Right now in my garden (starting 2 days ago)I have seed 2 Red Admirals, 1 Painted Lady, 1 Monarch, at least 50 Grass Skippers, 15-20 Long-Tailed Skippers, 1 Pipevine Swallowtail, 4 Southern Dogfaces, 2 Great Southern Whites, 1 White Peacock, 3 Large Orange Sulphurs, and I think 1 Yellow Angled Sulphur! With a lot of Milkweeds can you imagine all the butterflies I would see!? I have an acre backyard. I am also looking for Passifloras and Pipevines too.

Found this doing a search, hope this helps ----------------------------- Brine for Smoked Turkey Legs 1 gallon water 1 cup kosher or unionized salt 1/2 cup sugar 6 fresh tarragon leaves or 1/4 cup dried tarragon 1 teaspoon black pepper The water you use should be unclorinated. If you don't have easy access to good spring water. Boil it first, let it cool and then add all other ingredients. Mix thoroughly. Place turkey legs in large non - metallic dish and cover completely with brine. Let sit in refrigerator for 24 hours or overnight. Remove turkey legs from brine and dry. Coat with olive oil. Place in Smoker -------------------------- SMOKED TURKEY LEGS BRINE 1. In a saucepot, mix together the sugars, salt, water, spices and herbs. Bring to a simmer, stirring until the sugars and salt are dissolved. Remove from the heat and allow to cool. 2. Pour the cooled brine over the turkey legs, completely covering the turkey. 3. Place in the refrigerator and allow to marinate for at least 12 hours but no more than 14 hours. 4. Remove turkey legs from the brine and quickly rinse off the herbs and spices under cold water. 5. Smoke the turkey legs at 300 degrees F for 1.5 hours with light applewood smoke (or according to the manufacturer's directions), or until the turkey legs are cooked through to an internal temperature of 180 degrees F. If a smoker is not available, use pecan or mesquite wood with a wood burning grill and replenish the wood as needed to maintain a 300 degree F heat. ----------------------- Grilled Turkey Legs Makes 6 servings " These spicy turkey legs are sweet and hot - just like the smoked turkey legs you get at the fair or theme park! " Ingredients 1 (2 liter) bottle lemon-lime flavored carbonated beverage 2 tablespoons sugar 2 tablespoons hot sauce 1 tablespoon crushed red pepper flakes 1 tablespoon black pepper 1 large sweet onion, sliced 4 turkey legs 2 tablespoons honey 1 tablespoon steak seasoning Directions 1 Preheat an outdoor grill for high heat, and lightly oil grate. 2 In a large pot, mix the lemon-lime flavored carbonated beverage, sugar, hot sauce, red pepper, pepper, and onion. Place the turkey legs in the mixture, and bring to a boil. Cook 30 to 45 minutes, until the turkey has reached an internal temperature of 180 degrees F (80 degrees C). 3 Remove onion slices from the mixture, and arrange on the prepared grill. Place turkey legs over the onions. Drizzle with honey, and season with steak seasoning. Cook, tuning once, 20 minutes, or until a crisp browned crust has formed on the turkey legs.

Here is what I have come up with add or delete as you like (works great on beef & pork): 1 Cup Sugar 1 Cup Kosher Salt ¾ Cup Dark Brown Sugar ½ Cup Turbinado Sugar (sugar in the raw) 4 Tablespoons Hickory Smoke Salt 4 Tablespoons Chili Powder 4 Tablespoons Ancho Chili Powder 4 Tablespoons MSG 2 Tablespoons Sweet Smoked Paprika 2 Tablespoons Cumin 2 Tablespoons Garlic Powder 2 Tablespoons Onion Powder 1 Tablespoon Cayenne Pepper 1 Tablespoon Black Pepper freshly ground (important) 1 Tablespoon Jalapeno Powder 1 Tablespoon Dry Mustard 1 Tablespoon Old Bay Seasoning Mix well in food processor / Store in airtight container.

I think you are talking about a meringue cookie -there are many types of recipes for these cookies. One of my favorites (which I make every Christmas) is Carribean Lime Meringue Cookies 2 large egg-whites 1/8 tsp. salt 1/2 tsp. vanilla extract 3/4 cup sugar 1 cup flaked coconut 2 tsp. grated lime zest Preheat oven to 325. Beat egg whites and salt until soft peaks form. Beat in vanilla. Gradually add sugar and continue beating until soft, glossy peaks form. Fold in coconut and lime zest. Drop cookies by rounded tablespoonfull onto greased cookie sheet. Bake 15 to 20 minutes JUST until peaks on meringue have turned golden. If you allow the entire cookie to turn tan, you have overcooked a bit. Here is a link that might be useful: