Which is "better" can vary from time to time. Using newspaper and/or cardboard in the garden instead of recycling would be a better use at certain times when there is a glut of paper to recycle and most is sitting in large piles not being used in any other way. It is a common myth that recycling paper saves trees when in reality the paper industry is using tree farms today, places where trees are grown as a cash crop, and has been doing that for years. Back in the 1970's many people tried to sell paper made from only recycled fiber and people would not buy it because it was not the clean, bright white they were used to and still today few people buy paper made from 100 percent recycled fiber. It takes much more energy to burn your kitchen waste that it would produce, and unless you municipal incnerator is being used to generate electricity it is using too much enegy and should be shut down. Everything that you can keep out of any landfill is good, since the only thing landfills do is contribute to ground water pollution.

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Check the link below, Lorraine. It is free software to download that makes the calendars. I have NOT tried it, so I can't say if it is good or not. Hoping someone else will come up with another version for you! Here is a link that might be useful: Photo Print Calendar from Yokohama

i try atleast 1 new recipe each week. i only eat low fat foods, 30% or less cal from fat, or recipes that have the nutritional analysis so i can decide if i want to splurge and work off the excess lol. almost all my new recipes come either from CookingLight, Self or Shape magazies. CookingLight has a rating system i refer to first and every recipe i've tried from Self or Shape has been wonderful. not only am i picky about nuritional stuff but it needs to be quick, healthy and make as few dirty dishes as possible LOL, almost nearly impossible odds there lol. but i do manage to find about 2 recipes a month that pass all the tests, and 1-2 each month that i'd make when i have time. my latest find is from cookinglight and not only is it a GREAT recipe, healthy, makes 2 dirty pans only LOL i have making it down to 45 minutes start to clean up :-) i have been making this every week for months now ~ liz Pasta with Vodka Cream Sauce Ingredients 1/2 pound uncooked penne pasta 1 tablespoon olive oil 1/2 cup finely chopped onion 1 teaspoon salt, divided 1/4 teaspoon crushed red pepper 1 garlic clove, minced 1/2 cup vodka 1/4 cup fat-free, less-sodium chicken broth 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained 1/4 cup whipping cream 3 tablespoons thinly sliced fresh basil Preparation Cook the pasta according to the package directions, omitting salt and fat. Drain and keep warm. Heat oil in a large nonstick skillet over medium-high heat. Add onion to pan; sauté 4 minutes or until tender. Add 1/4 teaspoon salt, pepper, and garlic; sauté 1 minute. Add vodka; bring to a boil. Reduce heat, and simmer 3 minutes or until liquid is reduced by about half. Stir in 1/2 teaspoon salt, broth, and tomatoes; bring to a boil. Reduce heat, and simmer 8 minutes. Place tomato mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Process until smooth. Return tomato mixture to pan; stir in cream. Cook 2 minutes over medium heat, stirring constantly. Remove from heat. Stir in cooked pasta, remaining 1/4 teaspoon salt, and basil. Serve immediately. Yield 4 servings (serving size: 1 cup) Nutritional Information CALORIES 354(25% from fat); FAT 9.9g (sat 3.9g,mono 4.1g,poly 0.6g); PROTEIN 8.5g; CHOLESTEROL 20mg; CALCIUM 36mg; SODIUM 662mg; FIBER 3.1g; IRON 1.2mg; CARBOHYDRATE 48.6g Maureen Callahan , Cooking Light, SEPTEMBER 2007