Hi zeedman, hope everything is going well with you. Thanks again for the two kinds of "MN" cowpeas, they did wonderfully even with the bad growing season we had here. My project is making slow progress. I have more raw data to go through than I have time available. Much bigger project than I anticipated (as is usual for me). I thought it would be safer to have all my hard work on an offline computer so I acquired a second one that is dedicated just to the project. I linked a database to a spreadsheet. I settled on using the database for general information and I give every variety its own number. That number is referenced on the spreadsheet for further details and information. The spreadsheet offers a quick side-by-side comparison of varieties by using category checkmarks. Works pretty good. The thing is, the more time I spend and the more knowledge I acquire, the more obsessed I become. Beans sure are fascinating. A big problem is categorizing because of all the different terminologies and because many beans have multiple uses. The yellow/wax was one small issue, but there are more such as Romano beans versus flat beans, Lima (and Fava?) versus broad beans, French beans and filet beans, horticulturals and shellies, etc. Are cornfield beans distinctly different from typical pole beans or just regional terms for the same thing? Why are runner beans varieties of Phaseolus coccineus but 1/2 runner beans are varieties of Phaseolus vulgaris? That kind of confusing stuff. I am having to constantly go back into my "finished" data and correct errors or update information. Two steps forward, one step back. Second big problem is that I wanted a photo of each variety with beans set on as well as a photo of the dry seed beans. Not going to happen in my lifetime. ;-) Was such a distraction and time-killer that I dropped the whole idea for now. All in all I would say I am generally making progress, considering I only have time to work on it in the winter. I am a lot farther along now than when I last posted on this thread, but have a long way to go. I branched out into greasies, cutshorts, fall beans, teparies, tropical and subtropical beans, asian beans, foreign varieties available commercially, extinct varieties, etc. I also am working on cowpeas and soybeans just because I am so interested in them. When I get frustrated with the snap and dry beans I work on these categories instead. The biggest eye opener by far is how much duplicity is out there. I am convinced a great many varieties are actually the same ones with different names. I have come across seed companies and even growers and market sellers that arbitrarily change the names for selling purposes. Heck, I am even guilty. I got some bean seeds in a trade and the woman, an immigrant from eastern Europe, didn't know what they were so I named them after the nearest towns they came from in her homeland. What am I to do, call them "Unknown 1" and "Unknown 2" forever? I don't think what I did is quite as bad as changing a name to make a variety sound "cute" or make them more marketable, but the end result is confusion just the same. Finally, I hate to sound greedy, but I think this project may be worthy of publishing if I can get it finished, rather than free-sourcing it on the web. Several people I have shown it to have suggested looking into that possibility. Wasn't my original intention but because it is so complex I now feel I should try to get some kind of return on my investment of time and energy, if possible. This is nowhere on the priority lists, though, and if it ultimately doesn't happen it is no big deal to me. My personal collection is growing. With this year's orders and trades I am at well over 100 varieties of bush and pole snap and dry beans, asian beans, cowpeas, and soybeans. We have an informal little local club of hobby growers that are all interested in these so we coordinate and plant different varieties and swap seeds with each other. Pretty fun. Take care, -Tom I know it is improper to ask - wrong forum, wrong thread - but if anyone has any white wax beans would you be willing to part with a few seeds? I really want to acquire some. Thanks much.

David, I'm so sad about the loss of Smokey. Also very sorry I took so long to see your post. I know there's a hole in your heart & your home. Smokey's not alone. All of the CF beloved pets plus my Blackjack are there to take care of Smokey. I lost Blackjack many years ago now; but there's not a day goes by that she doesn't pop into my mind at least once. /tricia

GD, we love Aidell's sausages! I usually get the chicken and apple, but recently found spicy mango with jalapeno at Target. Very good! Allison, here's how I make gumbo. Amounts are approximate. I buy bottled roux. For me it's just easier than stirring for 20 minutes. When I made gumbo last week I baked the thighs (brushed with a little olive oil, S&P) instead of frying. I'll be doing that from here on. Much less mess! The andouille I buy has enough seasoning in it that I don't bother with anything else. YMMV Chicken and Andouille Gumbo 6 boneless thighs Flour Salt, pepper, and cayenne⨠Vegetable oil for frying 1 cup chopped onions⨠1 cup chopped green bell peppers â¨1 cup chopped celery 4 - 5 heaping tablespoons of dark roux about 8 cups chicken stock, heated 1/2 - 2/3 pound andouille, cut into 1/4-inch slices â¨3 teaspoons minced garlic Hot cooked rice green onions, sliced Remove excess fat from the chicken pieces. Combine flour, salt, pepper, and cayenne in paper bag. Toss in thighs and shake to coat. â¨â¨In a large cast iron skillet heat about 1/2 inch of oil until very hot. Fry the chicken pieces until crust is brown on both sides, about 6-8 minutes per side; drain on paper towels. Let oil cool, then remove from skillet, leaving as many of the browned particles in the pan as possible. In a medium-size bowl combine the onions, bell peppers and celery. Place the stock in a 6-quart stockpot or large Dutch oven and let simmer while you cook the veggies. Add roux to skillet over low heat and stir while it melts down. Then add veggies and cook till soft, stirring constantly. Takes about 10 minutes or so. Bring stock to a slow boil, then add the roux mixture by spoonfuls, stirring until dissolved between additions. Add the garlic and sausage and let simmer for 40 minutes. While gumbo is simmering remove meat from chicken in bite size pieces. Last 5 minutes add chicken. Serve over rice and top with green onions. Here is a link that might be useful: Aidell's Spicy Mango with Jalapeno

Thanks Freethinker...I really didn't know what I was supposed to be looking for. Sounds like the specifications are close to what you are suggesting: Frame Construction: Well seasoned, Noth American hardwood lumber frame. High quality, all solid hardwood frame - made from a variety of wood species. Stress joints - reinforced with corner blocks, wood glue, and high pressure stapling. Cotton and Darcon polyester padding on outside arms and rails. Trim Flex padding on front rails. Benefits: Prevents frame warping and distortion. Domestic wood meets all US safety standards including formaldehyde and pest constrol. Prevents splitting and cracking. Prevents the upholstery fabric from coming into direct contract with the wooden frame. Coil Construction: No-sag seat suspension. 8.5 gauge sinuous steel wire, evenly (4" centers) spaced. Secured to the front and back of the frame with Teflon coated metal clips. Springs are bound with paper-coated cross wires. Bedefits: Adds stability to weight distribution and promotes even seating. Prevents the rub of metal on metal; thus eliminating "squeaking� Maintains even weight absorption for consistent "ride". Padding & Ergonomics: Standard seating: 5", 1.8 density, Hi resiliency foam core with Darcon wrap Super Plush Seating: 7", 1.9 density, plant based, polyurethane foam core. Foam core is encased in a channeled, fire resistand down proof bag filled with sillicone coated blown fiber. Benefits: Luxurious softness with maximum shape retention. Deep comfort combined with enhanced durability combined with "Green Technology". Maintains cushion loft. Allows user to "flip" cushions for longer life.