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

Cookie8: Here is a Pizza Dough recipe and baking tut for prebaked dough. If you want I'll put in a tutorial for a Calzopizza , " Stuffed Crust Pizza " 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, with the palms. Then let it rest a few minutes. Repeat this every so often until the dough reaches the side and up, enough for a crust about 1/2 ? inch. Let it raise slightly , pinch the dough all over, with a fork and put into the oven to bake at 400 deg. If it bubbles while baking pinch it with a fork again. When light tan specks 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 Pre Baked dough back in the oiled pan , Or cook on your Stone. 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 of your choice and the Cheese Topping. 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 metal pans, (uncoated) 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 rinse with water & wipe with a paper towel. Dough recipe: 1 cup of warm water (not hot) 1 Package of Active Dry Yeast 1 tablesps sugar ,in a half cup of warm water 1/4 Cup of Veg. Oil 1 teasp. Salt About 3 1/2 cups Flour ½ cup of Whole wheat flour or up to 1 cup Place in a mixing bowl, the Water, 1 cup of flour, wheat flour , yeast if risen Add the oil and salt and more flour. Add enough flour to make a soft ball of dough, that doesn't stick to your hands. Knead until smooth. Put it back in the bowl , Smooth side up and Rub on some Veg. Oil Cover and set in a warm place to rise until it doubles in bulk. I put it in a warm oven, Covered with a damp towel and place a pan of hot water on the bottom shelf. It rises in about 1 hour. When doubled, punch it down and knead it well. Divide into Balls , about 11 to 12 ounces and place in oiled pans. 12" round Dough should be about 3/16 " thick on the bottom and about 1/2 in. around the edge. For Sicilian Pizza , I used most of the dough in a 11" X 16" pan ( a bit thicker ) Follow the previous instructions. Good luck, Lou