I wouldn't try to transplant them if they are already blooming. You might be surprised how quickly cosmos will produce seed. I bet you could have seeds in two weeks. You'll need to protect the flowers once they have faded, to keep birds from eating the seeds and knocking them onto the ground. I've used old nylons or tulle bags from the wedding department at craft stores. Tie them around the faded flowers and let them catch the seeds as they dry. Good luck. If you don't manage to save any seed, I've got lots that I've save in the past year or two that I'd be happy to donate. Martha

If the Chicken is already Roasted, I pull the meat off the bones before making the stock. Put all the bones in a folding Vegetable Steamer and put that in the pot for making stock. I add the meat and simmer for only about 10 minutes, especially the white meat. Otherwise it overcooks and gets " Chokey " I usually use a Whole Chicken to make soup. Plus add Chicken Soup Base. When I roast a Chicken I will save some of the Breast meat and put it in the freezer. That way I have some meat to add to Chicken Soup,if I just have Broth. I only add it for about 8 to 10 minutes, before it is done. Again I don't like it overcooked. I usually make about 2 1/2 Gallons and Portion freeze it. Lou

Meatloaf can bring out the best and the worst in people. Some throw temper tantrums and stomp their feet if you don't bury it in 2" of the condiment their life centers around! (Ask me how I know -HA!). Fortunately most are rational and can reminisce without screaming and shouting. :) Normally I like a mixture of meats. Ground beef, pork sausage and pepperoni are popular here. Binders can vary. I happen to like onion, pepper and celery in it at times too but it depends on the type of meatloaf I'm making. Occasionally I make sort of a "pizza meatloaf" with a pizza sauce and pizza geared flavorings, even some mozzarella in it. I make meatloaf a number of different ways. It doesn't "have" to be one way for me to enjoy it. Normally I prefer bread (whole grain or multi-grain works great) cracker crumbs or something rather than the dried breadcrumbs. I like a crust on meatloaf. Finally there's getting to be more people admitting they like it and gear a recipe toward it. I find that interesting. I use eggs in there usually. But that doesn't always glue it together, I've had crumbly loaves and meatballs with more and less egg. I've found that how much it's packed makes a difference too. Sometimes I like it more dense, sometimes I like it more crumbly. I've never had great success with the bacon wrapped meatloaves but might give it another try sometime. Especially if I put it on the grill but then someone will throw a tantrum if it's not boiled in catchip, I suppose! :D I like different types of seasonings again depending on mood. Sometimes Spikes, Jane's, my own rib rub or a variation or whatever is around. I don't get into the packaged seasonings. I like less sodium and MSG. Usually a dash of hot sauce goes in there. Sometimes some bacon, sometimes some parmesan... Like I said, I'm not locked into one type of meatloaf. Here is a link that might be useful: Not everyone is ashamed. Some take pride in the double wide. Jolene's Tamale Loaf

Many years ago when I first became interested in growing roses, it seemed like a random magazine article or a photograph would get me excited about certain look in roses because no one around here grew anything I was just nuts about. If you are of a "certain age", you might remember the very earliest Victoria magazines of the 80s--those romantic, stunning bouquets and rose arrangements featured in Victoria's photos got me on such a tear for David Austin roses. I hadn't even heard of them before Victoria. Another major change for me happened about ten years ago when I moved to this location in the middle of semi-arid desert hills. I realized I needed strong colors in my roses to stand up to the blazing sun and shimmering hills--plus I had a yellow (light) house. Suddenly, I needed purple and more yellow and lots of it. I still have my pinks and peaches, but purple roses, plus a few yellow ones really get my heart rate going. Here's a pic of The Prince, not a true purple, but what a dark and smoldering look that roses has! Diane