I realise the last post was a year ago - but what the heck... Just recently half-finished a major renovation of an old house (circa 1934) in Observatory, Johannesburg, and am now starting to get stuck into the landscaping. This is my third garden of sizeable proportions in the area - except that this time I decided to wipe the slate clean. Oh boy. Got the tree fellers in and ripped out all the old fruit trees, a very old Loquot and a couple of Australian Black Wattles (fiendish water thirsty weeds - good riddance) Anyhow - the terrain is terraced (located on the south side of the koppie) - but not too steep - so the ground is pretty well drained. Soil needs a lot of conditioning as it is mostly shale. Right now I've levelled the terrace closest to the house and in so doing got rid of most of the kikuyu lawn - easier said than done - noxious beast!!!! The big plan is to plant up an entire Highveld-like Savannah. But with a formal twist! And so to that end I've planted 9 Combretum Erythrophyllum trees like little soldiers and underplanted these with Sanseverias, asparagus, aloes (on the north side of the trees) - A. Chaubaudii/A. Forsteri + stunning new A. hybrids, Helichrysum Petiolare, Dierama Pendula, Grass aloes, crassulas, and GRASSES - oh several varieties - I cannot remember them all. One thing we in Johannesburg see a lot of is grasses - and I think that's why we don't pay too much attention. Pity we cannot buy most of these stunning varieties in the nurseries - but right now with the move towards indigenous landscaping, I feel it's about to change. Some of the large estate developments are showing the way with stunning results. Anyway - I'm grass hunting this Saturday, I've got access to a few lots past Fourways where I'll be digging up those yummy specimens for relocation to my backyard...... Piet Oudolf, eat your heart out!!!! Ha, I even rescued some beautiful grasses (it's now winter - so dried out and dormant!) off the top of a compost heap at my favourite indigenous nursery (with their permission of course) - yep - I think I'm totally hooked on grass. ha ha ha. Oh, and in-between the savannah I'm planning gravel footpaths and formal squares of different hedges, each at differing heights, to tame the wild and stand as silent sentinels of the bushveld. The real reason they're there is to pander to my obsession with pruning things - I figured it was better than punching walls - so I cut things. It keeps me calm. And the shrink agrees. On order is two large Aloe bainsii and 10 Cussonias to guard the pool. And more grasses.

My partner and I both got a late start but our seeds should be arriving at each other's homes soon. I can not wait to see what I got. Sounds like some of you got some great stuff. Linda

Welcome, Dee, Becky and Lisa, glad you could join us! I spent the day dealing with my groundhog problem. He has cleared my back flower bed, and the hole he is digging is going to undermine my shed. Time for solutions! I called Animal Control and they gave me a list of people who will come to your home and trap the critter. Great. I called the first one and he wanted to charge me $100 to trap my groundhog. I'm serious. AND, I guess as an added bonus, he said they would also take it away. NO?! Really!? And I was thinking the critter would live in that trap in my backyard forever. Sorry for the sarcasm, but come on. In any event, a friend of a friend is, hopefully, coming over sometime this week to trap the groundhog AND take him away, free of charge. This guy has already trapped 13, yes, 13 groundhogs at his home/yard this year. This wasn't the most encouraging news I've had recently. Hey, on a more postive note: The first swap for FOTESS will be posted Saturday! Are ya ready!!? Shirley!

Stacy: I have put the Pizza dough recipe and how to ,in many times. I'll put it in again for you! Save it please!!!!! This was Posted a year ago but everyone seems to get involved with new things. I've always had a good Crispy Tender Crust, If you remember some of my Posts ??? Prebaked Dough Followup clip this post email this post what is this? see most clipped and recent clippings Posted by hawk307 (My Page) on Fri, Feb 16, 07 at 22:43 Hi Again Msazadi: An alterative to baking on a stone is to use pans. A 12 inch round pizza will take from 8 to 12 ounces of dough. According to thickness you want.After the dough is made, weigh it out and roll into balls. Oil the pans and place a dough ball in the pan and flatten slightly, working the dough towards the side of the pan. Then let it rest a few minutes. Repeat this every so often until the dough reaches the side and up, enough for a crust. Let it raise slightly , pinch the dough with a fork and put into the oven to bake at 400 deg. When tan spots show ,take them out onto a rack to cool fast. Then you can use them right away or freeze , to use later. When cooking the Pizza, place the dough back in the oiled pan , put a latel of sauce on the dough and swish it around, sprinkle some Parmesan or Romano , put it in the oven for a few minutes. Take it out and spread the topping cheese of your choice. Put it back into the oven to finish cooking. A good topping cheese is a mixture of Mozzarella and Provolone chopped and mixed. The provolone gives it a good flavor and doesn't get like rubber when it cools. I use all Provolone. A little trick for baking. Keep a cup of water and brush handy, to baste parts that are cooking too fast. If you can get new Steel pans, they have to be cured in the oven, so they won't stick. Coat them with oil and bake them for at least 6 hours. Never clean them with soap and water. Just water & wipe with a paper towel. I have been using this method for 48 years. If I can help anyone with info, on Sauce or Dough Recipes, please email. Have fun, LOU