I never considered that it might not be getting enough light. There is a big juniper on each side and an 8 foot privacy fence behind it. Actually, I have a Hosta Black hills in between another couple of junipers a little further down the fence line and it isn't grownign much either. I will try moving it and see what happens. Thanks, Dawn

I like biscuit-style cobblers and my favorite peach cobbler recipe is the one in the Silver Palate cookbook. Served warm with vanilla ice cream, it's heaven. Might have to make one, when DD and her BF are around to help us eat it. Peach Cobbler 4 cups peeled and sliced ripe peaches 2/3 cup plus 3 tablespoons granulated sugar 1 teaspoon grated lemon zest 1 tablespoon fresh lemon juice 1/4 teaspoon almond extract 1 1/2 cups unbleached all-purpose flour 1 tablespoon baking powder 1/2 teaspoon salt 1/3 cup vegetable shortening 1 egg, lightly beaten 1/4 cup milk 1. Preheat oven to 400 degrees F. Butter a 2-quart baking dish. 2. Arrange peaches in baking dish. Sprinkle with 2/3 cup sugar, the lemon zest and juice, and almond extract. 3. Bake for 20 minutes. 4. While peaches are baking, sift flour, 1 tablespoon of the remaining sugar, the baking powder, and salt together into a bowl. Cut in shortening until mixture resembles cornmeal. Combine beaten egg and milk and mix into dry ingredients until just combined. 5. Remove peaches from oven and quickly drop dough by large spoonfuls over surface. Sprinkle with remaining 2 tablespoons sugar. Return to the oven for 15 to 20 minutes, until top is firm and golden brown

Thank you all for your compliments. You are very kind. No question that I like to fool around with food combinations and cooking methods. It's part of the fun of cooking. Typical T&T recipes for me are just stepping stones to adventure and amusement. This particular combination I have concocted is actually not very unique. The use of fruits in cooking is, as you know, very common. orange with duck, melon with prosciutto, Pork with sweet & sour plum sauce, fish with lemon, turkey with cranberry, beef with pineapple, ---etc. Food pairing/combination is more than subjective taste, there is a whole science of molecular biology behind it, which is fascinating to look into. Before putting this dish together, I looked at the food pairing chart below, and decided it is worth a try. The turkey crackling was made in bacon fat, the rendered turkey fat with the bacon fat was used to give the sous vided scallops a golden crust and additional complexity in flavor. Together, the turkey fat, bacon fat and Au scallop Jus, was drizzled over the wild rice which was cooked in robust turkey stock. Pomegranate is very similar to cranberries in both color and taste, but a little more fruity and sweet, which in small amount, (2 teaspoons) in the wild rice, you can see, that the inconspicuous fruitiness can serve to balance out the primary flavors of the dish. Pomegranate juice, as jab65 pointed out, is well known for its potent health benefits, which is why I decided to incorporate it into many aspects of my cooking. The problem of course, is how you can get juice out from a pomegranate. That will be another video which I will have to make to share, whenever I get around getting it done. Unless one of you already has a way, in which case please share. dcarch, (writing from inside the looney bin) :-)

Hi Bev, Happy to hear from U. Glad U got X installed. Let me know what U think of it? I have been bouncing around with all my PSP's but am going back to X cause I LOVE the thumbnail view of the layers. I got spoiled. When I was doing the giraffe, I missed seeing what I had all lined up. ~~Urlee~~