I took advantage of the great weather today. It is a bit breezy and not as warm as yesterday but I opened up any milk jug that had sprouts so they could "harden up" and I took some of the ones that had just a few seedlings showing and transplanted them into 4 in. nursery pots. I've gathered what I have left to plant out and if temperatures drop tonight, I'll put them in the garage and bring them back out tomorrow. We have had so much rain that so many of them look so spindley. I pinched the blue flax back and that about killed me to do that. If weather is again nice like 60 and above, I'll work on planting some more out tomorrow. Can the wintersown seedlings survive 44-47 degrees?

Of course ! I myself was somewhat stubborn (not wanting to move from my FF6 version). But recently I upgraded to 8, since I didn't want to go to 9 yet (too many problems reported). Go to the link below and choose the version you want (preferably 8.0.1, if you want version 8) from the list on the right. Here is a link that might be useful: FF Versions

That firefox Maintenances Service, don't install it. That's the auto updater - think without it .. it might bug your to update sometimes.

rosiequilts, I lost 50 pounds last year by calorie counting, which is just another way of saying "eating-loads-of-fruits-&-veggies-so-you-can-eat-the-most-food-with-the-fewest-calories". I learned to love vegetables! A pile of eggplant, onions, mushrooms & peppers with a little spaghetti sauce on just 2 oz. of pasta & 1/4 cup grated mozzarella is delicious & filling. Spaghetti squash can be substituted for the pasta (just put the spaghetti squash whole in a crock pot & it's done in 4-6 hours). For salads, I love to mix spinach, lettuce, diced raw green beans, carrots, celery, cherry tomatoes and use 1/3 cup dried cranberries for dressing, or sometimes green olives and a little of the olive juice in the jar. If fresh produce isn't on hand, then combining frozen veggies & cooking in the microwave is tasty: kale, lima beans & cauliflower, for example. Veggies in combination taste much better than just plain. In winter I enjoy turnip greens & squashes. Cabbage is a versatile veggie, good for filler in soups & stews, sauteed, microwaved, or sliced for low-fat cole slaw made with Splenda. For munchies, I love to microwave a tub of Brussels sprouts or cauliflower & keep it in the fridge for mindless snacking (you know, when you get those urges to eat but you're not really hungry). A little butter or oil won't hurt you and, in fact, makes the vegetables more nutritious. Your body absorbs the nutrients better when a little fat is present with the veggies. Sometimes I like to make a green sauce of chopped fresh spinach & French parsley in a little cream & parmesan cheese, heated in a sauce pot. I serve this over a big plate of broccoli & cauliflower, and it's delicious. There are so few calories in the veggies that you can afford to indulge in the cream sauce. But then, that's dinner -- no bread, no side dishes, no heavy meats. Anyway, didn't mean to hijack this thread. Just wanted to pass on some good veggie food ideas. When you walk through the cookie/cracker aisle with indifference, but your mouth starts watering when you get to the produce section, you know you've made a good change!