If you think about it, it would have been cool , had this plant been natural,,,spending it's youth growing vertical,then weeping,,,,,NO STAKING my friend's wife reminded him , they were in enger park,,,a semi-cultivated area,,,,,,maybe he was drunk,,haha tj,,,,I emailed Edelweiss,,,they said P. abies not natural to area ron

Soltice: (In honor of Elvis' birthday last week): "Thank you..uh, thank you very much!" Wow! What great pictures! I 'think' your hawk is a juvenile version of mine. Mine now has more white on the chest than the brownish-red feathers and orange/yellow legs/feet. But, it started out looking like yours. They are neat animals. But...oh...leave my blue jays and cardinals alone! Eat all the doves you want, Hannibal! My yard is definitely part of his turf. He's here virtually every day and two or three times per day.

I'm almost finished with winterizing the deck, just a few more things to store today; all in its proper time. First I had to drain the hose and put out the heated birdbath, install the squirrel resistant cage around the rhododendron Percy Wiseman (tasty flower buds) and start protecting a few shrubs before the ground freezes so I can't put a stake in. This was the first morning with temperatures below freezing and my heated birdbath failed! It may be just the GFI - I reset it and we'll see tonight. I had to break ice and refill all of the birdbaths, to the great relief of the turkeys that were clustered around the frozen baths when I looked out this morning. The row in the back is turkeys bellied up to the water bar. I saw an article in the Cape Cod Times online today about Birders wonder if snowy owls will return to Cape. Apparently they're beginning to trickle down to New England. Claire This post was edited by claire on Sat, Nov 15, 14 at 10:50

Favorite commercial sauce is a tie between Chipotle Tobasco and El Yucateco green. But home made is much better. Give this one a spin: THICK & SWEET HOT SAUCE 8 oz red ripe bell pepper 2 lbs moderately hot ripe red peppers (jalapeno/serrano/gusto green etc.) 12 oz red ripe Anaheim peppers 1 cup Blues Hog Sauce (or other sweet BBQ sauce) 2 cups white vinegar 1 cup cider vinegar 1/2 cup balsamic vinegar 12 cloves garlic, minced 2 small yellow onions, coarsely chopped (about a pound) 1 7-oz can chipotles in adobo 3 Tbs chopped ginger 2 Tbs black pepper 4 tsp plain salt 2 tsp dried oregano 1 tsp mustard powder 1 20-oz can crushed pineapple 4 oz lemon juice Core and seed the bell peppers, and chop coarsely. Remove stems from other peppers and chop coarsely, leaving seeds and cores. Combine peppers with all other ingredients in 6 quart or larger stock pot and bring to boil (with good ventilation). Reduce heat and let simmer, covered, one hour, stirring frequently to prevent scorching. After simmering, puree all ingredients. A good immersion blender will be adequate, or use a blender or food processer. Bring sauce back to boil and pack in sterile jars. Cover, let cool and refrigerate. Makes about 4 quarts. Batch 1: I omitted bell pepper and used Heritage NM 6-4 and Billy Goat Habaneros. Boiled then ran through a food mill. Next time let steep for a week or so before food milling. Recipe credit goes to Kevin Cleek on the smokering list.