get good results. PLease do let me know. c