Where to start? 1997 Yardman snowblower 9 horsepower Tecumseh engine. 2008 Toro Single stage snowblower 2-cycle R-tek. 2007 Sears Craftsman Lawn Tractor 18 horse B&S engine. 6 speed manual. 42 inch deck. Soon to be 1986 John Deere Lawn Tractor. 12.5 horsepower Kawasaki engine. Hydrostatic transmission. 38 inch deck. 1988 Lawn Boy walk behind 4.5 horse 2-cycle engine. The first personal pace model number 8480. 1996 White walk behind mower 3.75 B&S engine. 18 inch cut. A late 1950s Jacobson walk behind. 2.5 horsepoweer 2-cycle engine. Runs like brand new. 2004 Echo GT 2000 gas trimmer. 2000 Echo gas blower. 2008 Troy Bilt walk behind edger. 2 Weed Eater electric blowers.

Their customer service is horrible this year, too :( They were supposed to replace a rose I bought last spring, and I tried bugging them about it since last May, but their final verdict is a $10 credit. Great. What are the credit card policies on this sort of thing? If they send dogs, can I just have my cc company cancel the charges, you think? Surely bum product + bankruptcy would work to not have to accept another store credit if it's done quickly enough? ***Does anyone have any experience at all with Heavenly Dawn? That's who I'm considering using my credit on if I decide to actually use it.*** I was going to buy Heaven on Earth there now, too, but any J&P rose available elsewhere at all should be bought elsewhere, imho. (Unless your cc company is usually very great about bum companies, I suppose ;) Mine usually is.) Heavenly Dawn isn't some known rose, is it?

I do not know about other brands, but the original Vidalia Chop Wizzard works great on peppers and onions. You do have to quarter them first. I broke one trying to do carrots and it is not too good on tomatoes. My first was a gift when you had to order them from the tv ad. I have replaced twice and just get one from A. ETA: I guess I like it, because it is so quick with peppers and onions. . PS love the salsa. Have not had enough tomatoes to make lately. I had to give up gardening for awhile.

Grilled Tomato Sauce From Steven Raichlen Like soup, tomato sauce is one of the dishes you're least likely to think of grilling. But there is a powerful reason to try this sauce. Beyond the mere novelty factor, grilling imparts a gutsy smoke flavor to the sauce and heightens the natural sweetness of the vegetables. Don't take just my word for it. For thousands of years, Mexicans have grilled tomatoes, onions and peppers to make rich-tasting salsas. I have adapted the technique to make an exceptionally flavorful tomato sauce. Serve the sauce over grilled polenta, with any simple grilled fish, or with just about any cooked pasta. Makes about 3 1/2 cups. 5 lucious, ripe red tomatoes 2 - 2 1/4 pounds total, cut in half crosswise, and stem ends removed 1 medium size white onion, peeled and cut into quarters 1 rib celery 4 cloves garlic, peeled and skewered on a wooden toothpick or small bamboo skewer 3 Tbs. extra virgin olive oil 1 tsp. oregano 1/2 tsp. hot pepper flakes 1 bay leaf 6 fresh basil leaves coarse salt (Kosher or Sea salt) freshly ground black pepper 1/4 to 3/4 cup chicken stock, vegetable stock or water Cook the tomatoes, onions, celery and garlic in greased and preheated grill (George Foreman grill) until nicely browned. You may need to cook the vegetables in more than one batch. Transfer the grilled vegetables and let cool. Finely chop the onions, celery and garlic by hand or in a food processor. If using a food processor, run machine in spurts. Heat olive oil in large non-reactive sauce pan over medium heat. Add the chopped onion, celery and garlic, oregano, hot pepper flakes and bay leaf and cook until lightly browned, about 5 minutes. Coarsely puree tomatoes and juices with the basil in a food processor. Add the tomato mixture to the sauce pan, with the vegetables. Bring to a simmer over medium heat, then let sauce simmer gently until thick and richly flavored 8-10 minutes. Season with salt and black pepper to taste. The sauce should be thick but pourable. If it is too thick, add a little stock or water. Remove and discard the bay leaf. The sauce can be refrigerated, covered up to 4 days. Or frozen for up to 2 months. Let the sauce come to room temperature then reheat it in a non-reactive sauce pan over medium heat, stirring often.