Until this year I would have said squash, expecially zuchinni. This has been a weird year. Warmed up a month too early then stayed wet and cool too long. The yellow crooknecks I planted produced blossoms galore, then finally a very few large zuchinni.(Seeds came from Shumway) The zuchinni and scallop squash I planted did not produce very many more than the crooknecks. I'm surprised that so many peops said okra. It is the hardest vegie I plant to get a good stand. It's very temperature sensitive during the germination period. I usually get long skips and then long strips too thick, and end up transplanting to fill the gaps. Once it starts producing though it's gangbusters if you keep it picked. This spring I got a good stand, had to thin all of it. but it's been very slow to begin producing.

Bobbie, Drippy, Linda, and Laura, thanks so much for your kind words. Your support is very comforting, as I am away from most of my family at this time, so Linda, your hugs are much appreciated. A few close friends have been very helpful, calling to see that I am O.K. and giving me the opportunity to 'talk things out'. I was very surprised at my reaction - I guess it was because her death was so sudden and unexpected. Over the week, I have suffered stomach upsets, sleeplessness, and even some periods of anxiety, and just could not get Annie out of my mind. We attended an anniversary party on Sat. night and it helped to keep my mind off it, and my stomach was uneasy only for a while this morning. I was very comforted by a lovely e-mail from Annie's sister. I sent her a verse of comfort and she modified it and read it after the eulogy - that was so special to me. Now I find myself remembering only the happy times - reading her e-mails which I have kept, and reviewing lots of photos. of her recent travels and vacations. I am thankful that I knew her, and happy that she had a well-lived life. We all would have liked it to be longer, but she is now at peace. Thank you all so much. Roslyn.

angie, here's that recipe: NATHAN'S NEVER FAIL PASTRY ********************************** These quantities make enough pastry for 3 double-crust pies or 3 1/2 dozen tart shells - muffin size. 5 cups flour 1 teasp salt 2 teasp baking powder 1 lb (454 grams) Tenderflake lard 2 teasp white vinegar 1 egg - slightly beaten. Add water to vinegar and egg to make 1 cup 1) Mix together flour, salt and baking powder. Cut in lard until crumbly (using two knives.) 2) Add liquid and mix gently with hands. (I use a fork to help me here.) Roll into a ball. 3) Roll out amount needed on a floured board. Refrigerate or freeze remainder. Source: 'I've GOT To Have That Recipe' Doubleday Canada - Victoria, B.C. 1986 sharoncb's tip: After step two I often put it in the fridge for an hour to make it firmer and easier to roll out. Now make pie and then tell us what you made! Annie

I've made the caramel one most often because that's the one we really like. Can't remember about the rest, but have not tried the chocolate or put any colors in it. Was your chocolate cooled? Maybe u have to drizzle it in very slowly so it can take it in more easily without collapsing? Maybe when you add the color, it would be best to add it in the water? I do remember that a few times, it took more than 7 minutes to achieve the proper consistency. We really liked the caramel flavor and texture! (We had it with a lemon cake.) Hope this helps somehow.