Ok, stupid question time (posted on the Annuals forum, too, but since we're ALWAYS talking about poppies over here, I figured I'd ask)... Aside from the perennial Orientale Brilliante (oh YEAH!!!!!) that finally arrived this year, the annual varieties are now about 3-5" tall. I have an issue: I have a whole section in this bed that are starting to form bloom heads- eghads! This can't be good. I thought a 'carpet' of poppies would be a good thing, and now I'm wondering if I need to actually pull a ton of them out to give them room because they are either stunted, or misbehaving, or something. Not sure what's going on. It's only one small section that's starting to form the bloom-heads; the rest of the bed is still fine and just growing normally. Help!

I would like to add a vote for the South Beach Diet. I've lost 14 lbs and hubby has lost much more. (of course) This must be an unsettling time for you, I'm sorry your pain. Now you have this major adjustment, not fun at all. The good news is, this board is visited by many helpful and friendly people. I don't post often, but I thought I could help. This blog, www.kalynskitchen.com, is a great resource for low glycemic (won't mess with your blood sugar) recipes! One of my favorites: White Bean and Artichoke Dip with Whole Wheat Tortilla Chips (Makes about 2 cups of dip, recipe from Cooking New American.) 6-8 whole wheat flour tortillas (can also use pita bread) olive oil for brushing on tortillas (I used a mister) salt for sprinkling on tortillas (I used Vege-Sal) 1 can (15 oz.) cannellini beans 1 can (14 oz.) artichoke hearts (I used artichoke bottoms which have hearts only, no leaves) 1 small clove garlic, chopped (about one tsp. chopped garlic) 2 T fresh lemon juice 2 T extra virgin olive oil, plus more for drizzling on top 3 T freshly grated parmesan cheese 1 tsp. finely chopped fresh rosemary (I used frozen rosemary, if you only have dried rosemary be sure it's completely crushed) salt and fresh ground black pepper to taste sweet paprika, for garnish Preheat broiler and get out a large cookie sheet for toasting tortilla chips. Brush or spray each flour tortilla with olive oil, then cut into triangles. Arrange in single layer on cookie sheet and toast under the broiler, about 3-4 minutes per side. Watch them carefully, because they get too dark rather quickly. Chips will seem soft when you take them out of the oven, but they harden and crisp as they cool. Drain beans into colander and rinse well, until no foam remains. Let drain at least 5 minutes. Drain artichokes. In food processor, combine beans, artichokes, garlic, and lemon juice and blend until fairly smooth. Keep food processor motor running and add the olive oil in a stream. Add parmesan, and finely chopped fresh rosemary and pulse about 10 times to blend. Season dip to taste with salt and fresh ground pepper. Place dip in a serving bowl, sprinkle with a small amount of paprika and drizzle over a small amount of olive. Arrange tortilla chips around bowl and serve. This printable recipe from KalynsKitchen.com. Another favorite website is skinnytaste.com. Chicken Piccata Gina's Weight Watcher Recipes 2 (16 oz total) chicken cutlet halves, all fat trimmed freshly ground black pepper 2 large egg whites 2/3 cup seasoned whole wheat dry bread crumbs olive oil spray (about 1 tbsp worth) 1 tbs light butter juice of 1 lemon, lemon halves reserved 1/4 cup dry white wine 1/2 cup fat free chicken broth 1 tbsp capers Sliced lemon, for serving Chopped fresh parsley leaves, for serving Cut chicken into 4 cutlets, then place cutlets between 2 sheets of parchment paper or plastic wrap and pound out to 1/4-inch thick. Sprinkle both sides with salt and pepper. In a shallow plate, beat the egg whites and 1 teaspoon of water together. Place the bread crumbs in another plate. Dip each chicken breast first in the egg, then bread crumbs. Heat a large saute pan over medium to medium-low heat. Spray a generous amount of olive oil spray on one side of the chicken, and lay it in the pan, oil side down. Spray the top of the chicken generously to coat and cook for 2-3 minutes on each side, until cooked through. Set aside until you make the sauce. For the sauce, clean the saute pan. Over medium heat, melt butter, add the lemon juice, wine, chicken broth and the reserved lemon halves, salt, and pepper. Boil over high heat until reduced in half, about 2 minutes. Discard the lemon halves, add the capers and serve one chicken cutlet on each plate. Spoon on the sauce and serve with a slice of lemon and a sprinkling of fresh parsley. I truly hope you are able to turn this around and get your heart healthy. Sissy

I am taking a moment to send out blessings/positive thoughts to all of your children and grandchildren for their health! 2011 was overall a good year. Any year in which we had no major illness or deaths is a good one. In the winter, my husband finally got a permanent job after a year of contract work. I rarely see him now because it's so demanding, but hey, we have insurance. (Ours was about to end.) In the spring, I found out I was expecting a 5th baby, who was born healthy this December. I made it through my work and got assigned to a special project and got a slightly better contract, so the recognition was nice. I am no longer speaking to my sister-- it's been about 6 months. With the help of this forum, I am able to accept it for the most part and remove myself from the situation. It's been a strange blessing. My oldest DD went back to school this fall after 3 years of homeschooling. She finally loves school and I feel settled about the whole thing. While this has been a hard year on me physically and mentally in many ways, it's been for reasons that are ultimately very good ones, so I am thankful. The only very sad thing was the loss of my friend's dad. In many ways, he was like an uncle to me. He lived a very good life-- and by that, I mean he was a very honorable and kind person-- I am so sad for my friend and her mom. The thought of a new year scares me-- will I be able to report good health next year? I am raising my glass of eggnog to all-- here's to a great 2012!

Here is the basic method I use to manage the freezer. First, I had posted a method to vacuum pack food to prevent freezer burn without buying expensive "Foodsaver" type bags. Labeling is very easy. It is a pain having to write each label every time you freeze something. I use MS Excel formated to print labels on inexpensive pressure sensitive labels, 30 label on one page. Actually there are not that many food that go into the freezer, Pork, pork chop, pork shoulder, pork loin, sirloin, chuck--------etc. Indentfying the date is also easy. Just put on the label 1 to 12. I is January, 2 is Feburary, etc. Peel off one of the labels, stick it on and you are done. The label stays on the plastic bag and will not fall off. You can also do this. you have two label made of the same item, one for the item which goes in the freezer, one goes on a note book. When you look at the note book, you will know what you have in the freezer still not used. When you use that item, you cross it out from your note book. dcarch