Hi there! I'm new so I don't have many seeds but I am willing to offer the ones that I do have! I have: Mammoth sunflower seeds Regular sunflower seeds Watermelon Seeds Pumpkin Seeds For some Hale's Best Cantalope Seeds.

Visit the farm in question and ask to see the cows and how they are cared for. Raw milk is superior and not dangerous to drink if the farm is spotless. Your best bet is to find a farmer that rotates his cows to differnt pasture, preferably every twelve hours, and is fed 100% grass. Cows are ruminates and by nature should not be fed grain. Grain alters the ph of their system. People get sick from food raised in filthy conditions, which was the case when people moved from farms to the cities and brought their cows with them, to live in confinement. I won't touch industrial milk any more. Once you investigate how filthy commercial farms are, and what a joke the FDA and USDA are, you wouldn't either. If I ever have to in the future, I will raise my own cow as I will never touch milk, or meat from a store again. Bottom line is, check the farm out. There is much less risk from drinking raw milk from a spotless, well managed farm, than from ANY commercial operation. A clean farm will never smell like manure and the cows look happy. Furthermore, the government has absolutely no right to tell any of us what we should be eating and drinking. The choice is ours to make and not theirs. Perhaps it is about time people start becoming more vocal and demanding that right.

Clare, Moe and I always have the same thing on New Years Eve. Lobster and Champagne. We have been doing this for over 30 years, with few exceptions. I don't even bother with appetizers. Sometimes I serve steamed asparagus to dip in the melted butter. But usually we just pig out on lobster. I have 4 one pound live lobsters on order that I will pick up later today. And a bottle of Veuve Clicquot chilling. But if I were going to serve an appetizer I would choose from one of these three. Home Cookin Chapter: Recipes From Thibeault's Table Escargot In Mini Toast Cups =========================== Source: Elegant Entertaining Cookbook - M. Sable 1 loaf of white bread 1/4 cup melted butter 1 can escargot (36 to 50 size) 1/2 cup dry white wine 1/2 cup chicken broth 2 shallots 2 teaspoons fresh thyme (or 1/2 teaspoon dried) 1 bay leaf 1 cup whipping cream 2 cloves of garlic salt and pepper 1/4 cup butter 2 tablespoons chopped fresh parsley . preheat oven to 400 Cut crusts off bread and roll out very thin. cut 2 inch rounds and fit each round gently into a well buttered 1 1/4 muffin tin. Brush tops of rounds with melted butter and bake them for 10 minutes or until edges are golden brown. Remove from tins and cool. In a medium sauce pan combine wine, chicken stock and shallots, thyme and bay leaf. Bring to a boil and reduce liquid to 1/3 cup. Stir in cream, garlic, salt and pepper. Reduce liquid to 1/2 cup. Add escargot. Remove bayleaf and stir in butter. Fill each croustade with 1 or 2 escargot and some of the sauce. Sprinkle with minced parsley. OPtions: Use puff pastry instead of toast cups Home Cookin Chapter: Recipes From Thibeault's Table Escargot Stilton ================ Recipe of the Week We have a new participant in our Guest Chef series this week - Todd White of Cafe Normandie. Todd is the Chef de Cuisine (in other words the number 2 guy) at Cafe Normandie. That's right - the same fabulous Frenchtown eatery that is the showcase for all the good things that Georges Johnson (another guest chef) prepares. You know these young upstarts - they want to show everyone that they're just as good as the boss - and I guess this recipe proves it. Todd says that he's been told by diners that this particular dish is "better than sex." I'll leave that decision up to you. Todd White of Cafe Normandie Escargot Stilton 1 dozen large snails 3 oz Stilton cheese, cut into small pieces 1/2 cup white wine 3/4 cup heavy cream pinch of diced shallots salt and pepper to taste 1 pkg frozen puff pastry (I wouldn't dream of telling you to make your own - this is perfectly good) Preheat oven to 425 degrees. Defrost puff pastry according to package directions. Place 2 large snails in 2" x 2" puff pastry squares. Fold corners in and enclose. Place on greased baking sheet and bake in the oven until golden brown, approximately 13-15 minutes. In a saucepan, place the white wine and shallots. Cook over medium high heat until reduced by half. Add the cream and again reduce by half. Remove from heat and add Stilton, stirring until well combined. Add salt and pepper to taste. To serve, divide the sauce onto 2 plates and place 3 escargot packets on each. Just the appetizer to serve on a romantic occasion when the dining is a deux! Home Cookin Chapter: Recipes From Thibeault's Table Stuffed Endives With Crab Meat ============================== Filling Fills about 24 leaves 1 2-oz. can whole pimentos 1 green onion 1 shallot 1/2 lb. cooked crab meat 1 tsp. prepared mustard 2 tsp. lemon juice 2-4 Tbl. mayonnaise Salt and pepper Paprika 3 Belgian endives . Chop 1 pimento (reserve the remainder for another use), the green onion, and the shallot. Combine the crab meat, mustard, lemon juice, green onion, shallot, and 2 Tbl. of the mayonnaise, adding more if needed. Add the pimento and season to taste with salt, pepper, and paprika. To prepare the Belgian endive cut off 1 inch from the root end; carefully separate each leaf. Stuff Belgian endive leaves with crab meat filling.

@CGKA2020 I kept trying to talk myself into the hardwax/oil products for that very reason-the fixable nature of it. But the more research I did and the samples I tested, I was not totally convinced that it would hold up and do what I wanted it to.. (Afterall, those public spaces you mention are probably waxed/treated more often than we see, sort of like the janitors in schools with their giant wax rotors going up and down the halls weekly, if not daily.) Yes, I tested Osmo. I also tested Pallman's, Fiddes, Ciranova, Rubio, even Bona Craft Oil (which was the hardest sample to find, and the most inconsistent in results-spotty.) I was a little obsessed, searching for a particular look, LOL. I got lots of great, tireless advice from the pros on this site. I was looking for a wax that I could coat with Poly if I felt it was necessary later. Yes, most of the companies have a poly that will go over their waxes/oils if in same product line. The truth is that ALL the oil/wax products pulled tannins. None of them kept the wood as raw/natural as possible...The thing I noticed is that the longer the samples sat, like weeks later, the more orange they became and the more alike they looked. Meaning, no matter the product or even the shade color, the more they looked like the others, and the more the flooring looked like they had oil based poly on them. Makes sense, since the products are oil based. The only one that did not do this was the Ciranova raw and white; Ciranova was the best wax/oil at keeping the wood looking normal and it changed the least over time. Their product TITAN on top, kept it the strongest. The Rubio was the easiest to apply and get good results, but it has a bad reputation for not being the most protective. I tried TITAN on top of it and it worked with helping make it stronger, but not sure that would be warranted. The titan was the easiest to apply, but by itself, it pulled tannins. Now realize I cannot speak to big applications-these were samples. The OSMO colors were sort of icky looking, and like I said the raw didn't stay raw looking. I was totally ready to go with the Ciranova had I chosen wax/oil, but we are near the ocean and have large dogs...it just threw me to spend that much money and possibly need to recoat every year/every few years. So I started testing the WB poly products, which are honestly the only ones that don't pull yellow over time. Bona, Ciranova, Pallman's and then finally Loba. I was ecstatic about the Loba. It was the only one that truly looked raw and achieved the color I was hoping for. All the others simply made the wood the color it is when it is wet. We found a supplier that didn't charge an arm and a leg, but I don't think they do mail orders. We paid less for the Loba than the other high end companies charge, though I see it priced much higher elsewhere, so look around. We found it more forgiving to apply than Bona, but the first coat of Invisible is tricky to apply (as are all tinted poly products). You MUST follow directions and try to apply quickly and along the length of the planks... more if you want help/advice there later, if you choose this product. But 3 coats of the Invisible 2k AT (make sure it is AT) and you probably won't be worrying about areas that need fixing...Some advisors here say to do a coat of the invisible, then a gloss coat of the Supra, then back to the invisible so it won't look too milky. Test, test , test. OR Ciranova has an oil product called Ecofix or Woodlook. It might be what you are looking for. Oh, and with the wax products, how tightly sanded the wood is can greatly affect the color, too. So your samples really really need to be just like your floor conditions...